Iqf technology pdf

Imagine a pizza pesto, made in the kitchen of a restaurant, or in an industrial production line. Both examples need to achieve accurate dosing to keep the costs under control. In the restaurant kitchen, the staff puts 8 IQF drops of 5 grams on a pizza, instead of using a piping bag with a big error margin. The level of control you get when working with IQF technology provides a high level of precision and reduces errors in your production, saving both time and money. In the factory the accuracy is achieved by dosing mechanically, but use IQF instead and you avoid cleaning your dosing machine between 2 flavors, and switch immediately between recipes without cleaning.

Now we are using juice or puree, we can start blending multiple ingredients. Combinations can be added as if they were a single ingredient, or we can even add complete recipes. The image you see here is an actual depiction of a curry madras pellet that is made of no less than 18 ingredients, ready to pop into your ready meal in the exact amount you need.

You will be able to do more with your existing production capacity , and bring innovative products to your market fast , without heavy investments in new machinery. A doubtful statement mathematically, but it does make sense from a business perspective.

Let us explain by using a simple example:. How about Acerola, Spirulina , or Baobab? This growing demand and interest in IQF products is registered at a global level. There still is discussion between the different market analysts though, but not in whether the market will continue to boom or not. This is what the analysts are saying :. Preparation of the purees can happen in different ways, depending on your specific needs: The classic way, by heating, or uncooked, with our in-house developed technology of cold milling.

The latter can be made ready to eat with high pressure pasteurisation HPP to deliver a never heated end result with an unmatched amount of nutrients , flavor , color and taste.

This makes CUBE the ideal partner for your food company to take advantage of these extraordinary benefits , jumpstart your innovation trajectory, and get ahead of new market developments. Check out our product finder for our broad range of readily available HPP Purees and IQF pellets which you can plug into your products very fast:.

Nettle Juice. Parsley Puree. Apple Puree. Red Chili Puree. Seedless Passion Fruit Juice. Lemon Juice. Curry Madras Mix. Grilled Red Pepper Puree. Chive Puree. Mango Puree. Galangal Puree. Acerola Puree. Mediterranean Mix. Basil Puree. Parsnip Puree. Lemon Grass Puree. Sweet Potato Puree. Green Thai Mix.

Banana Puree. Coriander Puree. Oven Dried Tomato Puree. Wheatgrass Juice. Kale Puree. Beetroot Puree. Broccoli Puree. Avocado Puree. Celeriac Puree. European Garlic Puree.

Lime Juice. Passion Fruit Pulp With Seeds. Coconut Milk. Whole Apple Puree. Spinach Puree. Nettle Puree. Provence Mix. One of the latest economies in the worldwide food and production industry is the frozen food industry which is growing at a rapidly increasing rate. The progress in food freezing technology is the forefront of this focused market. Companies that offer high-tech freezing technology are making progress at unprecedented speeds.

Advances in how goods are frozen and the pace at which a product can be frozen entirely allow us to reach new technological levels. Frozen storage techniques have also progressed over the years, but the rapid rate at which products are frozen is one of the areas of most importance when it comes to this concept. In the frozen food industry IQF technology is a major player that has come into play.

IQF freezing enables producers, distributors, restaurants and business owners to freeze a substantial part of the goods rapidly for quick long lasting storage. This freezing technique revolutionized the entire food industry.

For the purposes of this article, we will concentrate on the exact advantages of using IQF technology in your company. IQF Technology is an acronym for individual quick freeze technology. It is a method of freezing that involves rapidly freezing products that are placed within the freezer while applying pressure or movement in order to ensure that even large quantities of food do not stick together during the process of freezing.

For illustrative purposes, let us consider the example of IQF Fruit. In the case of fruits that are being frozen, special care has to be take to ensure that individual pieces of fruit do not stick together. This is important because fruits have an extremely delicate exterior. If fruits are in close contact with each other during the process of freezing, their skins can easily crystallize, tear and even discolour and deteriorate.

In order to combat this, a lot of businesses improvise by vacuum packing or individually wrapping fruits prior to freezing. However, this is a time consuming and expensive process. And moreover, it does not work with every product. These kinds of products cannot be individually wrapped and as such, it becomes necessary for a better alternative.

This is where IQF Technology comes in. IQF Technology allows for the products to be pressurized or shaken during the process of freezing.