FREEZING DELUXE: shock frosting.
the latest freezing technology and its advantages:
at mid summer, you cannot get enough of ice cream.
for ice, however, the saying, "less is more," applies.
when shock frosted, a product is frozen at hightest speed. water molecules
are fixed in their original size, so that only small ice crystals can build up inside and at the
surface of the product.
with individually quick frozen (=iqf)-articels,
you obtain loose frozen articles that bring
along the following advantages:
more juicyness, less weight loss.
due to the small size of the ice crystals, meat cell walls stay intact.
liquid can be stored further on inside. the meat is juicier, and only
little meat juice escapes during the defrosting process.
withdrawal on demand.
the ice cap on top of the frozen good is reduced to a minimum.
consequently, the individual items no longer freeze together.
the products stay loose and can be withdrawn in the exact ammount needed.
thanks to sufficient remaining periods – freshly produced iqf-articels can usaully be
stored for more than 360 day - the provision with loose frozen food is an easy task.