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Applying a protective layer of ice.
Use of cryogenic freezing technologies at ultra low temperature allows you to accurately determine the amount of glaze to be picked up by the foodstuff. Dohmeyer’s freezer allows you to pick up up to 23% of water glaze in a single step.
Cryogenic tunnels use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for continuous cooling and freezing.
