To BLAST or not to BLAST?

Bakers and foodservice professionals alike often wonder, what's the difference between Blast Freezing, (often referred to as Deep Freezing), and more conventional freezing methods? The question we most commonly hear is:

Why should I invest the extra money in BLAST FREEZING?

The short answer is quality.

The distinction between freezing (or hardening) and blast freezing is in the difference in the speed of the cooling process and the subsequent improvement in the quality of the final product. The quicker and more well-balanced the system is, the faster the center of your product is frozen. The result is minimal product damage due to the process or the passage of time.

Faster treatment means that the chemical transformations which cause loss of nutritional value and organoleptic variations, (i.e. taste, color, odor and texture), are stopped - even right in the heart of the product, which is the last to be frozen. The faster the treatment, the faster the microbiological activity which causes considerable alterations is halted.

Traditional freezing methods result in the formation of ice crystals that can expand so greatly that they rupture the very cell walls of your product. The speed of the blast freezing process leads to the formation of significantly smaller micro-crystals. The volume of these micro-crystals is only slightly greater than the aqueous substance from which they are formed, which leaves the tissue in your product in near-perfect condition. This prevents loss of consistency, collapse and "sweating" that is normally experienced with more traditional freezing methods.

When a successfully blast frozen and properly stored product is brought back to temperature, it will have virtually the same characteristics as that food product would have in its natural state. The four primary aspects to keep in mind when considering the blast freezing process are:

1. Use of Low Temperature

   A temperature of -18° C* (approx 0° F) must be reached in the heart of product within a certain time limit. This time limit depends on several factors, including the type of product, size, thickness, weight and penetration factor.

   (*NOTE: -18° C for raw dough, -14° C for pre-baked product)

2. Appropriate Deep-freezing Speed

   This is of vital importance in maintaining the nutritional and physical characteristics of the product.

3. Uninterrupted Continuity of the "Cold Chain"

   Throughout the marketing cycle, up to the time of retail sale, deep-frozen products must be kept at a temperature of not less than -18°C / - 22°C.

4. Proper Packing

   Packaging needs to be done with care to ensure ease-of-use and safeguard the consumer.

To attain the extremely low final temperatures that blast freezing requires at the speed it needs to be reached calls for the use of specialized equipment with greater refrigerating power. As a result, the equipment involved does necessitate a greater initial investment. However, by utilizing the blast freezing process, you can experience significant savings through better time management, increased productivity and an overall decrease in waste and overages. You'll quickly find that these savings will easily outweigh your initial investment.

As a baker, product freshness is the key to your success. With blast freezing, you can all but stop the aging process, saving you valuable time and money - all while preserving your product freshness!