Where do I find those metal racks? Thanks

Your the best on freeze dry Can I tell you a secret. If you? Ever freeze dry warheads The hard candied warheads.It's the freeze cycle mode -10 heat At 125f I was doing it forever The 150 and oven method for a long time.They were turning out like spaceships saucers.The were okay.Some of them at times would be round but anyway this way they all turned out round like they should be instead of flat like spaceships

With or without oxygen absorbers because I keep finding so much impacted and wasted money and products and candy 🍬 😢

Im already watching all your videos

Thanks so much for such a valuable information i started my bussines and this is reeeeaaally helpful

Were the settings mentioned anywhere here? I was actually doing a batch in my freeze dryer while listening so I might have missed it

Do you need a LLC for starting off doing cottage at home ??

Hi please share your hot tamale candy temps and time info

I’m going to be making freeze dry bulk raw food and storing them in the buckets. When I open the lids to add more product what do I need to do to keep the moisture out. Are you adding additional OA bags and will I see an issue every time I open the lid?

I set my freeze dryer for an additional 2 hours dry time and it only ran for 2. It did not continue the additional 2???

What scale do you use or recommend? Thanks

Hello I’m having problems with bit o honey, can you help me please 😅, thanks

Hello, I have a question about the salt water taffy, can you put it in a refrigerator before you cut it, mine are really soft, thanks

Hello, I have a question about the salt water taffy, can you put it in a refrigerator before you cut it, mine are really soft, thanks

Definitely learning a lot from your channel thanks

🤮

What about chocolates??

Doesn’t the products last over 25 years with the oxygen absorbers? I plan on making several way ahead of time before selling.

👍🏻I’ve been doing this for a while now and it’s great. For example I usually take about half of a dried banana and a couple of strawberries, put them in a ziplock bag and do a ruff crush and add to my oatmeal. Super delicious and no added sugar.

Wow this is excellent information. Thank you! How do we then make it into powder form?

7 TRAYS IN MY XL

Dude!!! We had your ice cream on our back packing trip it was so frickin' good!! Would be cool if you had a way to incentivice large orders.

I’m about to start my business soon hopefully your videos are great

Recommendations for strawberry slicer?

How many hours did you freeze dry at 140°?

I did order the French fry cutter today for apples. Thank you for recommending it!

masha Allah... an informative video brother... thank you... insha Allah planning on doing this soon... subbed 😉

Appreciate the video, wife and I have been considering starting a business like this. One question though, maybe i missed it in your spreadsheet, but where is the cost for renting the commercial kitchen? Is it a flat rate? Is the electric included in that? These machines pull a lot of amps. I just didnt see the cast of the kitchen/electricity in the spreadsheet. Also what was the initial cost of the machine from Harvest right? What size model? Im trying to figure out timeline for ROI here :).

Last week i had a buttercream frosting that i added powdered raspberries to and it was FABULOUS. used it for the border rather than adding color.

TIL people still buy taffy in 2024

Was wondering if your settings are initial freeze -20 extra freeze time 12 temperature 125 and then 12 hours

Finally got around to watching this one. I agree, this may just be your best interview guest yet!

Thank you

I like the fact that he seems to buy into the fact, that it's not just simply reach mTorrs, and done. But, it's certain foods need to be handled differently, higher temps, gentler cycles, proper amount of refrigeration. This kinda goes into the same approach Blue Alpine has (with it's built-in recipes)... At first I didn't buy into it... just wanted the lowest mTorrs & nothing else, but this guy seems to be an expert, so he seems to know his stuff. thanks for the vid!!!

Love the application of powdering fruit to flavor frosting. What a fabulous idea! I decorate cakes as a hobby😁

Thanks for the information, it's helpful.

Love this!!

Thanks!

👍👍👍👍👍

Mine didnt puff at all just rock hard

What are you spraying the skittles with ?

Wow that's so cool

Is there a specific time a temperature for freeze drying them?

Yeah, i love powderizing stuff. I made my own liver supplements by freeze drying liver and then blending it into a powder and encapsulated them. Freeze dried fruit is great as a powder because you can use it easily to make sauces and other cool creations. I just wish you could sell it under cottage food law and not have to have a commercial kitchen. There's no availability in my local area to free dry commercially as there are only a few options and they are already taken up.

What? No mention of freeze drying in taxidermy?

Plus, when I don’t cut the red jolly ranchers in a third, they rarely ever puff as soon as I started cutting them into three pieces. I’ve never had a problem since.

Also if you have the newer harvest right that have less space between shelves if you don't cut them you will end up with no usable product! They will puff so much they will get stuck from the tray to the top of the next shelf and you will have wasted all your candy! I've not tried it in my newest one with the lesser space I'm not sure if half is small enough for those! We cut ours in 3 to 4 pieces.

Great podcast! So much to absorb that you really need to go over it a few times!