Physical characteristics
Appearance: Bright green color matching fresh broccoli.
Shape and size:
Flowers: Uniform size (usually 20–50 mm or as indicated).
Stems: Cut to specific lengths or sizes if included.
Texture: firm and crunchy when cooked, no mush.
2. Chemical and food standards
Moisture Content: Usually low to maintain a frozen state.
Nutritional value (per 100 g, approximate):
Calories: 35-40 kcal
Protein: 2.5–3 g
Fiber: 2–3 g
Vitamin C: high levels are preserved due to freezing.
Additives: No preservatives; usually just frozen broccoli.
3. Defect Standards
Imperfection tolerance:
Discolouration: <5% (eg yellowing or browning).
Spots: Limited to certain levels.
Foreign material: None (eg no dirt, insects or other plant material).
4. Microbiological specifications
Total plate counts: as low as possible (<100,000 CFU/g typically).
Coliforms: <100 CFU/g.
E. coli: Absent.
Salmonella: Missing in 25 g.
5. Packaging
Materials: Food-grade, moisture-proof and sealed bags or containers.
Weight options: Typically 250g, 500g, 1kg or bulk packs.
Labeling:
Product name.
Nutritional information.
Storage instructions (eg, store frozen at -18°C or below).
Country of origin: Bulgaria
Expiry date or best by: 06/08/2026
6. Processing Standards
Washed, blanched and quick frozen (IQF – Individually Quick Frozen).
Free of pesticides and harmful chemicals (according to food safety standards).
7. Storage and expiration date
Temperature: Store at -18°C or below.
Shelf life: Typically 12–24 months if stored properly
Reviews
There are no reviews yet.