For several years, the evolution of consumer interest in food quality and hygiene has led the Ministry of Health to consider achieving the highest possible food safety standards as a strategic priority.
Freezing is a low temperature preservation technique that allows a long conservation of raw or pre-cooked foods respecting and leaving unchanged the organoleptic and qualitative physical properties.
It is a form of ultra-fast freezing which is carried out by bringing in a few minutes the product temperature to about -40 ° C.
After defrosting the product has all the characteristics of the fresh one.
The advantages of frozen products
Shelf life 18 months
Maintaining the organoleptic characteristics and quality of the products for a long time (18 months shelf life)
Cold is the only preservative. In frozen products it is not necessary to use any type of preservative
The freezing process can ensure almost total absence 99% of bacteria such as lysteria etc
Most frozen products are practically ready for use and reduce preparation times by having less waste of electricity and water where required. At the same time, separate collection is favored as packaging waste will be managed in its own and appropriate way.