Freezing: nf Freezing is a preservation process during which lowering the temperature of a food (already cooled), quickly and thoroughly (down to - 50°C), makes it possible to obtain, at the heart of the product , a temperature below - 18°C, without significant crystallization (See Freezing). Freezing, practiced only at the industrial level, concerns only products with a fragile cellular structure.
- Freezing by contact (applied to thin ingredients and...
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