IQF (Individual Quick Freezing) is the abbreviation for a modern process technology in which food is individually flash-frozen with liquid nitrogen. In this way, the shape, colour and taste of the food can be preserved.
The process allows a long shelf life and easy further processing. Difficult materials can be used in portions in your production, for example on meat, fish or dough pieces. You save time in the implementation of your products and have a much wider range of refinement options.
We develop IQF products based on dairy products, vegetables, fruit and all kinds of sauces. We realise your requirements regarding the shape, weight and recipe. Also special properties, for example a specific melting behaviour, can be influenced via the recipe.