No volume or weight loss.
Small glass do not damage product structure.
Prevents rapid bacterial growth.
After blast freezing there is no temperature loss in the storage freezer.
Allows more production at the same cost and better quality.
Wieeght loss reduced from 10 to 15% down to 3 to 4%.
No product drying out and mantaining original moisture.
After custard pasteurization the produc can be cooled down fast.
Original aroma and quality is preserved.
Bakery processes can be atramlined with no drawbacks in terms of product quality.
Rreduces the number of trays and racks needed to cooldown the product as it takes less time to cool it down.
Longer product shelf-life.