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.
Deep-freezing, instead, is a slower process. Therefore it forms bigger ice crystals that can break the cells. When the product is thawed, cells lose liquid and consequently nutritive principles get lost and the organoleptic qualities of the product can decrease.
