7 Advantages of freezing
Freezing is the safest and healthiest method of preserving food. She is frozen, to keep its nutrients fresh, taste and texture for a long time.
Freezing stops the growth of microorganisms in food, thus eliminating the risk of its degradation. This is the preservation method, recommended by nutritionists.
Shock freezing at -35°C is the only method to form small ice crystals, evenly distributed, without destroying dietary fiber, which help preserve properties such as taste, color, texture. This process is carried out only by industrial freezing.
All products are individually frozen using the IQF method (individual shock freezing). Peas are a frozen grain, fish fillets – pieces by piece. The benefit? You only use the amount you need.
Freezing at home occurs at -18° C at a slow rate and can last up to 24 o'clock. Large ice crystals appear, which destroy the structure of the products. It is recommended that you only use your freezer for storing frozen foods, bought from the store.
When the product is frozen, ice crystals form in its texture. The smaller these crystals are and the more evenly distributed they are, the better the quality and taste of the products.
Our frozen products are at your disposal on store shelves, so you can enjoy their freshness at any moment. The properties of frozen food do not deteriorate with time.
