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.