Frozen Blackberry

 

1. Definition of product : **0% IQF Blackberries, cultivated, Variety Hull, Chesters.

2. Definition of goods: Fully mature ripe berries which are quick frozen and contain a minimum of *5% whole fruit, 5% broken, products to be fully inspected, size ****5mm in diameter. *0% black colour,*0% red colour.

3. Process of manufacture:
(1) Berries are clearly washed before frozen and metal detected before packed.
(2) Berries are inspected manually to remove FM and stalks, leaves and mouldy berries.
(3) Berries are individually quick frozen, later the core temperate of each berries reaches minus *8DC.
(4) Berries are packed in food grade polylined cartons then stored at minus *8DC.or less till dispatch to end users.

4. Packaging:
(1) Pack size: 1kgx*0 per Carton.
(2) Pack type: Corrugated export standard outer case, no nails, flaps are to be sealed with self adhesive freezer stable tape, the cartons is waterproof, new polythene food grade liner.
(3) Labeling: Normal one includes: Product Description, Country of Origin, Weight, Product Date(dd-mm-yy), Best Before date.

5. Storage and shelf life conditions: products must be kept at a temperature of minus *8DC or less to maintain it's required condition and attain a shelf life of *4 months in unopened packs.

6. Physical Description:
(1) Color: from dark red to black.
(2) Odour: Typical of blackberries , free from foreign taints and odours.
(3) Flavour: Characteristic of blackberries.
(4)Appearance: blackberries is whole, individual, sound, firm, berries to be uniformly ripe, no rotten, mouldy and overripe, no clumps, no ices on the surface of berries and in cartons.

 

 

(5) Brix: ***1

(6)Ph:**7

(7) Shelf life: 2 years from production at min –*8C.

7. Chemical Description:
Product is free from additives and preservatives, product complies with European legislation currently in force regarding the use of pesticides in food products.

8. Microbiological Description:

(1) T.V.C.<*0,**0CFU/G
(2) Yeast <**0CFU/G
(3) Moulds <**0CFU/G
(4) Salmonella Spp NIL
(5) Pathogenic bacteria NIL
(6) Coliforms NIL
(7) E.coli NIL

Product is to be microbiologically sound and fit for human consumption.

9. Specification tolerances as listed below:

Defect Description Specification per *0kgs (average results):
Leaf<5mm: square 2
Calyx: NIL
Stalk<5mm: 2
Blemish minor: <5
Damaged/Broken berries: Max 2%
Insect: NIL
EVM/FM: N