Deep-freezing
Deep-frozen is not frozen!
Deep-freezing is an extremely fast process, which subjects the product to a thermal shock that allows it to preserve the characteristics it had before its deep-freezing, as well as its essential nutrients and vitamins.
all our products are
deep-frozen
(not frozen)
Deep-freezing is an extremely fast process, which subjects the product to a thermal shock that allows it to preserve the characteristics it had before its deep-freezing, as well as its essential nutrients and vitamins.
Freezing is the slow process that we carry out in our homes. It leads to the formation of ice crystals in the product, which causes it to release water during defrosting. Freezing in domestic freezers does not preserve characteristics, the food becomes less rich and drier.
deep-frozen at source, fresh at home
Our deep-freezing process at source, i.e. right out of the oven, enables us to maintain all the organoleptic characteristics (flavour, texture, aroma, appearance, crunchiness) of the product.
It is the time machine that allows us to maintain the quality of the products from our production lines to the consumer's home.
advantages of
deep-freezing
It allows for fresh products at any time of day
It maintains the quality of a freshly manufactured product
It reduces food waste
It prevents the proliferation of bacteria
No water is released during defrosting
A fresh product loses characteristics every second, a deep-frozen product does not!
What happened to the bread before it reached your table:
Once made, the bread is pre-baked in a stone oven and then subjected to the deep-freezing process.
Deep-freezing is then carried out in a specific tunnel, at temperatures that can vary between -30ºC and -50ºC.
The product is then packaged and stored until it is taken away by our distribution, in vehicles equipped with negative cold.
Upon arrival to our clients, they finish the baking process in their establishments and then sell the products.
