The wonder of cold
The power of freezing
Nature follows its own rhythm: every season brings different vegetables, with characteristics and flavours that change throughout the year. But our need for a varied and balanced diet does not follow the same calendar.
Throughout history, people have looked for ways to preserve what the land provides at its best: drying, salting, smoking, preserving in oil or vinegar. Then came the discovery of cold.
Freezing is a natural way to stop time without stopping nature. By rapidly bringing vegetables down to very low temperatures, it helps preserve their characteristics over time, maintaining their flavour, texture and nutritional value.
This way, the season never really ends: what the land provides at its best can reach our tables long after harvest, preserving the quality it had when it was picked.
Our production process
The benefits of frozen food
Quality preserved over time
Cold stops time and protects what matters: flavour, texture and nutritional value. Thanks to rapid freezing, the product’s characteristics are preserved over time, right up until it reaches the table.
A balanced diet
Variety is always on the menu! So many products, recipes and ways to enjoy vegetables all year round. Because eating well also means being able to enjoy a varied and balanced diet every day.
More time for you
More time for you, less time in the kitchen. Frozen vegetables are ready to use and easy to cook: in most cases, they can go straight into the pot or pan, with no need to defrost them first.
Naturally preserved
Cold is all it takes to preserve frozen vegetables. They are processed quickly and rapidly frozen to preserve their characteristics, including their natural colour.
Deep freezing vs freezing: what’s the difference?
The two terms are often used as though they meant the same thing, but there is an important difference between deep freezing and freezing. Freezing takes place in a domestic freezer, while quick freezing is an industrial process. The main differences lie in how quickly the food is cooled and the temperatures reached during the process.
Deep freezing
Food is rapidly brought to a temperature of -18°C in around one hour. During the cooling process, the water it contains forms tiny ice crystals that do not damage the cellular structure. This helps preserve the food’s nutritional and sensory characteristics over time, including when it is defrosted.
Deep freezing
Freezing
This process is much slower and takes place in a domestic freezer. As the food cools, the water it contains forms larger ice crystals, which can damage cell walls. As a result, some of the food’s nutritional and sensory characteristics may be lost during defrosting.
Freezing
Deep freezing vs freezing: what’s the difference?
The two terms are often used as though they meant the same thing, but there is an important difference between deep freezing and freezing. Freezing takes place in a domestic freezer, while quick freezing is an industrial process. The main differences lie in how quickly the food is cooled and the temperatures reached during the process.
Deep freezing
Food is rapidly brought to a temperature of -18°C in around one hour. During the cooling process, the water it contains forms tiny ice crystals that do not damage the cellular structure. This helps preserve the food’s nutritional and sensory characteristics over time, including when it is defrosted.
Deep freezing
Food is rapidly brought to a temperature of -18°C in around one hour. During the cooling process, the water it contains forms tiny ice crystals that do not damage the cellular structure. This helps preserve the food’s nutritional and sensory characteristics over time, including when it is defrosted.
Freezing
This process is much slower and takes place in a domestic freezer. As the food cools, the water it contains forms larger ice crystals, which can damage cell walls. As a result, some of the food’s nutritional and sensory characteristics may be lost during defrosting.
Freezing
This process is much slower and takes place in a domestic freezer. As the food cools, the water it contains forms larger ice crystals, which can damage cell walls. As a result, some of the food’s nutritional and sensory characteristics may be lost during defrosting.
Orogel Società Cooperativa Agricola
Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy
Service number 800 286660P.I. 00800010407
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