Due to high-quality raw materials and unique technology of freezing. Frozen fruits, berries and vegetables keep their form and do not stick together in the package, keep their bright natural color and do not contain excess moisture.
IQF technology is characterized by presence of fluidization layer - the flow of cold air, which makes IQF different from traditional shock freezing. Fruits and berries are not just freeze, but blown in the tunnel with the cold air (-35C) they seem to "boil" in it, keeping the shape and not sticking together.
Freezing time reduced to seconds. As a result, fruits and berries get hard instantly, causing formation of ice crystals of juice and water. Such crystals will not rupture the plant cell membrane and tissue fibers during the subsequent defrosting.
Right before the freezing, fruits and berries undergo a rigorous culling and sanitation. During the culling fruits and berries are sorted not only with minimal signs of damage but also unattractive in appearance.