Products and materials can be embrittled by exposing them to cryogenic low temperatures.
Enrobing with sauce or seasoning.
Rapid cooling using cryogenic gases
Shaping a food stuff in 2D or full 3D
Modifying viscosity and consistency of food pastes.
Hardening the surface of a product for easy further processing.
Applying a protective layer of ice.
Instant hardening of fat glaze in ice cream cornets.
Nitrogen based freezers from 0.1 till 3,000 Kelvin/min.
Ultra fast freezing with liquefied gases.
CFU reduction by surface shock freezing.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.