Broccoli florets with a stalk of no more than 5 cm in length, evenly cut, without sprouted leaves, florets are not damaged by agricultural pests and diseases. Florets are blanched, calibrated (possible calibres include 10-20 mm, 20-40 mm, 40-60 mm; deviation of up to 10% in size is allowed ) and glazed.
Colour is green with a purple tinge; presence of florets with white or light green spots in places where florets adjoin is allowed. Taste and smell are typical for broccoli after heat treatment, without foreign flavours and odours.
Consistency in the thawed state is quite dense but not firm, typical for blanched vegetables.
Nutritional and energy value per 100 g of product:
Proteins – 0.4 g
Carbohydrates – 6.6 g
Of which sugars – 1.7 g
Fibre – 2.6 g
Energy value – 34 kcal (142.3 kJ).
Production method: IQF
Storage conditions and shelf life: 24 months at a temperature not exceeding minus 18°С and relative humidity not more than 95%.