Freezing
Cold technology:
natural preservation
and no additives.
The cold
The cold
as the only preservative.
Cold is one of the oldest and most natural methods of preservation. Frozen foods use cold as the only preservative, keeping for a long time because the water contained in the food, turning into ice, blocks the activity of enzymes and bacteria, which are responsible for quality and nutritional deterioration. Under these conditions, the food remains 'stuck' and stable as long as it is stored at a constant temperature of -18°C or below. The rapid drop in temperature, coupled with compliance with the -18°C cold chain, allows products to be preserved using only cold, without any added preservatives.
All Surgenuin recipes follow the philosophy of "Clean Label" clear, clean and transparent labels, without preservatives, dyes or artificial flavors. We use few and simple ingredients related to tradition, allowing our customers to know exactly what is in our products.
The Process
Frozen vs frozen.
Frozen vs frozen.
Although often used as synonyms, they are actually very different processes.
Frozen products reach -18°C at the core of the product in a longer time, while freezing rapidly lowers the temperature at the core of the food to -18°C, allowing it to conserve for a long time. The main difference lies in the speed with which this temperature is reached.
During cooling, water contained in food cells turns into ice. In slow freezing, larger ice crystals form, which can damage cell tissues. In contrast, freezing, due to the rapidity of the process, avoids the formation of large crystals, thus preserving the structure of the food and keeping intact its organoleptic and nutritional properties.
Freezing is therefore the ideal preservation method, capable of offering consumers a product of comparable quality to fresh. In addition, frozen foods help reduce food waste: they last a long time, allowing only the amount needed to be used and storing the rest in the freezer. Finally, they require less water and energy, as they do not need to be washed and require less energy for cooking.
During cooling, water contained in food cells turns into ice. In slow freezing, larger ice crystals form, which can damage cell tissues. In contrast, freezing, due to the rapidity of the process, avoids the formation of large crystals, thus preserving the structure of the food and keeping intact its organoleptic and nutritional properties.
Freezing is therefore the ideal preservation method, capable of offering consumers a product of comparable quality to fresh. In addition, frozen foods help reduce food waste: they last a long time, allowing only the amount needed to be used and storing the rest in the freezer. Finally, they require less water and energy, as they do not need to be washed and require less energy for cooking.
The
cold chain
The Cold Chain is a set of procedures, rules and techniques fundamental to preserving and ensuring the highest quality of product, from production to transportation and on to sale. Producers, transporters and distributors must strictly follow it. Proper maintenance of the cold chain ensures that the nutritional properties of frozen food remain unaltered, equivalent to those of fresh product. The main objective is to protect the integrity of the product, ensuring hygienic standards and food safety, a commitment shared by all industry players.
Individually Quick Frozen
Iqf Synonymous with quality.
IQF, an acronym for Individually Quick Frozen, denotes rapid and individual freezing.With this technology, cold penetrates quickly as each micro-part of the product is individually frozen.
Surgenuin's IQF freezing plant has the special feature of obtaining individually frozen flakes or drops of product. The result for the consumer is a product that is extremely convenient, easily portionable and quick to prepare. To ensure high quality levels and best preserve the properties of the product, we use advanced technology that, thanks to very strong ventilation at -40°C, ensures perfect freezing of the product in just a few minutes.
This process allows the product to be frozen quickly, maintaining intact all its organoleptic and nutritional characteristics, which the consumer will be able to appreciate at the time of consumption.
