IQF Mozzarella

How Does IQF Work?

The process was developed by a biologist who, while ice fishing in Canada, noticed that the fish he pulled out of the water beneath the ice would instantly freeze solid when he tossed them on the snow. Even more remarkable, however, was the fact that some of these fish would still be alive after they thawed.

This surprising result has to do with the fact that when something freezes quickly, it forms smaller ice crystals than when it freezes slowly. Bigger ice crystals damage cells and tissue fibers. When those fish froze, the ice crystals were too tiny to rupture the cell walls, so some of the fish survived.

This same principle is at work with IQF or flash-frozen foods. The reason foods degrade when they're frozen is because large ice crystals damage the fibers of the food, making them limp and dried-out. The ice crystals squeeze the fibers, forcing the food's water content out of the ruptured cell walls. Quickly freezing the foods produces ice crystals that are small, and thus do not cause damage to the fibers of the food

High quality IQF mozzarella

As a leading supplier of IQF mozzarella, we offer the most delicious and unique mozzarella on the market. After being cut into 5 x 5 mm cubes, the ZZA premium pizza mozzarella is frozen at extremely low temperatures for 6 minutes using an IQF tunnel. Each cube is frozen separately. This has the great advantage of guaranteeing taste and quality. Our dynamic production process enables us to give life to a perfect piece of pizza that will melt in your mouth!