Exp date: 18/05/2024
1. Selection of raw materials: Choose bananas with edible maturity (that is, when the peel is yellow, the flesh is soft, and there is a strong sweetness and aroma).
2. Peeling: manual peeling.
3. Slicing: Cut the pulp in half longitudinally, small bananas do not need to be sliced.
4. Baking: Dry with hot air at 65-70°C for 18-20 hours, so that the water content of the finished product reaches 16-17%.
5. Softening: The finished product is covered and placed at room temperature for 24 hours.
6. Packing: sealed with polyethylene film bag.
7. Storage: Store at room temperature for more than half a year to keep the color, aroma and taste unchanged.
