IQF Frozen Strawberries: Summer Flavour All Year Round
IQF frozen strawberries are whole fruits, individually quick-frozen at -18 °C, harvested at full ripeness and frozen within hours of picking. The IQF (Individual Quick Frozen) process keeps the berries loose and separate, so you can take exactly the amount you need and reseal the bag with no waste. Supplied in a professional 10 kg case made up of 10 resealable bags of 1 kg, they give pastry shops, gelato parlours and kitchens a consistent supply regardless of the season.
What IQF Freezing Means
IQF stands for Individual Quick Frozen: each strawberry is frozen separately on a continuous belt at very low temperature, instead of being packed into a single block. Rapid freezing forms only tiny ice crystals inside the fruit, which protects the cell structure and limits the loss of juice on thawing. The result is fruit that keeps its shape, colour and aroma, with a yield far more reliable than fresh seasonal strawberries.
Origin and Supply
These strawberries are of Italian origin and are distributed through Mutria Funghi S.r.l. of Cusano Mutri, in the province of Benevento (Campania). They are processed and packed for professional foodservice, then stored and shipped within the cold chain by LAPA.
Sensory Profile
Bright red whole berries with a sweet-tart balance typical of ripe strawberries. Once thawed they release a fragrant juice that is ideal for coulis and syrups; used semi-frozen they keep more bite and structure for plated desserts.
Technical Specifications
Frozen product, store at -18 °C. Net weight 10 kg per case, made up of 10 bags of 1 kg. Ingredients: strawberries (100%). No declared allergens in the ingredients; always check the pack for full information. Once thawed, do not refreeze and use within 24 hours.
Professional Uses
A versatile base for the dessert station. Strawberry coulis: blend 300 g thawed strawberries with 60 g sugar and the juice of half a lemon, then strain. Gelato and sorbet: ideal fruit base thanks to the steady year-round quality. Semifreddo, mousses and Bavarian creams: fold the purée into the cream. Cake and tart fillings, cheesecakes, smoothies and milkshakes: use thawed or still semi-frozen. For spoon desserts the berries can go in still partly frozen; for sauces and coulis thaw them slowly in the fridge at 0-4 °C to preserve aroma.
Common Mistakes to Avoid
Do not thaw the whole case at once: take only what you need and keep the rest at -18 °C. Avoid thawing at room temperature, which speeds up softening and juice loss; thaw in the fridge instead. Never refreeze thawed fruit. For coulis, strain out the seeds for a smooth, glossy sauce.
Pairings
Strawberries pair naturally with mascarpone and fresh cream for spoon desserts, with dark chocolate and balsamic reduction, with basil and black pepper for modern plating, and with vanilla gelato. They are the classic fruit for cheesecakes, tarts and summer entremets.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen and Schaffhausen. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur), delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) with isothermal packaging and dry ice. Service tailored for pastry shops, gelato parlours, restaurants, hotels, caterers and private customers passionate about Italian cuisine.
Who It Is For
Designed for pastry labs, gelato makers, restaurant and hotel kitchens, caterers and bars that need a reliable, ready-to-use fruit base all year round, with controlled food cost and no seasonal waste.
