Kooka Brotha's Web Site FREQUENTLY ASKED QUESTIONS

Freezing is the only way we know of to safely store and transport sensitive dessert products without the need to use preservatives or modified ingredients - freezing is a natural preserving process.

Pure foods naturally contain bacteria and in many cases enzymes which help break them down into a digestible format. Left unchecked however this process will cause premature deterioration and potential contamination of sensitive products such as cream and egg based desserts. For this reason, the only way to guarantee the freshness and safety of cakes and desserts made from natural fresh ingredients is to blast freeze them as soon as they are made, allowing you to serve a premium fresh and safe product once defrosted.

Cakes and desserts bought as 'fresh' are likely to contain substantially modified ingredients and preservatives (which significantly lessens their eating quality and integrity) or else run a high risk of contamination and premature spoilage - after all you have no control over when the product was made, how it was stored or the conditions in which it has been transported.

Freezing is the only way the quality and safety of premium, pure dessert products can be consistently guaranteed - short of making them all your self at the time you need to serve them.