Our products are made with quality, convenience and health in mind. We want our customers to experience a meal that is as fresh as homemade and that retains all nutrients without having to compromise on taste. This is why we chose methods that will enable maximum shelf life, taste, texture and freshness.
Blast chilling/ freezing is one of the most versatile methods of food preservation where food is cooled down quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption thereby lengthening the shelf life and reducing food waste. Blast freezing helps retain the freshness and quality of food with out having to add any artificial preservatives. Below are some of the key benefits of blast chilling or blast freezing.
- Nutrients are retained
- Maintains quality of food products
- Increases the shelf life of prepared foods
- Prevents bacteria from growing rapidly
- Reduces the formation of ice crystals, that may damage the food and its flavour