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Which is the difference between flash freezing and deep-freezing?

Industrial flash freezing process allows reaching quickly temperatures below -18°C. This quick process forms very small ice crystals in the cells and no damage is caused to the structure of the food.

Do frozen vegetables contain colouring?

First of all the use of colouring in vegetables is forbidden by the regulations and they are absolutely not necessary: fresh vegetables are naturally rich in colour. Moreover they are first blanched in boiling water or steam before being frozen.

Do frozen vegetables contain preservatives?

The freezing process guarantees the preservation of the product, and nothing else. Moreover the legislation clearly forbids the use of any additive in any frozen produce – vegetables, fish, meat – that haven’t been processed (cooking, seasoning, etc.).

Is frozen food more expensive?

Frozen food is usually more convenient of the equivalent fresh vegetable. First of all they do not have waste, that sometimes is high for many vegetables. Then they are washed and blanched, and this passage reduces the weight.

Is it true that the nutritional value of frozen vegetables is lower than that of fresh vegetables?

As far as nutritional value is concerned, frozen vegetables can be compared to the fresh ones, especially in normal consume conditions, and sometimes they can be even better. Vegetables’ most important nutritive principles are fibre, mineral salts and vitamins.

Once I have thawed a produce and used it in a preparation, can I freeze it again or should I use the all package?

Once thawed the frozen products should be used and stored as the equivalent fresh ones and it is recommended non to re-freeze, in order not to compromise the qualities of food.

What are glutamate and stabilizers and which functions do they have?

Monosodium glutamate enhances the flavour of a produce. It is constituted by glutamic acid, one of the most popular amino acids that build proteins and is naturally present in food. If used in very small quantities, it enhances and rounds natural flavours and tastes of food. It is not actually crystal clear how it works.

What does cold chain refer to?

As far as frozen food is concerned, cold chain must guarantee that products are always kept on a temperature below -18°C, from the production plant to the consumer. In cold storage the temperature is always below -30°C: the lower the temperature, the better the preservation of products.

What does IQF stand for?

IQF stands for Individually Quick Frozen. Do you remember when frozen spinach where a sort of little brick? Orogel brought the very first innovation creating Cubello, a technique that is now used by the company for all leaf vegetables. The latest product is Fogliabella, small cubes of frozen spinach.

What is the story of frozen vegetables?

It may seem obvious, but the quality of frozen vegetables starts from the field. Orogel carefully selects the terrains where to cultivate its products and relies on the experience of its farmers.

What should I do with frozen food if the power goes out for a couple of hours?

If the power is temporarily out, the best thing to do is keeping your freezer door closed to maintain the temperature inside. The quantity of frozen food will keep the freezer at a low temperature for a certain time, so it will be stored safely.

Which is the best way to thaw frozen food?

If possible, it is preferably to thaw frozen food by cooking them directly from frozen. When necessary, it is important to thaw a product quickly, without leaving it at room temperature. It is better to use a microwave, choosing the dedicated function.