Thanks to pre-heating and saturated steam-vacuum chamber treatment, humidity levels of pasteurized products remain stable.
The vacuum suspends competition between air - and steam pressure and leads to guaranteed homogeneous results - even for products with particular shapes such as e.g. walnuts.
Unlike after high temperature processes such as roasting, FFA and peroxide levels will remain stable after pasteurization, extending the products shelf live by preventing rancidity.
Third party validations have been conducted on Macadamia and Almonds, strictly applying FDA / Almond board of california norms and prescriptions, proving the systems' capacity for 5-log reduction of salmonella and subspecies.