· Green peppers
· Red peppers
· Yellow peppers
· Roman cauliflower
Once the product has been carefully washed to eliminate all traces of residue that may be present after harvesting, it is cut in accordance with the needs of the client.
In the freezing tunnel, the product is submitted to an airflow of -40ºC that freezes the vegetables quickly at a temperature of -18ºC Due to this deep-freezing process, the ice crystals that form inside the tissue cells are very small. This prevents the cell walls of the vegetable tissues from breaking. This prevents the cell walls of the vegetable tissues from breaking. So, when the product is thawed, there are no intracellular fluid leaks, thus ensuring the same texture, nutritional value and taste as those of a recently-harvested product.
The different products reach the automated packing area where they are tipped into hoppers, dispensed and packed pursuant to the requested formats and brands.