A method of treating fruit pressing residue to avoid formation of germ-buds and mold, more particularly aflatoxins, is disclosed. The treatment includes storing fruit pressing residue (pomace) at a controlled temperature, and calibrating the residue to a homogeneous size. In a first step the fruit pressing residue is heated at a temperature between 150° C. and 200° C. for a period between 30 and 60 minutes. During this step sterility is achieved by the killing off of any microbes, fungal spores or germ-buds. In a second step the residue is then aerated with dry-filtered air with a temperature between −15° C. and −50° C. for a period between 15 and 60 seconds. The final moisture vapors are thereby removed. In a third step the fruit pressing residue is cooled by dry-filtered ice air with a temperature between −15° C. and −50° C. for a period between 1 minute and 15 minutes.
