Once the raisin is dry, it becomes a raisin. The first step in raisin production is harvesting the grapes. The grapes are first pre-treated by cold maceration. This helps the water evaporate through the thick grape skins. The grapes are then dried. Sun drying is inexpensive, but can be slow and increases the risk of pests. Mechanical drying causes rapid evaporation and is a faster and more controlled process. Once dried, the raisins are sent to a processing plant to remove any stems or foreign matter.

The most common grape varieties are natural dark purple grapes and golden raisins. There are also seedless raisins, as well as crimson and flame raisins, which are easy to find if shopping at an organic or gourmet market. 

Natural raisins made from Thompson seedless grapes are labeled "natural" due to the way the grapes are dried. It just dries in the sun without any oil or solution. 

Golden raisins, called sultanas, are made from the same type of grapes used to make natural raisins, but with different processing methods, as well as sulfur dioxide treatment, which gives these raisins their rich golden hue. 

Raisins can be eaten as is, mixed into mixed dried fruit or oatmeal, or added to baked goods. Since they absorb a lot of liquid, they are often soaked in juice or alcohol before being added to baked goods.

Raisins should be added to the ingredients as the recipe calls for. They can be cut into smaller sizes or left intact. The high concentration of sugar in raisins makes them sweet, but it also causes raisins to be stored for long periods of time​​​

The reason for drying and hardening after. Sugar can crystallize in fruit, but that doesn't mean you can't use them. There are several ways to rejuvenate dried raisins:

Blanch the raisins in hot water to plump up. Put the raisins in boiling water and cook for 10 to 15 minutes, until they start to puff up. You can add citrus peels, spices, or wine to the water for extra flavor.

Another option is to soften the raisins in the microwave. Put the raisins in a bowl and drizzle with a few tablespoons of warm water. Microwave for 12 to 15 seconds, discard remaining water, cover, and let rest. Once cooled, the raisins will absorb the moisture.

A third option is to restore the raisins in the oven. Between layers of paper towels, spread raisins on a baking sheet and place them in a 200°F oven for 20 to 25 minutes. Closely. Cooking for too long can have the opposite effect and even further dry out the raisins.

Once raisins are recovered, they should be eaten the same day, added to recipes, or refrigerated.

It's important to store raisins properly so they don't dry out too quickly. Seal raisins in an airtight container or bag and store in a cool, dark place. Most kitchen cabinets are too hot. A month on the shelf is the maximum time they should be excluded, after which they start to dry out, darken and lose their vitamins. Also, raisins are popular for attracting bugs, so double check them for insect activity before using them. If stored for more than one month, refrigeration is recommended. In properly airtight containers, raisins can keep for six months to a year. 

The above mentioned the related matters of raisins. If you want to wholesale raisins, please contact us.

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