Light Roost Rasps
- grated by hand
- gently dried at temperatures below 25°C
- demeter certified organic quality
DE-ÖKO-006 German agriculture
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Why does light root rasps make sense?
Easy processing
The very good shelf life of Light Root Rasps becomes apparent when you first look at the best before date. A year in dry and cool storage in Miron glasses is no problem at all.
Mucus-free - the abundant mucus content in fresh roots is irrelevant without this being devalued by its drying. Compared to raw roots - which I would of course recommend from time to time - the range of possible uses is almost unlimited .
Imagine a stew with roots of light - very tasty - but it's a shame if it was cooked on an electric stove or mashed with an electric beater. You no longer have to expect light ether qualities after such a treatment.
If, like many people nowadays, you only have an electric stove, you can first cook the delicious stew and stir in the Light Root Rasps before serving. The same goes for smoothies - mix first, then stir in the rasps.
Important: No application in connection with
How are made rasps from Light Roots?
After the roots have been thoroughly cleaned, the first thing to do is to chop them up with a rasp.
This process is extremely important for a quick drying process, as it creates a large surface area and enables the abundant moisture to dry off quickly.
Our graters are made of hygienically perfect stainless steel.
The rubbed light roots are then applied as a thin layer to the drying trays.
Up to 30 drying trays fit in the convection drying kiln.
The air flows around the individual layers from top to bottom, absorbs the moisture and releases it into a 6m high convection tower.
The root rasps stay in the kiln for a good 48 hours under exclusion of light and develop into "crunchy" sticks - still completely white.
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