Deep-freezing is a natural preservation technique
It consists in rapidly cooling food by exposing it to temperatures of -30°C to -40°C, thus crystallizing the water contained in the cells. The food must then be kept at a temperature of -18°C until used, which is why it is so important that the cold chain be maintained at all times by all parties involved.
Deep-freezing combines two natural means of preservation – drying and cooling – and doesn’t change the composition of food but keeps it in a suspended state.
It is particularly well suited to Viennese pastries with their high proportion of dry ingredients and low water content. Moreover, deep-freezing doesn’t affect the taste of Viennese pastries; quality lies in the recipe and preparation.
Deep-freezing has the following advantages
• A 100% natural way of preserving food
• No additives or preservatives
• Guaranteed safe and hygienic
• Practical (products are available on demand)