Frozen products
The quick-freeze sweet treat, fragrant at any time of day
After having been fried, all Dolcificio Gi&sse products are deep-frozen through a rapid and carefully controlled process that allows the organoleptic qualities of the products to be maintained.
The different doughnut types are cooled rapidly inside an air-cooling tunnel. Rapid cooling is important to avoid the formation of condensation, which could compromise product quality. The core of the product quickly reaches -18°C and is then stored in cells maintained at -22°C.
Freezing is a complex process which requires specialised equipment and personnel. However, it is an essential process for the production of high-quality, fragrant fried sweet pastries. Freezing preserves the organoleptic properties as it prevents physical and chemical degradation of the food. Physical degradation can include loss of moisture, which makes the product dry and hard, while chemical degradation can include loss of flavour, aroma and colour.
Freezing creates smaller ice crystals, which, unlike larger ice crystals, do not damage food cells. Furthermore, freezing allows fried sweet pastries to be stored for long periods of time without compromising their organoleptic qualities, making them available for sale and consumption at any time of the year.
