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Chef’s Excellence PF Steak ZB
PS# : 8913
LEGAL NAME
PREFRIED AND DEEPFROZEN POTATO PRODUCT
INGREDIENT LIST
Potatoes, sunflower oil.
TECHNICAL AIDS
Dextrose, Stabilizer: disodium diphosphate.
CUTSIZE
9x9 mm ± 1mm
ALLERGENS
ABSENT
According to EU directive 2000/13/EC amended by directive 2003/89/EC, 2006/142, 2007/68.
GMO
ABSENT
According EU legislation 1829/2003 and 1830/2003.
IONISATION
ABSENT
Parameter
Target
Unit
Dry matter*
Min. 30
%
Colour (Agtron)*
80-100 (deepfrozen)
50-60 (prepared)
Defects*
- Major1
Max. 2
pieces/kg
- Medium²
Max. 4
- Minor³
Max. 15
Length*
Min. 20
%
- L > 70mm
Min. 75
%
- L > 50mm
Max. 5
Pieces/kg
- L < 30mm
Slivers*
Max. 1
% ( on weight)
FFA
Max. 1.5
% on fat
* Physico-chemical characteristics can be modified in function of the seasonal variations in potato crop
Organism
Maximum value
Unit
Total Plate count
100
/g
Total coliforms
1000
/g
Escherichia coli
10
/g
Listeria monocytogenes
100
/g
Salmonella
Absent
/25g
Staphylococcus aureus
100
/g
Yeast and fungi
1000
/g
Nutrient
Per 100g as sold
Energy ( kJ/kcal)
542/129
Fat (g)
3.5
Of which saturates (g)
0.4
Carbohydrate (g)
20.9
Of which sugars (g)
0.2
Fibre (g)
2.3
Protein (g)
2.3
Salt (g)
0.12
STORAGE TIME
Ice making compartment -6°C
1 week
Frozen food compartment ( **) -
1 month
12°C
Food Freezer ( ***/ ****) -18°C or colder
Until Best Before date
DO NOT REFREEZE ONCE DEFROSTED
Type
Fryer
Temperature
175°C
Time
Approx. 3-5 min or until they are golden and crispy
