Cook – chill- Freeze

Technology associated with the ‘Cook-Chill’ process (see above)’ in which the food after having been cook and chilled’ is packed and frozen using a deep-freeze method with unique freezing equipment.

In standard freezing method, the water inside the food is crystallized and ice crystals and formation of these crystals, thereby reducing to the food aside from preserving the food’s texture, the rapid freezing significantly slows the growth of bacteria.