Technology
Freezing
Freezing is one of the best methods of food preservation, without use of harmful chemical additives – this fact is obvious not just for scientists. It is worth noting that freezing involves only raw products harvested in the best phase of growing – and therefore it is high-value food.
In autumn and winter the offer of available fresh vegetable, fruits and plants is significant reduced and the available fresh herbs, vegetable and fruits certainly do not belong to healthy food. Especially in that period human body needs huge amounts of vitamins and minerals to effectively fight infections and prevent colds or flu.
Freezing
Freezing of herbs, fruits and vegetables is an excellent way to preserve nutrients valuable for your health. By the freezing process we use icy airstream which freezes every part of the product individually. Our freezing technology ensures freshness and nutrients preservation of frozen products.
Preservation
Under the influence of external factors (light, temperature, air) food loses important ingredients such as: vitamins, minerals and antioxidants. Each fruit or vegetable requires different preservation conditions in order not to lose its original properties and values.
Frozen product vs. fresh product
It is not true that the freezing process deprives fruits and vegetable of their valuable vitamins and minerals. The same, it is a myth that in winter fruits and vegetable can be replaced by other dietary supplements. Our seasoning herbs in frozen form retain a majority of their nutritional value and taste.
Good to know
Lowering the temperature of the product by every 10 degrees Celsius slows threefold the process of natural metabolism in fresh products and inhibits the growth of bacteria.
There are some vegetable that can be preserved in frozen form up to eight months without significant loss of quality, for example: carrot, celeriac, parsley, and onion, while cauliflower or broccoli may not be fit for human consumption after several weeks of keeping in freezer, and for instance lettuce, coriander or fennel should be eaten within a few days.
Thanks to freezing technology of vegetable, fruits and herbs you have an a continuous access to them throughout the year – regardless of season, weather or climate zones!
Application and customers
- food industry in its broadest sense
- gastronomy
- catering
In the food industry, frozen products are used as flavouring additives and ingredients of many soups or bases for soups, sauces, dressings, marinades, vegetable salads and herring salads.
Quality policy
Product - To Froster’s suppliers belong only reliable and trusted partners providing properly selected high-quality products. Selecting the best suppliers ensures high quality, freshness and local origin of herbs, vegetable and fruits.
People - always well prepared, aware, constantly improving their qualifications in terms of quality and safety of manufactured products. Froster’s specialists team is a solid foundation for our company and a support for your business.
Standards - HACCP, GMP, GHP, taking into account the care of the natural environment.
During the processes of lyophilisation and freezing we pay special attention to:
- quality of a raw material used for processing,
- continuous monitoring of the production process,
- standardization of the product,
- detection of contamination and deviations in product,
- packaging, testing, attestation,
- logistics.
Ordering process
Orders are processed within max. three weeks from the time of placing an order.
In the case of a call off the order processing occurs within 24-36 hours.
Order processing
The products are delivered on EURO pallets or as an individual shipment.
In Froster we take care of a correct life cycle of EURO pallets, so the recipient should return them or make the payment for the pallets.
We are looking forward to doing business with:
- hotels
- restaurants
- gastronomy facilities
- food manufacturer
