IQF- Food products; The water in it is frozen one by one in a very short time without crystallization at -40 degrees. This process takes place by freezing the water in the products. And in this way, food products are long-lasting without additives.
Since they are frozen at -40 degrees by the IQF method and frozen at -18 degrees, the growth of microorganisms that cause decay in frozen foods, resulting in deterioration of the products and loss of nutritional values, is not possible. li >