Many of us can't imagine dinner without dessert, whether at home or in the forest backwoods. Lyofood freeze-dried dessert - Catalan Cream was created for all those who want to enjoy a sweet afternoon snack in the mountains or forest backwoods. Catalan cream is a sweet dessert based on eggs and sugar similar to the popular crème brûlée. However, it is distinguished by the addition of cinnamon and an intense citrus flavor that is sure to convince any enthusiast of gluttony.
Lyofood freeze-dried desserts stand out:- Preservation of the excellent taste and creamy texture of the original dessert
- Healthy formula without any chemical preservatives
- Extremely light weight, making them an ideal trekking snack
- Resistant to long storage under recommended conditions
- Lightweight packaging that effectively insulates against environmental conditions
Lyofood freeze-dried food - Catalan Cream Dessert - the perfect choice for a snack in the field
The secret to the properties of Lyofood rations is a process that strips the food of water called freeze-drying. The water is not removed by evaporation under temperature, but by first bringing it to a solid form and then performing sublimation, which strips the tissues of their water content. As a result, the food retains its structure, as much of its nutritional value as possible, and with it its full flavor. This makes Lyofood freeze-dried foods taste delicious, while being free of the drawbacks of their original form.
Lyofood freeze-dried food - excellent Polish rations
In addition to its excellent taste, Lyofood freeze-dried food is ideally suited to the needs of long-term trekking or storage as a prepper. Lyofood freeze-dried foods have a shelf life of 3 years thanks to their production method and proper packaging. The almost complete absence of water content protects them from the growth of fungi and bacteria. What's more, it significantly reduces their weight, so they won't be an appreciable addition to your luggage, which you will certainly appreciate during mountain treks.
