Is annealing necessary with RheaLyo technology?

Given the larger operational space for cooling and controlled freezing as well as the much faster drying compared to batch freeze drying it is our experience that the need for annealing steps is much reduced. Annealing with the purpose to make more uniform cake structures between the vials or with the purpose to have faster drying is no longer needed with the RheaVita technology thanks to the accurately controlled cooling and freezing as well as thanks to the inherent fast drying (thin layer, large surface area).