أنجوي فوود مصر - فراولة مجمدة

Specifications of strawberry

IQF frozen strawberry are prepared by the appropriate process from festival variety and which have been sorted, cleaned, washed. Products are free of insect, damage, blemishes, foreign bodies.The process ensure the stability size,colour,flavor and texture.The final product temperature on delivery is not warmer than - 18C

Nominal size : 25 -35 s.m,

2-PRODUCT COMPOSITION : 100 % Fresh Strawberry, organic or conventional.

Variety : festival

3-PHYSICAL QUALITY :

CRITERIA	Description	Uncalibrated
Foreign Material	Foreign matter include such as wood, stones, insects, grit, etc,	Nil
E.V.M.	Any non-toxic vegetable material from the parent plant	Nil
Welded	3 or more fruits are welded together which cannot be seperated	2%
Minor blemish	Parts of the strawberry which are showing black or brown discolouration or blemished to extend between 2-6 mm	2 pcs
Major Blemish	Parts of the strawberry which are showing black or brown discolouration or blemished to extend greater than 6 mm	2 pcs
Stalk	Any attached stalk which one longer than 3 mm	3pcs
Calyx & Leaf	Leaves or/and calyx that couldn’t be removed during product	3 pcs
Rotten	Fruits which one is a rotten	1 pc
Physical Damage	Crushed or damaged fruits	2%
Correl	Fruits which one’s juices be come crystallized on the fruits during the freezing	3 pcs
Unripe (Green&White)	To the extend 25% or more of the surface is green and white	1%
Unripe ( Light Pink )	To the extend 25% or more of the surface is light pink	5%
Undersize	Fruits that are smaller than nominal diameters	5%
Oversize	Fruits that are bigger than nominal diameters	5%
Brix		+7

4- BACTERIOLOGICAL LIMITS :

Target Maximum

Total mesophilic aerobes / g	<10.000	100.000
T.Coliform / g	<100	1000
E.Coli / g	0	<10
S.Aureus / g	50	100
Yeast and Mould / g	500	1000
Staphylococcus aureus / g	< 10	100
Listeria Monositogenes / 25 g	Absent	Absent
Salmonella / 25 g	Absent	Absent
pesticide	According to EC regulation
Heavy metal	According to EC regulation

5.PRODUCION CONTROLS

Metal Detection	Detector to reject test pieces “in-pack” 2.5mm Ferrous, 3.0mm Non- ferrous & 4.0mm Stainless steel
Temperature Checks	Final Packed product temperature not to be warmer than –18 C°
Weight Control Checks	No light weights to be packed Contents to conform to NET WEIGHT None < Nominal

5. DECLARATION OF ALLAERGENS

Allergen included in ANNEX IIIa of the directive 2000/13/EG	Present in end product due to ingredients		Present in factory		Possibility of trace in end product		Allergen is present in: (give details where the allergen is located)
	YES	NO	YES	NO	YES	NO
Gluten		x		x		x
Crustaceans		x		x		x
Eggs		x		x		x
Fish		x		x		x
Peanuts		x		x		x
Soybeans		x		x		x
Milk		x		x		x
Nuts		x		x		x
Celery		x		x		x
Mustard		x		x		x
Sesame		x		x		x
Sulphur Dioxide (>10 ppm)		x		x		x

6. NUTRITIONAL VALUE Average per 100 g

Nutritional Data		g per 100 g	Nutritional Data		g per 100 g
Energy kJ / kcal		136 / 32	Calcium, Ca		16 mg
Protein	0.67 g			Magnesium, Mg		11 mg
Carbohydrates	7.68 g			Sodium, Na		1 mg
Total sugars	5.35 g			Vitamin B-6		0.03 mg
Fat	4.6 g			Vitamin C, total ascorbic acid		41.2 mg
Fibre Englyst	2.0 g			Vitamin A, IU		45 IU
pH	3.1- 3.7			Vitamin K (phylloquinone)		2.2 mcg

7. PACKAGING ITEMS AND LABELLING

8.1 PACKAGING ITEMS:

All packaging items to be agreed with customers

ITEMS	PROPERTIES
Cases	Clean ,rigid cardboard boxes
Polybag	Clean , blue , polyethylene bags
Tape	clear, blue, self adhesive tape
Label	one per case
Weight per case / unit	10 kg,