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Product Definition

Produced from fresh broccoli, trimmed into florets, washed and processed

Cut Size / Shape / Tolerance

Floret sizes: 10–20 mm, 20–40 mm, 30–50 mm or as required; Shape: natural florets; Tolerance: ±10% off-size

Processing

Raw material selection → trimming → washing → blanching → cooling → IQF freezing → sorting → packing

Blanching

Adequately blanched to inactivate enzymes and preserve color, texture, and nutrients

Freezing Method

Individually Quick Frozen (IQF), ensuring free-flowing florets and minimal clumping

Colour

Bright to dark green, typical of fresh broccoli

Grading

Grade A

Uniformity

Good uniformity in size, color, and floret structure

Defect Tolerances (%)

Total defects ≤ 5%; broken florets ≤ 3%; discoloration ≤ 2%

EVM (%)

≤ 0.1%

Foreign Matter Control

Zero tolerance for glass, metal, stones, plastic, insects; metal detection and manual sorting applied

Glaze (%)

0–5% (normally no glaze unless specified)

Moisture Content (%)

Approx. 88% – 92% (natural moisture of broccoli)

Total Plate Count (TPC)

≤ 100,000 cfu/g

Total Coliforms

≤ 1,000 cfu/g

Escherichia coli

≤ 10 cfu/g

Yeast & Mould

≤ 1,000 cfu/g

Staphylococcus aureus

Absent

Salmonella

Negative / 25g

Listeria monocytogenes

Absent / 25g

Lead (Pb)

≤ 0.10 mg/kg

Cadmium (Cd)

≤ 0.05 mg/kg

Mercury (Hg)

≤ 0.01 mg/kg

Arsenic (As)

≤ 0.10 mg/kg

Scope of Pesticide Testing

Multi-residue screening covering 300+ pesticide compounds

Storage Condition

≤ -18°C

Shelf Life

18 months under frozen conditions

Packaging

10kg/carton or as per customer requirements

Compliance

HACCP / BRC standards