Different types of raisins

Different types of raisins

 

Chisel Green Raisins

Cold emulsion, which is a mixture of certain percentages of potassium carbonate and raisin oil (Australian oil).is used for green raisin preparation. For this purpose, 1 liter of oil with mix with 2.5 kg of potassium carbonate in 100 liters of water.The grapes are cleaned after harvesting and immersed in the solution (2-5 seconds depending on the type of grape) and then hung on wire strands inside the sanitary ware to dry.Sulfur gas can be used to make smoked raisins. In this way, the sulfur powder is poured into a small tray and burned. To homogenize the sulfur diffuser, the valves are embedded in the compartment, which gradually opens and closes the air into the compartment.

Yellow raisin (smoked)

The whole process of making this kind of raisins is like chiseled green raisins that use sulfur gas to make smoked raisins. In this way, the sulfur powder is poured into a small tray and burned. To homogenize the sulfur diffuser, the valves are embedded in the compartment, which gradually opens and closes the air into the compartment.

Tiffy Raisin

Different varieties of grapes such as Sabze Mal, Razgi are used to produce raisins. Tiffy raisins, like sunny raisins, are immersed in nitric acidand the only difference is that they are dried in the shade and on the strand rather than in the sun.

Sunny raisins

Different varieties of grapes such as Sabze Mal, Razgi are used to produce sunny raisins. For this purpose, the grapes are immersed nitric acidafter harvesting and then spread in a clean, exposed to direct sunlight.

Zante currant

The Razgi cultivar is used more often for making zantecurrants. For this purpose, the grapes are spread after harvesting in a clean and free from any contamination and after drying they are collected and kept in large baskets.