Why vegetables are blanched before freezing
Blanching inactivates enzymes that would otherwise keep working in frozen vegetables and degrade colour, aroma and vitamins. If blanching is too short, enzymes stay active. If it is too long, the vegetables turn soft.
The same time for every piece
Uniform quality results when every piece stays in the hot water for the same time. Depending on the blancher design, the residence time is set by a screw, a drum or a belt.
Planning blends
For vegetable blends, several raw materials are prepared separately and only combined before freezing or packing. Because carrots, pumpkin and celeriac need different times, they usually run one after another over the same line.
After blanching
Blanching is followed by rapid cooling and freezing. Freezers come from partners that we include in the planning.
