100% IQF products are produced mainly by continuous movement during the freezing process. The high air velocity is suspending the product in the cold air stream, separately freezing each piece of product without creating lumps. A fast freezing time is essential in this process to retain an optimal quality.
The advantage of iqf freezing
- the fruit remains in it's individual form
- the cell structure is preserved -> less leakage
- the smell and taste remains optimal