Any food that is not heated above 65 degrees celcius is classisified as raw.
A lot of enzymes, vitamins and minerals, especially vitamins, are really sensitive to heat. Since we keep the heat in all stages of the process below 40 degrees, we avoid vitamins and amino acids changing their form. By keeping the food in its original form, the intestinal tract and microbiome of the dog can recognise, absorb and utilise all the nutrients. This means that all the goodness is available to the dog, and the dogs digestive system, liver and kidneys do not have to overwork to access these nutrients.
We simply slowly remove the moisture from the food. This helps to naturally preserve the food, and to kill harmful parasites and bacteria, without destroying the integrity of the nutrients. This is one of the oldest and safest forms of food preservation, but the way we do it, at low temperatures is VERY different from others. Most companies dehydrate at much higher temperatures, which then destroys many enzymes, vitamins and minerals and has a detrimental impact on the nutritional value of the food. Adding the water back into the food before feeding ensures that the perfect moisture levels are attained for optimal health.