Cooking / Blanching

IQF from Blanched Products

 The blanching process is used to cook products prior to IQF freezing in the following product groups:

 • Mung Beansprouts from aquaculture grown.

 • Pasta products ie Penne, Shells, Twists,Macaroni etc.

 • Noodles both straight and nest type.

 • Pulses ie Red Kidney, Cannelini, Pinto, Butter bean from dried through soaking process.

 • Diced /Sliced Vegetables ie Broccoli ,Cabbage, Courgette, Pumpkin, Asparagus etc