IQF frozen
Frozen hours after it was picked
Fast freezing holds the sugar, bite and colour from harvest day.
Why slow freezing fails
Frozen slowly, water in the kernel gathers into a few big crystals that tear cell walls, so thawed corn leaks water and goes soft.
In moving air at −35 to −40 °C the water sets almost at once as tiny nuclei under 100 microns. Cells stay whole and the kernel keeps its juice and snap.
Process
1 · Pick
Green-ear stage, when sugar is highest.
2 · Prepare
Husk, wash, grade, cut kernels or cob lengths.
3 · Freeze
Seconds at −35 to −40 °C.
4 · Store
Packed and kept at −18 °C throughout.
Specification
| Variety | Pearl White |
| Method | IQF, −35 to −40 °C |
| Cuts | Whole kernel, cob section, mini-cob |
| Shelf life | Up to 12 months at −18 °C |
| Packing | Bulk cartons, retail bags, private label |
| MOQ | Ask us |