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Freezing means subjecting a product to a temperature less than -18°C. The temperature is lowered slowly and allows all biological activity to be suppressed. This technique is as simple as putting your dish in the freezer.
The common freezing technique causes the formation of crystals which can affect the quality of the food. For example, think of the lack of tenderness of your meat.
Deep freezing, on the other hand, is a technique that transforms the water contained in food into ice, at a much faster pace and at a lower temperature (below -30°C).
Unlike freezing, deep-freeze “puts the product to sleep” almost instantaneously and stabilizes it at -18°C. The speed of processing allows the formation of small ice crystal dust which protects the product cells.
Cool&Simple uses advanced deep-freeze techniques for all available products.