APPLICATION
Individually Quick Frozen food coated with cream
Ready-to-cook food particles coated with a creamy preparation.
BASE
Core products
Vegetable, meat, or fish chunks, cut or diced to a smaller size (10–50 mm).
RECIPE
Ingredients
The preparation is generally an emulsion of:
- fat, dairy, or vegetable cream
- texturizing agent
- emulsifier
- herbs, spices, and flavours
It is mixed and prepared at the required temperature.
RECIPE
Ingredients
The preparation is generally an emulsion of:
- fat, dairy, or vegetable cream
- texturizing agent
- emulsifier
- herbs, spices, and flavours
It is mixed and prepared at the required temperature.
PROCESS
How does it work?
Upstream. The ingredients are cut, diced, sliced, and blanched.
The coating occurs through a repeated application of cream and cryogenic gas while mixing and tumbling.
Downstream. The coated particles may require a final freezing step before storage and packaging.
Step 1.
Ingredient preparation.
Step 2.
Repeated cream and cryogenic gas injection.
Step 3.
Completed by freezing.
PROCESS
Coating system
Batch systems allow repeated cream slurry applications with intermediate freezing phases to set the cream.
A continuous tumbler or screw system is used when a small application provides for a single pass in the system.
Coating systems are completed with product feeding and discharge systems with slurry and gas injection devices.
PROCESS
Coating system
Coating systems are completed with product feeding and discharge systems with slurry and gas injection devices.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
After defrosting and cooking, the result should look as just made by a cook. To achieve this, a few features to achieve:
Homogeneity
No agglomerated product.
Aspect
No agglomerated product.
Product integrity
No broken product nor fines.
Key quality parameters
The long and complex process uses multiple parameters.
Dosage control
Careful dosage of the preparation to coat but avoid excess.
Design and operation
The motion speed adjusts the mixing and tumbling motion.
Time control
Adjusting periods of subsequent actions.
APPLICATION
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