Answer: This is a process whereby the product, in our case pies, is frozen to 12.5 degrees below freezing. The process is effective due to the very quick drop in temperature between 3° and -3°. The important point here is that the cell membranes are not broken in this process and therefore the product is exactly preserved. Because of this process the pies can be refrozen ONCE. (in normal freezing the water in cells expands and breaks the cell wall and the product is changed).