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ZZA Mozzarella is produced with IQF, a freezing technique whereby every item is frozen individually, hence there is no formation of blocks or clumps.
The fresh mozzarella is cut in little pieces and then passes through a freezing tunnel in which cold air at minus 80 degrees circulates at high speed. Every piece gets frozen individually. Therefore it does not stick to the other.
As the mozzarella is frozen at the peak of its freshness, it maintains all its natural functionalities at the time of defrosting. So its elasticity, shape, taste and color all remain intact.
Thanks to the IQF freezing technique, ZZA mozzarella has a shelf life of 18 months from the date of production, which contributes to lower food waste and importantly, to cost reductions.
IQF also allows for very precise dosing in meal preparations and, as a result, contributes to eliminating food waste.
