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