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Frozen Strawberry

Published in Frozen Products

 

IQF STRAWBERRIES: 2014,

 

1. GENERAL PRODUCT SPECIFICATIONS

 

Product: Frozen strawberries 'IQF'

Origin: Egypt

Class : A

Variety : Camarosa / Festival ( as customer request )

Size : 24 36 mm

Product description: whole.

Process: washed, sorted, IQF, packed

Production date : 2014

Packing available: 10 K.G in bags into carton box,

25 K.G in p.p bags, 1 K.G in bags into carton box 8 K.G (according costumer request).

 

2. PHYSICAL AND SENSORIAL CHARACTERISTICS

- Appearance: whole, typical, uniform variety

- Color: typical, without oxidation

- Aroma: typical of strawberry

- Taste: typical of strawberry

- Consistency: Firm

Foreign materials :

animal (insects, worms, larvae): - not permitted

vegetable : calyx or fragment - up to 3mm max./1 kg fruit

stalks or fragment - up to 3mm max./1 kg fruit

Leave and stalk <1cm     max 5%

other fruits - not permitted

rot / mould - not permitted

overripe - < 2%

under ripe - < 1%

deformed fruits - < 1%

distorted - < 1%

pink fruits - < 7%

others: wood / earth / straw etc. - not permitted

 

3. CHEMICAL SPECIFICATIONS

- Brix: Min. 7,0

- pH: 3,60 - 3,80

- Acidity (in citric acid): 0.02 : 0.03 %

 

  

4. MICROBIOLOGICAL SPECIFICATIONS

Total plate count: < 50000 cfu / g

Total coliforms: Max 10 / GM

Yeasts < 1.000 cfu/g

Moulds < 1.000 cfu/g

Salmonella absent

E. Coli  absent

Listeria monocyt. absent

 

Total Quality tolerance

Unripe fruit

Max 1%

Overripe fruit

Max 2%

Mechanicaly demaged fruit

Max 7%

Mouldy fruit

Max 0,1%

Leave and stalk <1cm

Max 5 %  

Fruit with remain of stalks

Max 2 %  

Humidity

90 – 92%

Brix

7 – 9 %

P.H

3.6 : 3.8 %

Citric Acid

0.02 : 0.03 %

Coliform

Max 10/GM

Salmonella

Free

E.Coli

Free

 

 

 

5. CONTAMINANTS AND LEGISLATIVE REFERENCES

Food contaminants (heavy metals, pesticides, mycotoxins, radioactivity, dioxins.) within the European

directives and regulation limits.

Product without additives such as anti foam agents, preservatives, artificial aromas or colors, and without

GMO products.

 

  

 

6. PACKING / TRANSPORT / STORAGE

Packing: Primary packaging: plastic bag without staples or other

metallic items

Secondary packaging: Carton bag without staples or other metallic items,

closed with Transparent tape.

Palletization: Epal pallet 80x120cm.

Transport: goods must be transported in clean vehicles, without smell and residues of the previous

.

Storage: at a temperature of -18°C .

 

 

7. OTHER CONDITIONS

shelf life: 18 months after production date

 

 

 

 

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Frozen Cut green beans

Published in Frozen Products

 

Definition:

 

Fresh Green Beans that is prepared by:
Cutting, thorough washing, thermal treatment (enough to deactivate oxidation enzymes) and then rapid frozen and packaged in Good Manufacturing Practices according to Egyptian Quality Standard No. (1743 – 2005).

  

Physical Characteristics:

 

 

Color:

Characteristic of fresh Green Beans.

 

Free from freeze injury (Brown Spots).

Cutting Size:

From 2 – 3.5 cm.

Flavor:

Natural and free of any strange flavors.

 

Chemical Characteristics:

 

 

Color:

Free from Color additives.

 

Pesticide Residual:

According to Codex Alimentarius.

 

Heavy Metal:

According to Codex Alimentarius.

 

 

 

Microbiology Characteristics:

 

Total Aerobic Plate Count:

100.000 cfu/gm.

Yeast & Mold:

50 cfu/gm.

Coliform:

100 cfu/gm.

E.coli:

Negative

 

 

 

 

Packing & Storage:

 

Packing:

Packaged in polyethylene bags inside Plastic Sack packaging weighing 35 kg.

 

Or
Packaged in polyethylene bags inside Carton box packaging weighing 10 kg.

Shelf life:

18 months from production date.

 

Storage & Shipping

 

Store at:

-18°C.

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Frozen Pomegranate

Published in Frozen Products

Frozen Pomegranate

- Pomegrnates kernels

- Variety(Local)

- Packing 1x10kg/carton or in p.p bags into plastic bags

- Retail Packing are availbale

- Grade A

- Season October – December

 

 

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Frozen Mango

Published in Frozen Products

 

Definition of mango pulp:

Mango Pulp is prepared by extracting the liquid obtained from mature mango ;
Fresh fruit is maintained in excellent conditions by suitable means according to Egyptian Quality Standard No. (685-2005).

 

Physical Characteristics:

Color:

Reddish yellow.

Texture:

Smooth texture and homogenized. 

Flavor & Taste:

Natural flavor of Mango and free from burned, cooked or any off flavor taste.

Appearance:

Mango pulp is processed without pips, seeds and peel.

 

Chemical Characteristics:

Brix:

15 - 17°

Brix

pH:

3.7- 4.1

 

Acidity%:

≤ 1.2%

as citric acid

 

Microbiology Characteristics:

Aerobic Plate Count:

0 cfu/gm.

Yeast:

0 cfu/gm.

Mould:

0 cfu/gm.

Anaerobic Bacteria:

0 cfu/gm.

 

Packing & Storage:

 

Packing:

In aseptic bags inside steel drum, 4 drums on each pallet.

Shelf life:

24 months from production date.

Storage:

In cool and dry place;  store in ambient temperature (+25°C); Protect from moisture and direct sun light; Consume once the bag is opened or keep frozen; Free of preservative or artificial colors.

 

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Frozen green Peas

Published in Frozen Products

Amount / Serving DV*

Total Fat **

0 g

0%

Cholestrol

0 g

0%

Carbohydrates

9 g

3%

Sodium

170 mg

15%

Protein

3.8 gm

 

Calories ***

57 cal

2.9%

Crude Fibers

2.8 g

12%

Sugars

3.9 gm

 

Vitamin A 5%, Calcium 2%, Vitamin C 10%, Iron 8%

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Frozen Mix vegetables

Published in Frozen Products

 

Definition:

 

Mix of Fresh Vegetables prepared by:
Thorough washing, thermal treatment (enough to deactivate oxidation enzymes), rapid frozen, and packaged in Good Manufacturing Practices and hygienic conditions according to Egyptian Quality Standard No. (1676 – 2005).

 

Physical Characteristics:

 

Color:

Characteristic of the product as ingredients.

 

As fresh color of each ingredient.

Flavor :

Good and free of strange flavors.

 

Chemical Characteristics:

 

Color:

Free from Color additives.

Pesticide Residual:

According to Codex Alimentarius.

Heavy Metal:

According to Egyptian Standard No. 2360.

 

Microbiology Characteristics:

 

Total Aerobic Plate Count:

100.000 cfu/gm.

Yeast & Mold:

50 cfu/gm.

Coliform:

100 cfu/gm.

E.coli:

Negative

 

Packing & Storage:

 

Packing:

Packaged in polyethylene bags inside Plastic Sack packaging weighing 35 kg.

 

Or
Packaged in polyethylene bags inside carton box packaging weighing 10 kg.

Shelf life:

18 months from production date.

 

Storage &Shipping: 

 

 Store at:

-18°C.

 

 

 

 

 

 

 

 

 

 

Amount / Serving DV*

Total Fat **

0 g

0%

Cholestrol

0 g

0%

Carbohydrates

9 g

3%

Sodium

345 mg

14%

Protein

3.9 gm

 

Calories ***

45 cal

2.4%

Crude Fibers

62 g

3.1%

Sugars

3.9 gm

 

Vitamin A 5%, Calcium 2.5%, Vitamin C 11%, Iron 8.7%

 

Read more...
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