Passes or raisin is the name given to a special type of grape, of smaller size, which has undergone a drying process. the raisins emerged as a way of preserving the fruit through a process of dehydration, which results from prolonged exposure to the sun. you can find different varieties of raisins, which differ in color, size and flavor. the most used grapes grown in portugal, greece, italy and spain, the most known varieties the currants and raisins esmirna, sultanas (golden or dark) also called sultanas and raisins of malaga. a sweeter, more acidic other, raisins always contain the higher concentration of sugar to fresh berries. rich in vitamins and fiber, the raisins can be used as an appetizer or as an ingredient in sweet recipes (breads, cakes ...) or salted. not all grape varieties are indicated for raisins: only the high sugar content, firm flesh and thin skin. often use is the type thompson seedless grapes, both black and golden, or muscat. about 3.5kg of grapes results in a kilogram of raisins. grape undergoes a dehydration process to reduce the water content to a level in which the concentrations of sugars, acids, salts and other components are sufficiently high to prevent the growth and reproduction of microorganisms responsible for spoilage. dewatering also results in greater ease of transport, storage and handling of the final product. to decrease the resistance of the skin, accelerating the drying, an optional step may be performed consisting in soaking fruit in 0.2-0.3% solution of sodium hydroxide boiling for a few seconds (if not do this step , drying will extend for a longer time). then washed with cold water before drying in the sun or artificial dehydration (hot air). in industrial practice, the drying time can vary from 15 to 45 hours. the final moisture content of the pass ranges between 10 and 14%.

Store in a cool and dry place.