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Dusting berries before freezing and glazing with rice and corn flour.
Rice and corn flour are used to coat berries before freezing so they hold their shape and don’t stick together.
It is also used to coat dried berries before glazing or blending into muesli.
Dusting berries before freezing. Rice and corn flour are applied as a thin layer to berries before blast freezing, to preserve their shape and stop them from sticking into a single block. The working parameter here is a narrow particle size distribution: the fine fraction lays down as an even layer, the coarse fraction leaves visible inclusions.
Dusting dried berries before glazing or blending into muesli. The same flour is used to separate sticky pieces and reduce clumping in the finished blend. That subject connects directly to moisture migration in multi-component breakfast products — covered on the cereals and breakfast page.
Both uses are dusting, that is, a small share of the product mass. Flour does a wider range of jobs in frozen semi-finished products — the sections below are about those.
In frozen semi-finished product manufacturing the task set for flour is a different one: the raw material has to survive a freeze-thaw cycle without losing structure, and must not release water on thawing.
Kaskad LLC offers gluten-free flour and semolina for frozen semi-finished product manufacturers in industrial batches — 30 and 50 kg sacks, from a single sack upwards. Below: the three technological tasks set for flour in such a plant (batter and dusting before blast freezing; the flour matrix of the product itself; fillings and sauces inside the frozen product), the parameters that govern them, and what we as the raw material producer hold to a stated limit.
A freezer does not "pause" a product. The water in it changes to a crystalline phase, and how fast that happens determines crystal size: blast freezing gives small, evenly distributed crystals, slow freezing gives large ones concentrated mostly in the intercellular spaces. Large crystals mechanically disrupt a structure that then has to be reassembled on thawing.
The second thing that happens is a rearrangement of the starch phase. In a product that has been frozen and then thawed, the starch gel gradually loses its capacity to hold water, and on defrosting some of that water comes back out. In a finished product that shows up as a pool at the bottom of the pack, a softened dumpling seam, or a breading that has separated. In a cold chain where a product may go through several partial thaw-refreeze events, the effect accumulates.
A raw material supplier can neither choose your freezing regime nor define your formulation. What it can do is hold to a limit the things the flour phase depends on:
The breading or batter layer is applied before freezing, while crispness is judged by the consumer after storage, thawing and reheating — several process steps downstream of our sack.
Two of our parameters do the work here. The first is the cap on the coarse fraction: not more than 2.0% retained on a 250 µm sieve. Even pickup of a coating layer depends directly on how narrow the particle size distribution is: coarse particles create local thickenings and the spots where the layer separates first. The second is the fat base of the raw material itself. Rice flour carries 1.4 g per 100 g and corn flour 1.5 g — among the lowest in the range.
The breading process itself is covered in more detail on the breading page — crust behaviour in frying. What matters here is the other half: what happens to that layer after freezing.
For frozen semi-finished products made from gluten-free dough — dumplings, pelmeni, noodles, encased products — what is critical is not so much dough strength at forming as its behaviour after defrosting. Without wheat gluten the structure is held by other factors: milling, flour moisture and the combination of grains in the blend.
Denser structures come from the pulse and buckwheat products: red lentil flour and buckwheat flour are traditionally used where a product must hold its shape through boiling. Corn flour works as a neutral structural base with a pronounced colour.
The part most vulnerable to freezing is not the dough but the filling. That is where separated water appears after defrosting, and that is where flour acts not as the main ingredient but as a minor component of the formulation.
The key product here is heat-treated flour, the TXT line. Its point lies in water binding without heating the mass: this allows work with fillings that never see prolonged heating. Heat-treated flour is made only in the TXT and SPC lines, and its composition depends on the base grain and is stated in the batch specification — which is why we publish no nutritional data for it.
The shared logic of thickening is described on the dressings and sauces page, and behaviour in systems with controlled crystallisation on the ice cream production page.
Table: Kaskad LLC gluten-free raw material for a blast-freezing plant
| Product | Form | Lines available | Technological task |
|---|---|---|---|
| Rice flour | flour | STD, TXT, SUP | Neutral flavour, fat 1.4 g; batter, dough, fillings |
| Corn flour | flour | STD, TXT, SPC | Structural base, crust colour; dusting and batter |
The products above are the industry’s core list in our catalogue. The related products below are supplied into this industry against an agreed specification.
Table: Related products
| Product | Form | Lines available | Technological task |
|---|---|---|---|
| Heat-treated flour | flour | TXT, SPC | Cold water binding in fillings and sauces; moisture to specification |
| Corn semolina | semolina | STD, SUP | Coarse fraction in breading mixes, pronounced layer texture |
| Buckwheat flour | flour | STD, TXT | Dense product structure, flavour and colour; protein 13.6 g |
| Red lentil flour | flour | STD, TXT | The highest protein in the range (28.0 g), dense dough structure |
| Chickpea flour | flour | STD, TXT | Binding in fillings and mince systems; protein 20.6 g |
| Brown rice flour | flour | STD, SUP | A denser structure and more pronounced colour than white rice |
Particle size is the same for all the flours and fixed in our technical specifications: through a 160 µm sieve — not less than 60.0%, retained on a 250 µm sieve — not more than 2.0%; semolina has its own limit — not more than 2.0% passing a 41/43 PA sieve. The remaining limits: metallic impurities not more than 3.0 mg/kg, ash on a dry basis not more than 0.75%, no infestation by storage pests, gluten under 20 ppm. We publish the limit; the actual figure for a batch is in its quality passport.
Milling is done to the customer's brief. If your formulation needs a different distribution — finer for a batter of a given viscosity, coarser for a dusting with pronounced texture — that is agreed as a technical brief in the SPC line. The brief fixes milling, moisture, microbiological limits, blend composition and pack format; work starts with a trial batch and laboratory testing on your side.
Table: Kaskad LLC processing lines
| Line | What it sets | Where it applies in a freezing plant |
|---|---|---|
| STD (Standard) | Standard milling, moisture up to 15% | The main volume of dough, batter and dusting formulations |
| TXT (Texture) | Heat treatment, moisture to specification | Fillings, sauces and systems where water binding without heating the mass matters |
| SUP (Super / Super+) | Enhanced microbiological limits, specification agreed with you | Products with specialised positioning and tighter incoming inspection |
| SPC (Special) | Parameters to your technical brief, from a trial batch | Your own milling for batter or dusting, non-standard moisture, blend composition |
Table: Shelf life of the products on this page
| Shelf life | Products |
|---|---|
| 18 months | rice, brown rice, buckwheat, chickpea |
| 12 months | corn flour, corn semolina, red lentil |
| to specification | heat-treated flour |
Storage conditions, verbatim from the document: store in dry, well-ventilated premises free from infestation by storage pests. The shelf life applies to the flour in your warehouse before it enters a formulation; it does not extend to the shelf life of your finished frozen product.
AOECS — the Crossed Grain Trademark. Licence certificate No. UA0012026, licence number UA-001, valid 06.02.2026 — 06.02.2027. Gluten content: under 20 ppm. Products carry individual numbers within the licence: rice flour is UA-001-001, chickpea flour UA-001-010. Kaskad LLC was the first company in Ukraine to obtain this right.
ISO 22000:2018. Certificate No. ODS-397/QS, ICEC certification body, valid 19.09.2025 — 19.09.2028. Scope, document numbers and limits — quality and certification.
Kosher. Certificate from The Jewish Community of Dnipro, Kosher Department, dated 17.02.2026.
Our own normative base. Six current technical specifications developed by the plant's in-house technologist, including TU U 15.6-31680679.001-2002 for rice flour (amendment No. 5, 2021) and TU U 10.6-31680679-003:2013 for flour from cereal and vegetable groats and nut kernels (amendment No. 4, 2023). A repacker cannot hold technical specifications of its own.
Raw material origin. The grain is Ukrainian. We import only what is not grown or produced in Ukraine.
Packaging — sacks of 30 and 50 kg. Bulky products are packed by actual weight. Non-standard formats are agreed as a technical brief, including for private label production.
Table: Entry terms for a new customer
| Stage | Terms |
|---|---|
| Samples for validation | free of charge, up to 5 kg |
| Sample lead time | 5 days |
| Minimum order quantity | one sack (30 or 50 kg) |
Five kilograms is enough for laboratory testing and a full trial cycle — mixing, forming, blast freezing, storage and defrosting on your own equipment. That is exactly the volume needed to see how the material behaves through a cycle rather than read about it. After validation, the first order can be a single sack.
Batch documents. As standard, a quality passport or a manufacturer's declaration: physico-chemical parameters, nutritional data, the technical specification number and the shelf life. A certificate of analysis (COA) is produced where required, by separate agreement.
Looking for frozen products or flour for your household rather than raw material for production?
Kaskad LLC ships raw materials in industrial batches in 30 and 50 kg sacks and does not handle retail orders. Products under the Ms.Tally brand in 0.2–1 kg retail packs are available in our Ms.Tally retail shop. Same manufacturer, same production site — a different supply format.
Most often rice or corn flour: they carry some of the lowest fat bases in the range (1.4 and 1.5 g per 100 g) and a neutral flavour. For a more pronounced layer texture, corn semolina is added. Even pickup of the layer is secured by the limit "not more than 2.0% retained on a 250 µm sieve".
The moisture limit (flour not more than 15.0%, semolina not more than 15.5%, the TXT line to specification), consistent particle size (160 µm ≥60%, 250 µm ≤2%), and the availability of a heat-treated version of the product. We claim no stability over a stated number of freeze-thaw cycles and no percentage of separated water: those are finished-product parameters that depend on the whole formulation, the freezing regime and the packaging.
On the raw material side that is the job of heat-treated flour in the TXT line: it binds water without heating the mass. The exact share in a formulation is settled on a trial cycle — which is what the samples of up to 5 kg are for.
Rice or corn flour: it is applied as a thin layer before blast freezing so the berries keep their shape and do not stick into a single block. The working parameter is a narrow particle size distribution, with a limit of "not more than 2.0% retained on a 250 µm sieve". The same flour is used for dusting dried berries before glazing or blending into muesli.
Yes. Milling and particle size, moisture, microbiological limits, blend composition and pack format are agreed against your technical brief in the SPC line before the batch is run. Work starts with a trial batch and testing on your side.
Below 20 ppm — the Crossed Grain threshold.
18 months — rice, brown rice, buckwheat and chickpea flour; 12 months — corn flour, corn semolina and red lentil flour; heat-treated flour — to specification. That is the shelf life of the raw material in your warehouse; it does not extend to your finished frozen product.
The minimum order is one sack, 30 or 50 kg. Samples are provided free of charge, up to 5 kg, within 5 days — enough for a full trial cycle including freezing and defrosting.
A batch is accompanied by a quality passport or a manufacturer's declaration. A certificate of analysis (COA) is produced where required, by separate agreement.
Phone: +38 099 977 74 43, +38 050 595 75 62 · Email: office@tovkaskad.com · Personal data
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