Quick freezing vs. normal freezing. Have you ever tried freezing something in your freezer at home? If so, then you know that freezing takes a long time. Even if you just put a tray of ice cubes into the freezer, it can take a few hours for them to form. The same goes for bread or any other item that you want to freeze.
You may also have noticed that when you freeze bread and take it out and defrost it, the taste may change. You might find the bread a little soggy or a little tough. It's not the same as bread which has been freshly baked.
When food goes through the regular freezing process, it takes a long time to get frozen. The freezing process also forms crystals of ice within the food, which destroy its molecular structure. However, the process of quick freezing is designed to get rid of all these problems.
Quick freezing, as the name suggests, is a very quick process. It really only takes a few minutes. The food goes into the freezing zone and comes out on the other side, frozen and ready to ship.
The other advantage of quick freezing, and one which might be of more importance to the consumer, is that the item which is being frozen doesn't develop crystals of ice which would destroy its molecular structure. So it's going to taste much more like a fresh item.
When the consumer ends up defrosting and cooking the item, they'll take a lot more pleasure in its taste and texture. And this means that they're going to be that much more likely to buy it. From the point of view of the company as well as the consumer, it's a win-win situation.
Plus, keep in mind that quick freezing can be used for diced and sliced fruits and vegetables, shrimp and small fish, poultry, meat, grains, and cheese i.e., it can be used for all the food groups. It's a one-size-fits-all solution.
Contact us to learn more about how quick freezing can help you to preserve your product and maintain its taste and texture.
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