Frozen Florets Cauliflower Specification
Product Definition
Quick frozen cauliflower is the product prepared from the fresh, clean, sound stalks or shoots of the broccoli plant
conforming to the characteristics which have been sorted, trimmed, washed and sufficiently blanched to ensure adequate
stability of colour and flavor during normal marketing cycles.
Pesticide residues
Pesticide shall be not exceeding the MRL's of Codex &EC and ES.
Process Definition
Quick frozen cauliflower is the product subjected to a freezing process in appropriate equipment and complying
with the conditions laid down hereafter. This freezing operation shall be carried out in such a way that the range
of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as
complete unless and until the product temperature has reached -18 C (0 F) at the thermal centre after thermal
stabilization. The product shall be maintained at a low temperature such as will maintain the quality during
transportation, storage and distribution up to and including the time of final sale.
Handling Practice
The product shall be handled under conditions such as will maintain the quality during
transportation, storage and distribution up to and including the time of final sale. It is recommended that during
storage.
Style
Florets - segments of the head, which may have a portion of the secondary stem attached, measuring at least 12 mm across
the top in the greatest dimension. A maximum tolerance of 20 percent m/m is permitted for units in which the greatest
dimension across the floret is more than 5 mm and less than 12 mm. Small, tender modified leaves may be present or
attached to the units..
Standard Sample Size
The standard sample size shall be 500 g for detached fragments, loose leaves, and E.V.M.;
for other defects 25 units
Definition of Visual Defects
(1) Discoloration - grey, brown, green or similar discoloration confined essentially to the flower surface of
the unit and which materially detracts from the appearance of the product. Branches or stems with a bluish or
greenish tinge are not be considered as discolored.
Light - the discoloration disappears almost entirely upon cooking. Dark
- the discoloration does not disappear upon cooking.
(2) Blemished - A unit affected by pathological or insect injury, and which may extend into thecauliflower.
Minor - the appearance of the unit is only slightly affected.
Major - the appearance of the unit is materially affected.
Serious - the appearance of the unit is objectionably affected to such an extent that it would customarily be
discarded under normal culinary preparation.
(3) Mechanically damaged
Minor - A unit in which more than 50 percent of the curd has been mechanically damaged or is missing (for spit
and floret styles)
Major - A unit in which more than 25 percent of the curd has been mechanically damaged or is missing (for
whole style).
(4) Fibrous
Major - A unit which possesses tough fibres that are quite noticeable and materially affect the eating quality.
Serious - A unit which possesses tough fibres that are objectionable and of such nature that it would be
customarily discarded.
(5) Poorly trimmed - A unit which has deep-knife gouges or a ragged appearance.
(6) Leaves - coarse green leaves or parts thereof whether or not attached to the unit.
(7) Fragments - portions of the floret 5 mm or less across the greatest dimension.
(8) Not compact - A unit in which the florets are spreading, or the flowerhead has a "ricey" appearance or the
flowerhead is very soft or mushy.
(9) Loose stem - Each piece of stem exceeding 2.5 cm in length detached from a cauliflower unit.
Description
Minor Major serious Total
Standard Sample Size
500 gm
Disocolouration Light Each area 8 cm2 1
Dark Each area 4 cm2 2
Blemished
Minor Each head 1
Major Each head 2
Serious Each head 4
Mechanically damaged
the Major more than 50%of
curd damaged
2
Each unit
Fiberous
Each unit Major 2
Each unit Serious 4
Poorly trimmed Each unit 1
leaves Each 2 cm2 2
Fragments Each 3% m/m
2
portions of the floret 5 mm or less
Not Compact
Each area
2
Combined area of 12 cm 2
Loose stem Each piece
1
Each piece of stem exceeding 2.5 cm
Total allowance point 25 16 4 25
Foreign
Matter
(Paper,soft plastic,Glass fragment,Wood,Worms and larvae.,Hard plastic,Stone / Stone
fragments)
Moga Food
4
Preparation and handling information
Cook while still frozen in the same way fresh vegetables are cooked. Do not refreeze once thawed.
Always store the product at temperature below -18°C. When the product is thawed does not refreeze it.
Do not eat the product after the expire date/best before end date.
Microbiological information
Test method
E-coli: < 10 /g ISO 7521
Staphylococcus aureus:
coagulase test
< 10 /g
absent
ISO 68888
Listeria Monocytogenes absent in < 25 /g ISO 11290
Packaging
Weigh: Bulks 9 Kg
Both polybags and outer cartons have to be free from tears and other damages.
Packaging used must protect the product against contamination.