Frozen finger-foods allow people to enjoy their favourite snacks whenever they choose, whether it’s french fries, aloo tikki, or other ready-to-cook snacks. To keep these snacks true to their original taste and texture from the moment they are made, a key process comes into play: IQF (Individual Quick Freezing). This technique rapidly freezes each piece on its own, helping it retain its shape, taste, and overall quality.
Each snack undergoes a well-defined process, where it is prepared, shaped, coated, and frozen under controlled conditions before reaching consumers.
IQF: Our Secret Snack Superpower
IQF is a modern freezing technique that locks in taste and texture at the snack’s best stage. Instead of freezing everything into a single block, IQF freezes each french fry, patty, or similar snack individually and instantly. This rapid freezing creates very small crystals, helping the product maintain its natural texture and structure. Since each piece is frozen individually, the snacks stay separate and maintain uniform quality when cooked.
What makes IQF Different?
In the IQF process, each snack is frozen quickly at extremely low temperatures (approximately –30°C to –40°C). This rapid method helps every piece retain its natural taste, shape, and texture. Since each item freezes on its own, it does not clump together or lose its crunch.
Before freezing, snacks go through essential steps like washing, blanching, shaping, and coating — all designed to preserve quality and enhance taste during cooking. IQF freezers or tunnel systems create a strong, controlled flow of cold air that allows the product to freeze evenly and efficiently. When cooked, these snacks turn evenly golden and crispy — just the way a perfect french fry or burger patty should be. The result is consistent texture and flavour in every batch, every time.
IQF vs. Traditional Freezing
Traditional freezing methods often create large ice crystals that damage the food’s structure and cause snacks to stick together. When thawed or cooked, they tend to become soggy, uneven, or lose their natural flavour. IQF works differently by freezing each piece separately and rapidly at –30°C to –40°C, ice crystals remain very small, protecting the snack’s moisture and texture. There are no clumps, and no soggy bites — just evenly cooked, crispy snacks that taste freshly made.
Innovation Meets Indulgence
For Hungritos, IQF isn’t just a technology — it’s a promise. It ensures that every french fry, burger patty, and cheesy bites taste the way they were intended to. From the moment a snack is prepared to the moment it reaches the plate, IQF helps preserve its flavour, texture, and overall experience. This technique also supports efficient storage and consistent cooking results. That’s why IQF has become a leading standard in food processing — and why Hungritos proudly applies it across all our frozen finger-foods.
