Cauliflower 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 from white to light cream; presence of florets with colour deviation of up to 10% is allowed.
Taste and smell are typical for cauliflower 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 – 2.5 g
Carbohydrates – 4.2 g
Of which sugars – 3.8 g
Fibre – 2.1 g
Energy value – 30 kcal (125.5 kJ).
Production method: IQF