Dried figs

Dried figs are made by dehydrating fresh figs to reduce moisture while retaining their sweet flavor, chewy texture and nutrient content. Below are the typical specifications:

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Physical specifications

Appearance: whole or sliced ​​figs, flattened and wrinkled

Color: light brown to dark brown (may vary by variety)

Smell: Sweet and typical of figs

Taste: Sweet, rich and slightly nutty, typical of ripe figs

Texture: Soft, chewy and slightly sticky

Moisture content: ≤ 20%

 

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Chemical specifications

pH: 4.5 – 5.5

Total acidity (as citric acid): 0.2 – 0.6%

Sugar content: 50-65% (natural)

Ash content: ≤ 3%

Sulfur dioxide (if treated for preservation): ≤ 2000 ppm (optional)

 

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Microbiological specifications

Total Plate Count (TPC): ≤ 10,000 CFU/g

Yeast and mold: ≤ 100 CFU/g

Coliforms: ≤ 10 CFU/g

E. coli, Salmonella, Listeria: Negative

 

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Nutritional information (approximate) (per 100 g)

Energy value: 270-300 kcal

Proteins: 3-4g

Carbohydrates: 70-75 g

Sugars: 50-60g

Dietary fiber: 9-10 g

Fat: ≤ 1 g

Calcium: 130-150 mg

Iron: 2-3 mg

Potassium: 650-700 mg

Magnesium: 60-70 mg

 

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Packaging and storage

Packaging:

Food grade resealable and moisture proof bags or vacuum sealed containers.

Available in custom sizes (250g, 500g, 1kg) or bulk sizes (10kg-25kg).

Storage:

Store in a cool, dry place away from direct sunlight and moisture.

Ideal storage temperature: ≤ 20°C with <60% relative humidity.

Shelf life: 12-24 months (under optimal storage conditions).

 

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Applications

Cooking:

It is used in baked goods, mixes, salads, desserts and savory dishes.

Health products:

It is added to energy bars, snacks and vegan or gluten-free products.

Industrial:

Flavoring for jams, sauces and confectionery.