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Dark coloured. undipped sultanas were produced by sun-drying on the ground.

They had a pleasant malty flavour and a bluish-brown colour with the natural bloom intact.

Early in the drying seasons, the fruit dried in 14 to 19 days, but supplementary dehydration was necessary for late season fruit.

Dipped sultanas dried in 9 to 16 days and gave a light golden-yellow product.

Production of Dark Coloured Sultanas by Sun-Drying in Australia

1965, Food Technology in Australia, vol 17, issue 6, month 6, pages 328 – 329, 331

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