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Food

Hardening or ​Crust Freezing

Harden your product's outer surface for optimised further processing

Five Reasons to Crust Freeze Your Products

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Yield Optimisation and Waste Reduction

If you plan to slice or cut your product, the protection from damage ensures minimal losses and a higher quality product

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Increased Processing Speed

You can now withstand higher cutting speeds, hot or meltable toppings, or boost your mechanical freezer capacity

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Bottleneck Alleviation

For those of you handling warm product, no need to wait until your product has cooled down in a cold storage

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Thin Slices

The hardened product surface enables you to produce thinner slices

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Food Safety and Quality

This process preserves the product's quality. When directly thawed after hardening, the product is classified as fresh

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Ask the Expert

Neil Hansford - Food Technology Expert, UK
Neil Hansford

Food Technology Expert, UK

Do I need to say that my fresh crust frozen/hardened product was previously frozen?

No, because cryogenically crust freezing happens very fast, is limited in time and only concerns the outer layer of your product.