IQF fried potato chips spec

A. PRODUCT

 

French fries         Cut 9x9mm           prefried and frozen
B. SPECIFICATIONS

 

1°) Processing

 

The French fries are produced from yellow flesh potato tubers

 

The potatoes are washed, steam-peeled and cut into chips of 9x9 mm (9/16”). The chips undergo a blanching process for several minutes at a temperature of 70°C to 85°C and a cooling process to ensure they retain their natural colour and their organoleptic stability during the conservation period.

 

After a drying process, the French fries are prefried in non hydrogenated vegetable oil for approximately 1 minute at 160°C and then defatted by using water.

 

The French fries are deepfrozen in a tunnel at - 30°C for 15 minutes. After a final inspection (passage through an electronic sorter), they are then automatically packed and stored at a temperature of –20°C.

 

The computer controlled production lines work non-stop, fully automatically, from peeling to palletisation.

 

(*) Except between main crop seasons or in the event of circumstances beyond our control.

 

 

2°) Quality control

 

a) Raw material : Upon arrival at the factory, the potatoes undergo control such as variety, percentage of dry matter, reducing sugars, etc... Good quality raw material is the basis of each production.

 

b) During the production process :

 

- Bacteriological control :

During and after production, our laboratory carries out all the necessary bacteriological tests in order to guarantee the best quality.

 

- Physico-chemical control :

At different stages of production (after peeling, after cutting and after deep-freezing), the chips with defects are eliminated automatically by electronic sorters.

Each packaging line is equipped with a metal detector.

The fat content and percentage of dry matter of the product are controlled during the whole production process and on the end product. The quality of the oil is also controlled during production.

The quantity of physical defects and coloration faults, and the length of the chips are also monitored.

 

- Organoleptic control :

Different tests are carried out in order to control appearance, colour, taste and texture of the end product. After the final cooking, the French fries are crispy and have a uniform colour.

 

 

C. INGREDIENTS

 

Potatoes, vegetable oil.

 

 

D. COOKING INSTRUCTIONS

 

Household preparation

Cook from frozen

 

In the fryer :

Fry small quantities of the frozen potato sticks in hot oil at 175°C/350°F for 3-4 minutes. Drain and serve.

 

Should you require to fry larger quantities we recommend you to defrost the quantity required at room temperature for approximately 2 hours. This will have the affect of reducing the temperature fall in the oil when the product is placed in the fryer and accordingly cooking time should be reduced to 2/3 minutes.

 

Professional preparation

Cook from frozen

 

In the fryer :

Fry the French fries in hot oil at 175°C/350°F for 3-4 minutes. Drain and serve.

 

 

E. STORAGE

 

1°) Transport - storage

 

Always at a temperature of - 18°C.

 

2°) Storage(in accordance with the instructions on the packaging):

 

In refrigerator : 2 days.

In star-marked frozen food compartment of a refrigerator * (- 6°C): 1 week;

or in a freezer *** (- 18°C): several months, without going past the best before date.

 

Do not refreeze once thawed.

 

3°) Expiry date

 

We recommend that the product is consumed within 24 months after production date.

 

 

F. CODING PRODUCTION DATE - EXPIRY DATE

 

1°) Production date(lot n°) : e.g. L21020123

 

Composed of 8 digits. From left to right :

Number 2 indicating the production year e.g. 2 for 2002.

Number 102 : production day

Number 01 : packing machine

Number 23 : packing hour.

 

2°) Expiry date :

 

24 months after production date indicated by the month and the year, e.g. 03.2002.

 

 

G. ANALYTICAL SPECIFICATIONS

 

French fries (SL)  -  prefried and frozen Cut 9x9 mm
CHEMICAL ANALYSES   Dry matter   Fat content   Free fatty acids	_ x : 29 %, min. 27 % _ x : 2 %, max. 3,5 %   max. 1,5 %
NUTRITIONAL VALUE PER 100 GR OF FROZEN PRODUCT   kcal kJ Protein Carbohydrate Total fat	128,5 kcal 543 kJ 2,5 g 23,5 g 2,- g
LENGTH OF THE FRENCH FRIES Indicative values   < 2,5 cm        Maximum > 5 cm           Minimum	% in number   4 50
MICROBIOLOGICAL ANALYSES                                                              m*             M* Total plate count            :                                 10 000/g         100 000/g Yeasts                   :                                      200/g               2 000/g Moulds                  :                                      200/g               2 000/g Coliforms              :                                      100/g               1 000/g Staphylococcus aureus   :                                                       100/g
VISUAL QUALITY   Major blemishes: Dark surface (diameter > 5 mm) Light surface (diameter > 10 mm)   Minor blemishes: Dark surface (diameter between 3 and 5 mm) Light surface (diameter between 5 and 10 mm)   Burnt pieces	Maximum 6 pieces per kg       Maximum 12 % in weight       Maximum 0,5 % in weight
COLOUR   Colour of the deepfrozen product = U.S.D.A. ²00²- ²0² Colour of the prepared product = U.S.D.A. ²0²- ²1²