The small acronym IQF (Individually Quick Frozen) describes the quality of frozen products and the innovative process through the mozzarella is individually frozen.
From a technical point of view, Individually Quick Freezing is a process that cools the individual ingredients by passing them one by one on a sort of conveyor belt and subjecting them to air flows with a temperature of -40°C, which they are quickly brought to the frozen state separated from each other.
The advantages of the IQF are therefore evident: more practicality, less waste and a general top quality of the frozen food.
