HOW WE DO IT
Cold Alex food and produces frozen vegetables .... a long way from the field to the freezer
Our state of the art process flows as follows
  1. Cultivation for vegetables before picking .
     
  2. Pick vegetables from fields .
     
  3. Supply of row mat to plant .
     
  4. Rinsing to remove soil and grit to wash a way foreign objects.
     
  5. Blanching for several minutes at 95º in order to stop enzyme activates & kill microbes
    • To preserve natural color.
    • To prevent changes in taste.
    • using de-ironed & decalcified water ( no biological pollution )
  6. Cooling immediately after blanching using water at 5ºc to prepare for faster freezing to ensure better quality.
     
  7. Freezing

Repair freezing to the core at - 40º c
IQF (Individually Quick Frozen Technology )


8.    Bulk storage to ensure all year round delivery independent of season .




    9.    Foreign body protection.
“A combination of magnets, metal detectors & electronic scanning machines are used to eliminate the risk of foreign elements “
   10. Packaging using several audits that surpass HACCP standards to guarantee better quality & cost satisfaction.
   11. Bulk storage at 20º to ensure well freezing till loading containers to reach the customers in perfect condition.
The entire production process is monitored with a series of important & detailed cheeks these include the HACCP industry standard control as well as some comprehensive checking producers which ColdAlex food imposes upon self.
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