Cooking & Blanching
IQF from blanched products
The blanching process is used to cook products prior to IQF freezing in the following product groups:
- Mung beansprouts from aquaculture grown.
- Pasta products ie penne, shells, twists, macaroni, etc.
- Noodles, both straight and nest type.
- Pulses e.g. red kidney, cannelini, pinto, butter bean, all from dried through soaking process.
- Diced/sliced vegetables e.g. broccoli, cabbage, courgette, pumpkin, asparagus.