The product shall be prepared from fresh sound raw materials. The products are produced by washing, cutting, blanching, freezing in accordance with current good manufacturer practice.

Sensory analysis

Color: Uniform green.

Texture: Good texture, firm but not hard

Flavor: Good flavour typical of spinach. Free from off-flavours

     Specification:

L: 1cm; max. 15% stems

Microbiological and chemical characteristics

Total count: 500 000CFU/G

Coliform: 1 000 CFU/G

E. Coli : 10 CFU/G

      S.aureus: 100CFU/G

    Tolerances

Clumps (>30g) 2 per 500g

Foreign matter nil per 5kg

Evm 2 per 500g

Yellow leaves 5 per 500g

Blemished leaves 20 per 500g

Root pieces 1 per 500g

Others

Shelf live: 24 month by –18 degrees celsius