| ≥1 piece |
Ingredient Specifications For Frozen Fig
General Description : Processing fig are to be prepared from whole,,sound, properly ripened Fresh Fruit that are washed, cut if need, sorted, drained and IQF and packed. All fruits are grown and processed in Thailand.
Variety: Thai fig
Size: Whole 3-5cm, Half, Quarter
Chemical: Product is free of additives and preservatives.
Analytical characteristics:
|
Analysis |
Specifications |
Method |
|
Organoleptic
|
|
|
|
- Visible yeast/mould |
None |
Visual and lab testing |
|
- Mechanically deformed |
Max.3% w/w |
Visual |
|
- Unripe |
None |
Visual |
|
-Partly unripe |
Max.2% w/w |
Visual |
|
-Foreign matter (Unnatural for the fruit) |
None |
X-ray, Matel detector, Visual |
|
-Contamination |
None |
Visual and lab testing |
|
-Blockfrozen berries |
Max.2% w/w |
Visual |
|
-Impurities on the fruit |
0 effacted by instects and/or diseases |
Visual |
|
-Hem(Harmlell extraneous Matter:leaves, caps, bracts, etc) |
Not more than 1/4 square inch per 16oz net weight by USDA Grade A |
Visual |
Microbiological characteristics:
|
Analysis |
Specifications |
|
Total Plate Count |
< 50,000 cfu/g |
|
Yeast and Mold |
< 1,000 cfu/g |
|
Coliform |
<30 cfu/g |
|
E.Coli |
Neg. |
|
Stapylococcus aureus |
Neg. |
|
Bacillus cereus |
Neg. |
|
Salmonella Sp. |
Neg. |
|
Listeria Monocytogenes |
Neg. |
Packing: New carton not stapled holding 10kgs x1 net or as per the requirement.
Storage: Recommended Storage Conditions:Frozen (- 18ºC): 2 Years
Marking: Supplier’s name
Product Name
Production date and batch number
Net Weight
Storage conditions: - 18ºC