MALAYER RAISINS

This type of raisin is produced in the city of Malayer the second largest city of Hamedan Province, and it takes its name from this city. Malayer raisins are usually light brown and they can be darker too. Based on color they are also categorized in different types. Type 7, Type 8, Type 9, Type 10, and Type 11. Type 7 is the darkest and 11 is the lightest in color. Compared to golden raisin it contains low amount of Silphur and its sharper tase is due to the presence of SO2. According to European legislations the maximum amount of Sulphur allowed in Malayer raisin must not exceed 700ppm. This type of raisin contains less sugar and is not as sweet as Sultana and have a delicate and unique flavor. It is mostly used in confectionary, bakery and diary industries. After being double washed, sultana raisins are dried, coated with vegetable oil, stemmed, mechanically cleaned, laser and hand sorted then metal detected under extreme care of hygienic conditions and with legal and safety requirements and packed according to the customer’s desire.

Raisins processing in the factory:

After raisins delivered to the factory, the QC specialist take sample from every delivery in order to be tested in laboratory and if a sample doesn’t meet the standards the whole cargo will be rejected. Approved cargo is then moved to the warehouse. Then they are double washed and transferred to oven drying section. Raisins are dried by centrifuge and oven dried for about 6 hours. After drying raisins are coated with vegetable oil. Stems and stalks, and remaining foreign materials are removed using optical sorting, X-ray sorting, and hand sorting. then packed and metal detected under extreme care of hygienic conditions and with legal and safety requirements and the customers special specifications.

Nutrients in 100gr

SO2(mg/kg): < 700

Coating oil: 0.3< Sunflower oil <0.5