Freeze drying, also known as lyophilisation, is the best and highest-quality fruit or vegetable drying process. The fruit is first frozen at an exceedingly low temperature, upon which humidity is extracted via a vacuum system in the chamber. Depending on the product and the recipe, the drying process can take up to 25 hours. In the course of the process, sublimation transforms ice into water vapor. In that way, dehydration is carried out, where more than 95% of the water evaporates from the fruit or vegetable, which retains all the nutritional values, color, smell and taste. Fruit and vegetable produced with the lyophilisation method are considered one of the exceedingly high-quality, healthy and natural food items, which, in their different forms, can be consumed either individually, or as an addition to muesli, biscuits, protein bars, cakes and similar things.