Frozen food:
We develop ultra-frozen foods under IQF (Individual quick freezing) technology, which deals with a rapid freezing process where the product is subjected to a thermal shock down to -40 ºC achieving a thermal stabilization at -18 ºC in its internal structure that inhibits the expansion of ice crystals and the breakdown of cell walls, which delays the growth of micro-organisms that prolong the shelf life of the product, its texture, nutritional values and flavors equal to those of a fresh product