All our products are deep frozen, this means that they are subject to a deep-freezing process, thanks to which, in all their parts, after the thermal stabilisation, they are kept without interruption at temperatures equal to or lower than -18ºC.
Deep freezing is a rapid freezing process that subjects the food to a sudden cooling to reach the temperature of maximum crystallisation reaching the centre of the product at temperatures of -18ºC. The rapid freezing process prevents microbial growth and loss of nutrients.
The deep-freezing techniques used today are not only intended to prevent the development of microorganisms, enzymatic activity or loss of nutrients, but also to preserve the sensory and organoleptic characteristics of the food.
Our products therefore have an added value, which is the great quality, given that it is the most similar to the fresh produce, the useful life of the product will be longer, therefore it adds value to the products, the service and the image.
The market of frozen products is unstoppable and has become one of the most dynamic in the group of food products. Their study, control and potential make this technique one of the most important ones in terms of food safety and quality.
