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.