IQF Frozen Whole Blackberries – Size & Black/Red Color Grades
Description
Technical Parameters
Whole IQF Blackberry Supply for Retail, Bakery, Dairy and Foodservice
IQF Frozen Whole Blackberries – Size & Black/Red Color Grades
GreenLand supplies IQF frozen whole blackberries for importers, distributors, frozen-fruit brands, bakery manufacturers, dairy processors, foodservice buyers and private-label programs.
Whole-fruit programs can be discussed by berry size, mature black-to-red color ratio, whole-berry condition, broken-fruit tolerance, soft fruit, juice leakage, clumping, packing and batch documentation. Common size options include 10-20 mm, 15-25 mm and uncalibrated fruit.
Black/red color grades such as 90/10, 80/20 and 70/30 can be reviewed according to crop condition and final application. The quotation and approved specification should define the inspection basis and acceptable tolerance before production.
Whole frozen blackberry sample for reviewing mature color, berry integrity, visible breakage and IQF condition.
Blackberry Size & Black/Red Color Grade Options
Whole-blackberry buyers should specify both physical size and maturity/color expectations. A size specification alone does not control immature red fruit, while a color grade alone does not define berry diameter or whole-fruit condition.
| Option | Commercial Positioning | Typical Application |
|---|---|---|
| Black / Red 90/10 | Higher mature-black visual grade | Retail packs, visible bakery use, premium dessert and foodservice presentation |
| Black / Red 80/20 | Balanced appearance and processing value | Foodservice, dairy topping, smoothies, frozen berry mixes and bakery programs |
| Black / Red 70/30 | Processing-focused commercial grade | Jam, sauce, puree and industrial processing where visual black-fruit ratio is less critical |
| 15-25 mm | Larger calibrated whole-fruit option | Retail bags, desserts, bakery decoration and visible foodservice applications |
| 10-20 mm | Smaller calibrated option | Yogurt, dairy topping, smoothies, fruit mixes and foodservice programs |
| Uncalibrated | Mixed commercial size | Jam, sauce, puree and industrial fruit processing |
Specification note: 90/10, 80/20 and 70/30 should not be treated as universal industry grades. The purchase specification should define what qualifies as black or red fruit, the inspection sample and how the ratio is calculated.
IQF Whole Blackberry Product Photos
Whole-berry sample for checking mature black color, visible red fruit and frozen condition.
Berry integrity, breakage, surface ice and color distribution should be reviewed on the approved sample.
Bulk product review helps compare whole-fruit rate, color distribution and clumping across a larger sample.
Commercial Specification for IQF Frozen Whole Blackberries
This table is a commercial RFQ baseline. Final parameters must be confirmed according to crop, supplying facility, approved sample, destination market and signed order specification.
| Product Name | IQF Frozen Whole Blackberries |
|---|---|
| Ingredient | 100% blackberry for the standard unsweetened product |
| Product Form | Whole IQF berries; puree and seedless processed products use separate specifications |
| Origin | China, subject to confirmed sourcing area and quotation |
| Size Options | 10-20 mm, 15-25 mm or uncalibrated, subject to crop and order confirmation |
| Color | Natural dark purple to black mature blackberry color with controlled red-fruit allowance |
| Black / Red Ratio | 90/10, 80/20, 70/30 or order-specific target, subject to agreed inspection basis |
| Flavor & Odor | Typical blackberry flavor and odor; free from abnormal odor |
| Brix | Confirmed according to variety, maturity, crop and buyer requirement when specified |
| pH / Acidity | Confirmed by batch when required for the buyer's application |
| Whole Berry Rate | Defined according to selected grade and signed specification |
| Broken / Soft Fruit | Tolerance agreed according to retail, foodservice or processing application |
| Stem / Leaf / Cap | Controlled through sorting, removal and finished-product inspection |
| IQF Condition | Individually frozen with clumping and loose surface ice controlled according to specification |
| Foreign Material | Controlled through raw-material sorting, cleaning, visual inspection and applicable detection procedures |
| Processing | Receiving, maturity and color sorting, cleaning, drainage, IQF freezing, frozen sorting, detection, packing and frozen storage |
| Bulk Packing | 10 kg/carton is a common bulk option; other formats subject to order confirmation |
| Foodservice Packing | 2.5 kg, 5 kg or other formats according to confirmed program |
| Retail Packing | 300 g, 400 g, 500 g, 1 kg or agreed private-label pack |
| MOQ | Approximately 10 MT reference quantity; mixed loading subject to availability and loading plan |
| Storage | Keep frozen at -18°C or below |
| Shelf Life | 24 months under continuous frozen storage, subject to final specification |
| Documents | Specification, batch COA, packing and agreed laboratory / export documentation |
How to Select Whole Blackberry Size & Color Grade
| Buyer Application | Suggested Starting Point | Main Control Points |
|---|---|---|
| Retail Frozen Fruit Bag | 15-25 mm, higher mature-black ratio such as 90/10 | Whole berry, mature color, clumping, net weight and pack presentation |
| Bakery Decoration | 15-25 mm with stronger whole-fruit integrity | Size, whole-fruit rate, color and thaw/bake performance |
| Yogurt / Dairy Topping | 10-20 mm or 15-25 mm | Berry size, juice leakage, color and broken tolerance |
| Foodservice / Smoothie | 10-20 mm or commercial mixed grade | Portioning, color, clumping and cost |
| Jam / Sauce / Puree | Uncalibrated or processing-focused color grade | Brix, acidity, maturity, defects and processing yield |
Quality Control for Whole IQF Blackberries
Mature dark berries and red or immature fruit are reviewed against the approved lot standard and agreed color ratio.
Whole-fruit condition and broken-fruit tolerance are controlled through gentle handling, sorting, freezing and packing.
Raw-material maturity, drainage, freezing and frozen handling influence juice release and soft-fruit condition.
Frozen separation is reviewed because temperature fluctuation and excess moisture can increase clumping and surface ice.
Plant material is reduced through raw-material sorting, removal and finished-product inspection.
Cleaning, visual sorting and applicable detection controls are used according to the factory's validated program.
IQF Whole Blackberry Processing Flow
Review raw material maturity, color, odor and visible condition.
Separate immature, abnormal and defective fruit according to grade.
Remove leaves, stems, caps and visible field impurities.
Clean under the producing facility's sanitation program while limiting berry damage.
Remove excess surface water before freezing.
Freeze rapidly to support individual frozen-fruit separation.
Review color, whole fruit, broken fruit, soft berries, ice and visible defects.
Apply validated detection checks and confirm weight, sealing, labels and lot code.
Store finished product at -18°C or below before shipment.
Bulk, Foodservice & Private-Label Packing
Packing should match the whole-fruit grade and distribution channel. Retail-grade whole berries require stronger control of handling, inner packaging and carton condition because excessive pressure and temperature fluctuation can increase berry breakage and juice leakage.
1 x 10 kg carton is a common industrial format for distributors and processors.
2.5 kg, 5 kg or other foodservice formats can be reviewed according to the program.
300 g, 400 g, 500 g and 1 kg formats can be reviewed according to MOQ and destination.
Artwork, barcode, label language, carton mark and destination rules are confirmed before production.
Mixed loading can be reviewed with compatible frozen products according to quantity and stock.
Maintain -18°C or below throughout storage and frozen shipment.
Batch COA, Traceability & Export Documents
The final document package is matched to the selected factory, grade, destination and buyer specification rather than treated as a generic certificate list.
Product & QA Documents
- Signed product specification
- Batch COA when required
- Size / color-ratio confirmation where agreed
- Brix / pH / acidity when included in the order
- Physical and defect inspection records where required
- Batch and carton identification
Shipment Support
- Packing list and commercial invoice
- Certificate of origin
- Health and destination documents where applicable
- Agreed microbiological / residue reports
- Loading photographs when required
- Third-party inspection support by agreement
Certificate scope: HACCP, BRCGS, Kosher, Halal, IFS or other certifications should be confirmed against the actual producing facility, product scope and order before quotation.
Frozen Berry Processing Video
This video provides general frozen-fruit processing context. Specific blackberry lot photos, inspection records and loading evidence can be supplied according to the order.
More Whole Blackberry Samples
Why Source Whole IQF Blackberries through GreenLand
We distinguish calibrated 10-20 mm, 15-25 mm and uncalibrated commercial options.
Black/red targets such as 90/10 and 80/20 can be discussed according to crop and application.
Handling, freezing, sorting and cold-chain controls are reviewed to reduce breakage and leakage.
Retail, bakery, dairy, foodservice and processing programs can use different grades rather than one generic specification.
Specification, COA and agreed testing can be connected to the supplied commercial lot.
FAQ – IQF Frozen Whole Blackberries
Can you supply 10-20 mm and 15-25 mm whole blackberries?
Yes. These are common commercial size options, while uncalibrated fruit can also be discussed. Final availability depends on crop and approved order specification.
What does black/red 90/10 mean?
It is a commercial color-grade target describing the agreed balance of mature dark fruit and permitted red fruit. The contract should define the inspection and calculation method.
Can you supply black/red 80/20 or 70/30?
These grades can be reviewed according to crop condition and application. Processing programs generally have more flexible visual requirements than retail programs.
How do you control broken berries and juice leakage?
Raw-material maturity, handling, drainage, IQF freezing, frozen sorting, packing and cold-chain conditions all affect breakage and juice leakage.
Which grade is suitable for retail packing?
Retail programs normally place greater emphasis on mature-black appearance, whole-fruit integrity, calibrated size and low clumping. The exact grade should be approved by sample.
Are whole frozen blackberries seedless?
No. Whole blackberries naturally contain seeds. Seedless puree or other seed-reduced forms require separate processing and specification.
What is the normal bulk packing?
A 10 kg carton is a common format. Foodservice and retail formats can be reviewed according to program requirements.
Can you provide COA and inspection documents?
Product specification, batch COA and agreed quality or laboratory reports can be supplied according to the purchase contract and destination requirements.
Request an IQF Whole Blackberry Size & Color Specification
Please send your required size, black/red color ratio, whole-berry requirement, broken-fruit tolerance, packing, quantity, destination and document list.
We will review current crop and stock availability, match the suitable grade and packing plan, and confirm the sample, document scope and quotation before order.
Hot Tags: IQF frozen whole blackberries, frozen whole blackberry supplier, 90/10 frozen blackberries, 80/20 frozen blackberries, 15-25mm blackberries, 10-20mm blackberries, bulk frozen whole blackberries, IQF blackberry color grade, frozen blackberry retail grade, freezing black berries, freezing blackberries for jam, frozen seedless blackberries, frozen blackberry
Technical specification · reference schedule
IQF Frozen Whole Blackberries
We review the selected form, grade, process and packing against the technical schedule below. Published and TDS values are specification references for order review. External benchmarks apply only within their stated scope. Acceptance is governed by the signed SKU specification; the identified lot COA reports actual measured results.
01 / Physical & Sensory
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Related form options | Whole IQF berries; puree and seedless processed products use separate specificationsPublished reference | The selected form shown above governs this schedule. Other published forms require their own cut, process and acceptance specification. |
| Origin | China, subject to confirmed sourcing area and quotationPublished reference | Reconcile source declaration, intake lot and shipment documents. |
| Size Options | 10-20 mm, 15-25 mm or uncalibrated, subject to crop and order confirmationPublished reference | Measure a defined frozen sample with caliper or size gauge; report distribution and tolerance. |
| Color | Natural dark purple to black mature blackberry color with controlled red-fruit allowancePublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Flavor & Odor | Typical blackberry flavor and odor; free from abnormal odorPublished reference | Compare with the approved sensory reference using the stated frozen/thawed/prepared condition. |
| Size-grade inspection | Use the selected diameter, length, piece mass or count-per-weight grade; state the proportion permitted outside the range. | Measure the named anatomical dimension; count and weigh the same representative sample. |
02 / Physicochemical & Residue Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Brix | Confirmed according to variety, maturity, crop and buyer requirement when specifiedPublished reference | Measure representative prepared sample with a temperature-compensated refractometer. |
| pH / Acidity | Confirmed by batch when required for the buyer's applicationPublished reference | Use calibrated pH meter or titration on the stated sample preparation. |
| Thaw yield / drip loss | For a drip-sensitive grade, define thawing conditions, draining apparatus and duration before setting a numerical target. | Record initial sample mass and drained liquid mass; drip loss (%) = 100 × drained liquid mass / initial sample mass. |
| Pesticide residue schedule | Named active ingredients and commodity-specific limits are selected for the destination market. EU source | Link farm spray history, laboratory LOQ and batch result to the destination MRL. EU database is one market reference; apply the actual destination rule. |
| Lead, cadmium and other contaminants | Apply the limit for the exact commodity and processed form in the destination market. EU source | State analyte, preparation basis, method, LOQ and lot result. Do not transfer a fresh-commodity limit to a processed form without the required assessment. |
03 / Microbiological Criteria
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Hygiene-indicator panel | Select aerobic count and relevant Enterobacteriaceae, coliform or E. coli indicators for the declared process and intended use. Codex | Report each quantitative result in CFU/g, method/reporting limit, sample plan and lot identity. |
| Pathogen acceptance programme | Define Salmonella and Listeria criteria when applicable to the destination, ready-to-eat status and buyer programme. Codex | State analytical portion, sample-unit plan, method and detected/not-detected reporting; identify the treatment and release basis. |
| Yeast & mould enumeration | Select separate yeast and mould criteria for the ordered grade and process; assess storage stability with the applicable product data. Codex | Report yeast and mould separately in CFU/g using validated matrix-specific methods. |
| Enteric-virus risk programme | For a direct-consumption berry programme, assess hepatitis A and norovirus controls and any buyer-required verification. FDA | Use an appropriate validated method and sampling plan; support testing with farm, worker and water hygiene controls. FDA prevention guidance is a risk-control reference; it does not assign a universal numerical batch limit. |
| Acceptance schedule | Select the test panel and limits by intended use (ready-to-eat or further processing), product form and destination. EU source | State organism, analytical method, sample mass and n/c plan; report actual lot results. A universal APC, coliform, Salmonella or Listeria limit is not assigned to every frozen product. |
04 / Freezing & Cold Chain
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Frozen storage and transport | ≤−18 °CTDS reference | Product core check and logger record. Selected form and grade must match this TDS reference. Applies to: Frozen Blackberry frozen formats. |
| Storage | Keep frozen at -18°C or belowPublished reference | Confirm method, representative sample and acceptance basis in the signed specification. |
| Separation & loose-ice assessment | Keep inherent moisture, loose ice and permanently frozen clusters as separate inspection categories. | Weigh separated loose ice and welded clusters against initial sample mass; distinguish natural paired pieces or blocks. |
| Product thermal centre | −18°C or colder after freezing and thermal stabilization; maintain the agreed frozen distribution condition.External reference Codex | Probe the thickest representative pack and retain storage/transport temperature records. Codex quick-frozen reference; selected product form and route must be frozen. |
| Frozen condition at dispatch | Hard frozen, correctly sealed and coded, without thaw/refreeze evidence or excessive loose ice. Codex | Check pack integrity, free-flow or block condition as declared, carton condition and loading temperature. |
05 / Pack Size & Shelf Life
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Bulk Packing | 10 kg/carton is a common bulk option; other formats subject to order confirmationPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Retail Packing | 300 g, 400 g, 500 g, 1 kg or agreed private-label packPublished reference | Check approved pack drawing, calibrated scale and production records. |
| Shelf Life | 24 months under continuous frozen storage, subject to final specificationPublished reference | Verify unopened-pack validation, declared storage condition and production/best-before coding. |
| Declared net contents | Verify each selected pack format against the artwork and applicable quantity-control rule. Codex | Calibrated checkweigher or scale; defined sample and tare. |
| Shelf-life basis | The labelled period applies only to its validated pack and continuous stated storage condition. Codex | Review stability study or approved shelf-life file and production-date code. |
06 / Process Controls
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Processing | Receiving, maturity and color sorting, cleaning, drainage, IQF freezing, frozen sorting, detection, packing and frozen storagePublished reference | Check the approved product flow, line settings and identified production record; validate numerical critical limits within the site HACCP plan. |
| Raw-material preparation checks | Whole berries naturally contain seeds; declare a separately refined puree when seed removal is ordered. | Verify the selected product flow and the relevant trimming, sorting and pretreatment record. |
| Declared route | Receiving, maturity and color sorting, cleaning, drainage, IQF freezing, frozen sorting, detection, packing and frozen storage | Verify approved process flow, line record and finished-product identity. Page-described route; numerical set-points require the approved line SOP. |
| CCP designation | Use the site-approved HACCP plan to identify true CCPs and their validated critical limits. Codex | Check hazard analysis, monitoring, deviation and corrective-action records. A quality-control step is not automatically a CCP. |
07 / Ingredients, Additives & Allergens
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Ingredient | 100% blackberry for the standard unsweetened productPublished reference | Verify approved formula, supplier declarations and line-specific allergen assessment. |
| Added glaze / coating declaration | Declare any intentionally added water glaze, syrup, oil or coating and the measurement basis; loose ice is assessed separately. | Verify formula/addition records; agree a deglazing or coating test and net-content basis where applicable. |
| Additive use | Declare any colour-protection agent, acidulant or other additive by ingredient and maximum permitted use for the target market. NHC standard | Check approved formula, actual addition record and market-specific additive category. GB 2760-2024 applies to China; export rules are checked separately. |
| Allergen and cross-contact assessment | Declare inherent allergens and assess shared-line cross-contact from the actual facility schedule. FDA | Review line matrix, cleaning validation and buyer label approval. Do not claim a shared-line allergen or allergen-free status without facility evidence. |
08 / Defects & Foreign Matter
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Broken / Soft Fruit | Tolerance agreed according to retail, foodservice or processing applicationPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Foreign Material | Controlled through raw-material sorting, cleaning, visual inspection and applicable detection proceduresPublished reference | Inspect a defined representative sample; record count or mass basis and disposition. |
| Intrinsic defect classification | Red or immature fruit, stalk/leaves, mould, leaking soft fruit and excessive crumble. | Record each defect class separately by count or mass; state sample size, denominator and combined-limit rules. |
| Hazardous foreign matter | No foreign matter detected in the defined inspection sample; reject and investigate any finding.External reference Codex | Define visual-inspection sample size and detector challenge in the signed quality schedule. "None detected" is a sampling statement, not an absolute guarantee of zero particles. |
09 / Packaging Materials & Label
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Food-contact pack | Specify inner-contact material and obtain the applicable food-contact compliance declaration. NHC standard | Review film structure, supplier DoC, migration evidence and actual intended conditions. GB 4806 series is China-specific; EU export also checks Regulations 1935/2004 and 10/2011. |
| Carton and seal integrity | Define carton stacking strength, bag seal and puncture resistance for the confirmed net weight and pallet plan. EU source | Inspect pack drawing, compression/seal test and shipment configuration. |
| Label verification | Match product name, ingredient/allergen statement, net weight, lot/date, shelf life and storage instruction to the destination artwork. Codex | Approve artwork against the signed specification and destination rules. |
10 / Detection & Traceability
| Parameter | Specification / reference | Verification & order basis |
|---|---|---|
| Foreign-body detector | Validate Fe, non-Fe and stainless-steel challenge pieces for the actual product, aperture, pack and line; record the proven sensitivity. Codex | Challenge at defined start, changeover, interval and end points; retain rejection records. Do not copy generic detector sizes into a plant capability claim. |
| Lot traceability | Link input source lot, processing run, packaging code, test records, frozen storage and shipment to one finished lot. Codex | Trace one sample lot forward and backward in a recorded mock recall. Recall speed is stated only when the site has a validated target and record. |
