Production Process for frozen vegetables

• Canning Process
• Production Process for frozen vegetables
• Production Process for bagged lettuces
• Production Process for ready-to-eat salads

 

VEGETABLE SELECTION AND HARVEST

Our agricultural partners provide the raw materials, adhering to a supply chain charter and practising controlled farming.

 

FACTORY RECEIPT

Several checks are carried out upon receipt at the factory:

• · Analyses
• · Verification (taste, colour, grade, ripeness, etc.)
• · Compliance with specified requirements

 

SIFTING

Sifting consists of separating the densest products (stones, glass, etc.) from vegetables by water flows.

 

WASHING

Washing is an essential operation in the preparation of Bonduelle frozen vegetables, in which foreign materials (earth, dust) and contaminants from the soil are removed.

 

BLANCHING

Blanching is a standard operation in vegetable processing that uses hot water and/or steam. This eliminates the gases and slightly strong flavours in vegetables. This stage has the effect of reducing the activity of degradative enzymes.

 

FREEZING

To ensure quality, the temperature is rapidly lowered to -18°C at the core of the product in the space of a few minutes. The vegetables are stored in warehouses at below -18°C in large containers.

 

WEIGHING AND BAGGING

The product is measured and placed into bags or cardboard boxes. The use-by date is then printed on each package.

 

QUALITY CONTROLS

Between preparation and storage, dozens of quality controls are carried out, including temperature, bacteriology and weight checks. Bonduelle ensures perfect traceability, from the farm through to dispatch, so that it can respond quickly if a quality issue is detected.

 

PACKING

Bagged products are packaged in cardboard boxes and stored in warehouses at below -18°C.

 

DELIVERY

The vegetables are delivered in refrigerated trucks to the point of sale.