Frozen Chopped Strawberries
Description
Technical Parameters
IQF Dice · Irregular Chunks · Bulk · OEM
Frozen Chopped Strawberries with Defined Cut, Fruit Solids and Batch COA
We supply IQF frozen chopped strawberries for dairy processors, bakeries, fruit-preparation manufacturers, beverage plants, frozen dessert factories, foodservice distributors, importers, repackers and private-label frozen fruit brands. Our core formats are 10×10×10, 12×12×12 and 15×15×15 mm strawberry dice, with 15–25 mm and 25–35 mm irregular chunks available as separate commercial products.
A chopped strawberry order is controlled by more than a cut name. We write cut geometry, size conformity, fines, Brix, pH, acidity, color, defects, thaw loss, packing and lot documents into one purchase specification. The corresponding COA then reports actual results for the shipped production batch instead of copying the specification limits into the result column.
Actual frozen strawberry dice showing the cut faces, red exterior and individually frozen condition assessed during product approval.
Four Commercial Programs Behind the Product Name
We organize frozen chopped strawberry supply around the downstream process. A dairy plant needs pump clearance and even piece distribution. A bakery needs visible red fruit after mixing and heating. A jam or fruit-preparation factory compares Brix, acidity and screened yield. A retail brand needs attractive pieces, accurate net weight, destination-compliant artwork and stable frozen handling. The specification, sample trial and packing plan therefore change with the application.
Industrial Dice
Defined 10, 12 or 15 mm geometry, controlled fines and dosing consistency for dairy, fillings, beverages and frozen desserts.
Natural Chunks
Irregular 15–25 or 25–35 mm pieces for visible fruit, bakery inclusions, foodservice and fruit preparations.
Processing Pieces
Bits and crumbles priced by usable yield for jam, puree, sauce and blended formulations rather than presented as calibrated dice.
Retail / Private Label
Selected pieces in 300 g to 1 kg bags with artwork, barcode, coding, carton and pallet details approved before production.
Buyer Risks and the Controls We Put Into the Order
| Risk point | Commercial failure | Control and buyer evidence |
|---|---|---|
| Cut definition | Irregular pieces are sold as dice, causing inconsistent dosing and visual distribution. | We separate precision dice, natural chunks, slices, halves and bits and state how each form is measured. |
| Fines and breakage | Small fragments disappear into yogurt or batter and reduce visible fruit yield. | We define a minimum dimension or screen, sample weight and maximum fines percentage. |
| Brix without acidity | Two lots with the same Brix can taste and process differently. | Brix, pH and titratable acidity remain separate specification and COA fields. |
| Thaw loss | Excess liquid changes formulation solids, color and usable yield. | We can run a defined 500 g, 4°C, 12-hour thaw test and report drained fruit and separated liquid. |
| Microbiological use | An ingredient intended for a validated heat step is incorrectly treated as ready-to-eat. | We record intended use, destination requirements and the contracted microbial or viral test schedule. |
| Cold-chain damage | Thaw-refreeze produces clumps, frost, crushed dice, leaking color and stained cartons. | We keep storage and reefer handling at −18°C or colder and connect carton codes to loading records. |
Cut Forms and Measurement Rules
A strawberry does not naturally produce perfect cubes. The approved specification therefore combines nominal dimensions with a practical tolerance and a percentage-in-range target. Our starting rule for 10, 12 or 15 mm dice is ±2 mm with at least 90% conforming pieces for Grade A and at least 95% for Premium A+. Cut faces exposing pale internal fruit are normal; unripe exterior tissue is counted separately.
| Form | Available basis | Inspection and application |
|---|---|---|
| Precision dice | 10×10×10, 12×12×12, 15×15×15 mm; 20 mm by program | Three dimensions, ±2 mm starting tolerance; dairy, bakery, dessert, beverage. |
| Irregular chunks | 15–25 or 25–35 mm longest dimension | Range, undersize and oversize by weight; visible fruit and foodservice. |
| Slices | 10 or 12 mm nominal thickness | Thickness, intact profile and breakage; topping and layered desserts. |
| Halves | Lengthwise halves from suitable whole fruit | Recognizable shape, color and defect count; retail and decoration. |
| Bits / crumbles | Named screen or uncalibrated processing grade | Screened yield; fillings, jam, puree, sauce and blended products. |
Actual form comparison with rulers: whole, halves, slices, dice, bits and puree remain separate quotation products.
Complete Commercial Specification
The table below is a quotation baseline for unsweetened IQF strawberry dice. It defines the purchase target; it is not a claim that every parameter has the same actual result. The signed specification states method and frequency, and the batch COA records measured values for the corresponding lot.
| Field | Quotation baseline | Buyer decision |
|---|---|---|
| Product name | IQF Frozen Strawberry Dice / Frozen Chopped Strawberries | Dice or irregular chunk wording follows the approved geometry. |
| Ingredient | 100% strawberry; no added sugar, color or preservative in the standard unsweetened product | Any sweetened or formulated program uses a separate formula and label. |
| Varieties | American No. 13, Sweet Charlie, Honey or crop-appropriate equivalent | Selected by color, fruit structure, solids and crop availability. |
| Dice size | 10, 12 or 15 mm cube; ±2 mm starting tolerance | Nominal size and conformity percentage must both appear in the order. |
| Size conformity | Grade A ≥90%; Premium A+ ≥95% | Weight or piece-count basis is stated in the inspection plan. |
| Brix | 7–11°Bx; 7.5°Bx minimum program available | Crop and lot value is reported separately when tested. |
| pH | 3.1–3.5 | Important for dairy, beverage and fruit-preparation formulation. |
| Titratable acidity | 0.6–1.2% as citric acid | Used with Brix and pH, not replaced by either value. |
| Appearance | Red to deep red exterior; natural pale cut face; free-flowing; reasonably uniform | Color reference and defect definitions are agreed with the sample. |
| Flavor and odor | Characteristic ripe strawberry; no abnormal or foreign odor | Sensory review after controlled thaw when applicable. |
| Processing | Sorted, washed, hulled, cut, individually quick frozen, inspected and packed | Intended use and any validated heat step are declared separately. |
| Bulk packing | 1×10 kg/ctn, 4×2.5 kg/ctn or 10×1 kg/ctn | Bag strength, seal and carton plan follow the channel. |
| Retail packing | 300 g, 400 g, 500 g, 750 g or 1 kg | OEM artwork and legal text require approval before print. |
| Shelf life / storage | 24 months at −18°C or colder | Unopened original pack under continuous frozen storage. |
| Supply | Frozen stock program available year-round, subject to crop and inventory | Shipment month and repeat-order volume belong in the forecast. |
Smaller chopped pieces are visibly different from calibrated dice. We quote them as bits or processing grade with their own screen and yield basis.
Grade and Defect Limits
The working physical sample is 500 g unless the contract names another mass. "Absent" means not observed in that inspected sample under the agreed plan; it is not an unlimited guarantee outside the sampling basis. Natural pale cut surfaces are not counted as unripe fruit.
| Parameter | Grade A | Premium A+ |
|---|---|---|
| Size conformity | ≥90% | ≥95% |
| Fines / disintegrated pieces | ≤10% | ≤5% |
| Partially uncoloured pieces | ≤5% | ≤3% |
| Blemished / damaged fruit | ≤5% | ≤3% |
| Stalk parts >3 mm | ≤3 per 500 g | ≤1 per 500 g |
| Calyx / harmless vegetable material | ≤3 cm²/500 g | ≤1.5 cm²/500 g |
| Non-separable clumps | ≤10% | ≤5% |
| Loose ice | ≤2% | ≤1% |
| Mould, decay, insects, hazardous foreign material | Absent | Absent |
Processing Flow for Chopped Strawberry Programs
- Raw-fruit intake: we inspect maturity, red color, firmness, mold, decay, mechanical damage and crop identity.
- Hulling and sorting: calyces, stalks, unripe fruit, damaged fruit and foreign material are removed before cutting.
- Washing and draining: the fruit passes through the assigned washing plan and is drained to reduce carryover water and loose ice.
- Cutting: the selected dice, chunk, slice or bit program is produced, then off-size material is separated under the approved rule.
- Individual quick freezing: pieces are frozen and separated to protect free-flowing handling and reduce compact clumps.
- Final inspection: size, fines, color, defects, clumps, loose ice and foreign-material controls are reviewed.
- Packing: net weight, inner seal, date code, carton marks and case condition are checked.
- Frozen release: lot identity, COA and shipment documents connect the finished product to storage and reefer loading.
Actual strawberries in a stainless-steel washing stage before draining, cutting or quick freezing.
The strawberry-specific flow shows raw fruit, hulling, detection, washing, draining, freezing, sorting, weighing, sealing and frozen storage. A chopped order adds its approved cutting and size-grading step.
General frozen-fruit inspection equipment used to illustrate detection control. It is not presented as a strawberry-only machine or a batch test result.
Inspection, Release and Application Tests
Physical inspection begins while the sample remains frozen. We record lot, carton, sample mass and product temperature, then separate in-range dice, oversize pieces, fines, clumps and loose ice. Color defects, damaged fruit, stalks and calyx material are classified under non-overlapping definitions. This prevents one observation from being counted twice.
A controlled thaw reveals risks hidden by the frozen appearance. A practical project method uses a covered 500 g sample held at 4°C for 12 hours. We weigh separated liquid and drained fruit, observe shape damage and note color release. A drip-loss target such as ≤10% applies only with this stated method; a different time, temperature or draining procedure produces a different value.
For deviation handling, retain unopened pack photos, inner and outer lot codes, receiving temperature, frozen-storage record, affected quantity and a representative sample where permitted. These records connect the observation to the shipped lot and help distinguish a product deviation from thawing or local handling damage.
Microbiological, Chemical and COA Controls
The following schedule is an export-oriented starting point. Intended use and destination law control the final panel. Frozen strawberries can be sold for further processing with a validated kill step or under a ready-to-eat program; those uses do not share one automatic risk plan. The COA separates every contractual limit from the Actual Result measured for that production lot.
| COA / report field | Reference limit | Lot-file treatment |
|---|---|---|
| Aerobic Plate Count | <50,000 CFU/g | Batch actual result and agreed method |
| Coliforms | <100 CFU/g | Batch actual result |
| E. coli | <3 CFU/g by MPN reference | Actual result or below reporting limit |
| Yeast | <10,000 CFU/g | Batch actual result |
| Mold | <10,000 CFU/g | Batch actual result |
| Salmonella | Absent in 25 g | Detected / Not detected |
| Listeria monocytogenes | Absent in 25 g for the agreed release program | Method and product-use category stated with the result |
| Lead, EU-oriented target | Pb ≤0.10 mg/kg wet weight | Actual laboratory result at contracted frequency |
| Cadmium, EU-oriented target | Cd ≤0.030 mg/kg wet weight | Actual laboratory result at contracted frequency |
| Pesticide residues | Destination-market MRL panel | Named analyte scope, laboratory and crop/lot frequency |
| Norovirus / Hepatitis A | Not detected under the contracted PCR program | Added for relevant ready-to-eat and destination requirements |
| Brix / pH / acidity | 7–11°Bx / 3.1–3.5 / 0.6–1.2% | Separate batch actual values when included |
EU Regulation 2073/2005 uses Salmonella absence in 25 g for ready-to-eat pre-cut fruit and vegetables. Customer standards can be tighter than the general regulatory criterion, so the signed order schedule remains the release basis.
Application Trials Before a Volume Order
We match the trial to the buyer's real process and create a repeatable approval method linking cut, solids, color and yield to the finished application.
Dairy & Yogurt
We check pump and nozzle clearance, dosing distribution, piece suspension, serum color, pH shift and appearance after the nominated hold. Ten or 12 mm dice suit smaller openings better than large chunks.
Bakery & Fillings
We record frozen addition rate, mix time, batter temperature, red-bleed halo, wet pockets, retained piece size and visible distribution in the cut finished product.
Jam & Fruit Preparation
Incoming Brix, pH, acidity, thawed yield, screened waste and final soluble solids are compared under one agreed process profile. Processing grade is assessed by usable yield.
Beverage & Bubble Tea
Dice or bits are selected by straw, pump and mixing clearances. We review sediment, piece suspension, color and solids after the buyer's defined blend and hold.
Ice Cream & Frozen Dessert
The program considers piece size after mixing, hardness at serving temperature, seed perception, color bleed and fruit distribution at the declared inclusion rate.
Retail & Fruit Blends
Visual grade, free-flowing condition, pack weight, bag frost, seal strength and mix ratio matter. Each fruit retains its own size and defect requirement in a blend specification.
Packaging, OEM and Commercial Terms
We set packing around freezer handling, dosing and retail presentation. Foodservice and industrial programs prioritize reliable seals, strong cartons and convenient inner weights. Private-label projects add artwork, legal text and printed-material scheduling.
| Standard bulk | 1×10 kg/ctn, 4×2.5 kg/ctn or 10×1 kg/ctn; food-grade PE inner bag and export carton. |
|---|---|
| Retail / OEM | 300 g, 400 g, 500 g, 750 g or 1 kg pouch; logo, language, barcode, ingredient, nutrition panel, storage, date code and importer details reviewed before print. |
| MOQ | 10 MT for standard bulk; 15 MT starting basis for a new private-label program; compatible mixed container 3–5 MT per SKU. |
| Container | Approximately 10–12 MT/20RF or 23–25 MT/40RH; adjusted for pallet, carton and legal payload. |
| Lead time | Normally 10–15 days for standard packing; 15–20 days for a ready-artwork OEM program after material approval. Custom testing and printed film can extend the schedule. |
| Port / terms | Qingdao, Xiamen or another named China port according to the assigned plant; FOB, CFR or CIF quoted with destination and freight validity. |
General frozen-fruit pallet packing showing sealed cartons, labels and stretch wrap. The image is not described as a specific strawberry-dice lot.
Artwork and pack approval
Before printing, we review pouch dimensions, material structure, artwork version, color reference, barcode, legal product name, ingredient declaration, allergen statement, nutrition layout, net weight, country of origin, storage wording, preparation statement, date-code area and importer information.
Before loading, we review inner-bag seal, master-carton strength, gross and net weights, carton marks, pallet pattern and container payload. These details are included in the approved packing specification rather than left to the loading day.
Documents, Certification Scope and Traceability
We organize technical and shipment files for import clearance, buyer QA review and repeat-order comparison. Certification applies only when the assigned site, product scope and validity cover the order. HACCP, BRCGS, ISO, Kosher, Halal or organic documentation is therefore matched to the actual production program rather than presented as a universal strawberry claim.
Technical approval
Signed specification, approved sample description, formula/ingredient statement, allergen statement, nutrition data, packing specification and OEM artwork approval.
Batch quality file
COA, microbiological report, Brix/pH/acidity results, pesticide-residue and heavy-metal reports by agreed frequency, physical inspection and traceability record.
Shipment file
Commercial invoice, packing list, bill of lading, Certificate of Origin, health or phytosanitary document where applicable, seal and loading information.
The finished carton code links to the raw-fruit intake, crop/field or supplier lot, processing date, cut program, inspection record, COA, packing, frozen storage and shipment. Repeat lots can then be compared against one approved specification version.
Frozen Storage and Reefer Loading
We store frozen strawberry products at −18°C or colder and keep released cartons separated by lot. Before loading, we review carton count and marks, pack condition, container cleanliness, odor, visible damage, set point, shipment instructions and seal information. Product exposure outside frozen control is minimized during staging and loading.
The 23–25 MT reference for a 40RH applies to a suitable floor-loaded 10 kg carton program. Pallets, retail packs, carton dimensions and route payload rules can reduce the net load. The confirmed packing and loading calculation appears in the quotation.
At receipt, inspect container seal, cartons, product temperature and signs of thaw-refreeze before transfer to frozen storage. Frost, consolidated clumps, soft pieces, leaking red liquid or wet cartons require photos, temperature records and lot-code retention for claim review.
General frozen-fruit loading evidence showing palletized cartons inside a container; it supports the loading process and is not claimed as a specific strawberry-dice shipment.
Why Build the Program with GreenLand-food
We connect one cut definition to raw-fruit maturity, physical acceptance, application trial, packing, batch results and reefer shipment. This gives purchasing, production and QA teams the same basis for sample approval, lot release and repeat orders.
Send your current ingredient specification, application method or benchmark sample. We can return a quotation basis that identifies the main dice or chunk form, grade, analytical schedule, packing and shipment plan without hiding lower-value bits inside a calibrated product description.
Frozen Chopped Strawberries FAQ
Chopped strawberries can include irregular natural pieces. Dice are machine-cut pieces such as 10×10×10 or 15×15×15 mm with a dimensional tolerance and in-range requirement.
2. Which dice and chunk sizes are available?Dice include 10, 12 and 15 mm, with 20 mm available by program. Irregular chunks include 15–25 and 25–35 mm; halves, 10/12 mm slices and bits are quoted separately.
3. How much product must conform to the stated dice size?Our starting tolerance is ±2 mm. Grade A targets at least 90% conformity and Premium A+ targets at least 95%, using the weight or piece-count basis stated in the contract.
4. What are the Brix, pH and acidity specifications?The working range is 7–11°Bx, pH 3.1–3.5 and titratable acidity 0.6–1.2% as citric acid. Corresponding lot values appear as Actual Results when the fields are included in the COA.
5. Are the standard frozen strawberry dice sweetened?No. The standard unsweetened product contains 100% strawberry with no added sugar, color or preservative. Formulated or sweetened products require a separate approved formula and label.
6. Which defects are inspected?We inspect size conformity, fines, unripe color, blemishes, stalks, calyx material, clumps, loose ice, mold, decay, insects and foreign material under defined sample rules.
7. Can you measure thaw and drip loss?Yes. A project method can hold a covered 500 g sample at 4°C for 12 hours and report separated liquid, drained fruit, damaged pieces and color release. A ≤10% target is valid only with the stated method.
8. Which size fits yogurt, beverage or bakery production?Ten or 12 mm dice suit smaller pumps, straws and portion systems. Fifteen mm dice and 15–25 mm chunks provide more visible fruit when the mixing and depositing equipment can handle them.
9. Are frozen chopped strawberries ready to eat?The intended use must be written into the product program. Products for further processing and products placed into a ready-to-eat channel require different hazard review, label wording and test schedules.
10. Which packing formats are available?Bulk options include 1×10 kg, 4×2.5 kg and 10×1 kg cartons. Retail options include 300 g, 400 g, 500 g, 750 g and 1 kg bags with approved private-label artwork.
11. What are the MOQ and mixed-container terms?The standard bulk MOQ is 10 MT. A new private-label program normally starts from 15 MT, while compatible mixed containers generally begin at 3–5 MT per SKU.
12. What is the shelf life?Shelf life is 24 months from production in unopened original packing under continuous storage at −18°C or colder. Repeated thawing and refreezing are excluded.
13. Which documents can accompany the shipment?We provide the specification, batch COA, invoice and packing list. Test reports, traceability, certificate copies and destination clearance documents follow the agreed order file.
14. What should the RFQ include?Send form, size, grade, Brix/pH/acidity, application, defect limits, pack, quantity, destination port, intended use, document list, private-label needs and shipment month.
Send a Complete Frozen Chopped Strawberries RFQ
Include the product form; nominal size and tolerance; Grade A or Premium A+; Brix, pH and acidity; fines, color, defect and drip-loss limits; intended use and process step; inner bag and carton; quantity; destination port; trade term; COA and test schedule; certificate and import-document needs; OEM artwork; pallet or floor-load plan; mixed-container request; and target shipment date.
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