Once sorted by size, the dried figs are washed and blanched. The figs are then left to dry and covered with wheat flour.
The floured dried figs become loose. They do not stick together.
At the same time, the flour acts as a protective agent against the effects of moisture. This is because the fig, despite being dry, still contains a high proportion of water (up to 30% of its weight). This could lead to the appearance of moulds.
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