Abstract: Quick-freezing of food products in liquid or paste form is achieved by mixing the food with an excess of carbon dioxide snow. A finely divided carbon dioxide snow bed is formed in situ by stirring and then there is brought into contact with the resultant bed of carbon dioxide snow particles the food product in a paste or liquid state, divided on contact with the snow, until the granules of the food product are formed. The process can be used in various apparatus and is applicable in the industrial food field and for making of products intended for home consumption.