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Coating of frozen foods with anticaking fat
Frozen food ingredients, especially with essential oils such as garlic and onions orr with sugar such as fruits need to be coated with an antisticking agent to prevent agglomeration during storage or transfer rigth down to the consumer fridge.
The process applies also to the coating of pre frozen products with fat based products : butter, cream, sauces.
Prevents agglomeration
č Up Flow
process : The fresh vegetables or fruits are prepared, sliced and individually frozen
č Down Flow
process : After coating, the pieces are tranferred freely to the packing station.
