A process for the deep-freezing of a substantially fluid condiment comprising the steps of: providing a substantially fluid condiment; dividing said condiment into a plurality of drops; performing a first deep-freezing step of said drops, by dosing them within a liquid bath at a temperature of -150°C or lower and holding them in said bath for a predetermined first time interval, thus obtaining a plurality of partially deep-frozen granules of said condiment, said partially deep-frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core; exposing for a predetermined second time interval said plurality of partially deep-frozen granules of said condiment to a second deep-freezing step at a temperature comprised between -30°C and -90°C, preferably between -60°C and -70°C, thus obtaining a plurality of deep-frozen granules of said condiment; subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm, wherein said substantially fluid condiment is divided at a temperature comprised between 0°C and 4°C, into a plurality of drops having a diameter comprised between 6 mm and 20 mm, wherein said first time interval has a duration comprised between 10 seconds and 60 seconds and said second time interval has a duration comprised between 30 seconds and 180 seconds, wherein said substantially fluid condiment is a sauce, a pâté or a cream, and said condiment contains at least 3% in weight of lipids, over the weight of the condiment. providing a substantially fluid condiment; dividing said condiment into a plurality of drops; performing a first deep-freezing step of said drops, by dosing them within a liquid bath at a temperature of -150°C or lower and holding them in said bath for a predetermined first time interval, thus obtaining a plurality of partially deep-frozen granules of said condiment, said partially deep-frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core; exposing for a predetermined second time interval said plurality of partially deep-frozen granules of said condiment to a second deep-freezing step at a temperature comprised between -30°C and -90°C, preferably between -60°C and -70°C, thus obtaining a plurality of deep-frozen granules of said condiment; subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm, wherein said substantially fluid condiment is divided at a temperature comprised between 0°C and 4°C, into a plurality of drops having a diameter comprised between 6 mm and 20 mm, wherein said first time interval has a duration comprised between 10 seconds and 60 seconds and said second time interval has a duration comprised between 30 seconds and 180 seconds, wherein said substantially fluid condiment is a sauce, a pâté or a cream, and said condiment contains at least 3% in weight of lipids, over the weight of the condiment.