Crystal ice - Import export

The CBD Ice Rock flower looks like a smooth pebble with a slightly greenish white coating. This stone is actually a very compact flower head that has been dipped in Broad spectrum CBD extract and then coated with CBD crystals. Ice Rock therefore has a very high CBD content of up to 90% CBD. Its high CBD content will provide an incredibly relaxing sensation, allowing all your muscles to relax instantly, giving way to both physical and mental relaxation. How to use it Ice Rock CBD flower is ideal for use during stressful times. Use it in the evening before going to bed if you want to take advantage of its relaxing effects to fight insomnia or relieve pain. Due to the CBD content, the effects of Ice Rock are very powerful, so we recommend consuming it in small quantities. Consumption of flowers Infuse for about ten minutes in a fatty substance or as a tea in hot water. Consume orally by mixing the flower with fats to make pastries or other food preparations.

Freezing has been used for ages to preserve food. Thanks to this technology, we can prevent fruit decomposition or fermentation. Despite its advantages, traditional freezing has its limitations. The process is usually too slow, causing the formation of ice crystals which damage cell structure. So, once fruit is thawed, its original texture is lost. IQF stands for Individual Quick Freezing. This modern technology makes the freezing process very fast, decreasing the size of ice crystals formed inside fruit tissue thus reducing cell structure damage. This freezing process is possible thanks to a flow of air at a very low temperature that makes every piece of fruit float in the air getting individually frozen rapidly. IQF also improves freshness, taste and nutritional characteristics of fruits in comparison with a slow freezing process. As Ebifood we offer the best quality frozen apricot that retains all the properties of fresh apricot in different formats, having halves and diced.

Freezing has been used for ages to preserve food. Thanks to this technology, we can prevent fruit decomposition or fermentation. Despite its advantages, traditional freezing has its limitations. The process is usually too slow, causing the formation of ice crystals which damage cell structure. So, once fruit is thawed, its original texture is lost. IQF stands for Individual Quick Freezing. This modern technology makes the freezing process very fast, decreasing the size of ice crystals formed inside fruit tissue thus reducing cell structure damage. This freezing process is possible thanks to a flow of air at a very low temperature that makes every piece of fruit float in the air getting individually frozen rapidly. IQF also improves freshness, taste and nutritional characteristics of fruits in comparison with a slow freezing process.