Formation of water
mycrocrystals due to the rapid
decrease of temperature
THE PROCESS
Deep-Frozen Fruit
Selection
Surplus matter
clearing
Hygienized
Humidity and freshness
preservation after
defrosting
Up to one year of
conservation at -7 C
maximum
Chopped
Freezing conveyor for
30 min at -30 C
Flavour and appearance
unaffected
Vacuum-packed