Description
The IQF Potato Dices should posses good color, flavor, body, and to be manufactured under highly sanitary conditions. The product should be packed in food grade packing material and stored below -18° C.
Potato
Potato
IQF Potato Dices are the product prepared from sound, fresh, free from insect or fungal infection, clean potaoes of suitable maturity, which are pealed, washed in salted water, sufficiently blanched to inactivate enzymes and to ensure adequate stability of color, flavour during normal marketing cycles.IQF Potato Dices should conform to the characteristics of the species Solanum tuberosum L.
Specification
| Tolerance of Defects: | |||
|---|---|---|---|
| Sr no. | Parameters | Acceptable Limits | |
| Physical Characteristics | For Bulk & 5Kg Packing | For Consumer Packing | |
| 1. | Color | White to off white | |
| 2. | Odor | No off odor | |
| 3. | Taste | Characteristic (Tasteless) | |
| 4. | Texture | Tender | |
| 5. | Size | 10x15x20 mm | |
| 6. | Shape | Dice | |
| 7. | Blemish | Below 3.0% | |
| 8. | Over Size | Below 5.0% | |
| 9. | Under Size | Below 10% | |
| 10. | Green Part | Below 2.0% | |
| 11. | Fragments | Below 3.0% | |
| 12. | Infected | Nil | |
| 13. | Foreign Material | Nil | |
| Chemical Characteristics | |||
| 1. | Peroxidase | – ve | |
| Microbiological Standards | |||
| 1. | Total Plate Count | Less than 100000 cfu/g | |
| 2. | Coliform | Less than 1000 cfu/g | |
| 3. | Yeast & Mould | Less than 1000 cfu/g | |
| 4. | E Coli | Absent in cfu/g | |
| 5. | Salmonella | Absent in 25g | |
| 6. | Staphylococcus Aureus | Absent in 25g | |
| 7. | Listeria Monocytogens | Absent in 25g | |
| Packaging: Bulk packing in HDPE 30 kg Bags with food grade inner liner. Consumer packing as per customer requirement |
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| Shelf Life: 18 months from date of manufacturing | |||
| Storage Condition: -18 oC or below | |||
| Delivery: In refrigerated vans to maintain product temperature below -18 oC | |||