ISCON BALAJI FOODS PVT. LTD.

Document name: Fritatoes Shoestring French Fries Specification

Document no: RD-02/7AA/FR Page 1 of 4
Issue No./Date 01/01-01-2022 Rev. No./Date: 01/01-07-2023

Sr No. Product Name Pack size Date Issued Current Status

1. Fritatoes Shoestring 6 x 2.0kg = 12.0 kg 01.01.2022 Active

2. French Fries 12 x 1.0kg = 12.0 kg 01.01.2022 Active

Product Description:

1. Product Name Fritatoes Shoestring French Fries

Grading, washing, peeling, washing, cutting, sliver & nubbin
2. Process Steps removal, blanching, drying, par-frying, pre-cooling, freezing,
packing, metal detector, storage.
3. Botanical Name NA
4. Other Name NA
5. Composition/ Ingredients Potato (95%), Edible Vegetable Oil (Palmolein Oil) (5%)
6. Variety of potato used Santana, Innovator, Frysona
No allergen contained in product but produced in a plant
7. Allergen Information
containing Milk, Wheat & Soya-based products
8. Source or origin of raw
India
material
9. Product Characteristics As per product Specification Sheet.
Primary -LDPE (4) Poly bag
10. Packaging
Secondary- 3 ply carton boxes
11. Storage Condition Store at or Below-18˚C or -0.4˚F
Distribution in refrigerated van with temperature -18˚C or -
12. Distribution Method
0.4˚F or Below.
24 months from Date of Manufacture, When Store at or
13. Shelf Life / Use-by
Below-18˚C or -0.4˚F
As per FSSAI, regulation of importing country, allergen
14. Labelling Requirements
warning
Final Consumption after cooking only as per customer
15. Intended Use use and preparation
‘Do not THAW the Product’
1. Deep fry the product at 180˚C for 3 Minutes.
2. Bake the product at 220˚C for 15-17 Minutes
16. Preparation
3. Air fry the product at 180˚C for 15-17 Minutes
Note- Do not Thaw the product
In India & outside India.
17. Where it is to be sold
In food service pack for hotels, restaurants & catering
18. Sensitive Consumer Allergen Sensitive and allergen sufferer
19. Regulatory Requirements Weight & Measures act and FSSAI

PREPARED BY: FSTL APPROVED BY: Head QA-QC Head

SIGNATURE: SIGNATURE:
 ISCON BALAJI FOODS PVT. LTD.
Document name: Fritatoes Shoestring French Fries Specification
Document no: RD-02/7AA/FR Page 2 of 4
Issue No./Date 01/01-01-2022 Rev. No./Date: 01/01-07-2023

Physical Specifications:
Parameter Definition Objective Lower Limit Upper Limit
No Grey or
Frozen Bright; Light yellow NA NA
Black shades
Appearance
Uniform Golden Yellow No Grey or
Fried NA NA
colour Black shades
7mm
Cut size Dimensions of fries NA NA
Shoestring
Length of fries
>75mm (3”) 25% 20% NA
50-75mm (2”-3”) 44% 40% NA
Size (Sample Size-2.5 Kg) 25-50mm (1”-2”) 25% NA 30%
<25mm (1”) 3% NA 5%
Slivers {1/3 of the cut size
3% NA 5%
(2mm)}
Any dark or light spot on
Defects (Sample Size-2.5 Kg)
fries
Dark Greater than13mm or 1/2”
Critical 0 NA 3 Pieces
Light Greater than 25mm or 1”
Dark 5-13mm or 3/16”-1/2”
Major 0 NA 10 Pieces
Light 13-25mm or 1/2”-1”
Dark Less than 5mm or 3/16”
Minor 0 NA 49 Pieces
Light Less than 13mm or 1/2”
Sugar Ends (Sample size Dark brown or dark yellow
0 NA 5 Pieces
680gm) ends
Colour variation (Sample size Little dark to golden or
0 NA 20 Pieces
680gm) brown colour

Chemical Specifications:
Parameter Definition Objective Lower Limit Upper Limit
For frozen product (-18°C or Below)
Dry matter Solid content in frozen fries 29% 28% 30%
Oil Content Oil uptake after par frying 5% NA 6%
TPM Total Polar Material 15% NA 25%
After final frying (180°C for 3 minutes)
Holding Time (without Maintain crispiness after final
4 Minutes 3 Minutes NA
heat lamp) frying
Should be Mealy, non-oily,
Internal texture 80% 70% NA
cooked, filly
Should be Crispy, Dry & Firm
External Texture 100% 70% NA
No Limp formation or hard

PREPARED BY: FSTL APPROVED BY: Head QA-QC Head

SIGNATURE: SIGNATURE:
 ISCON BALAJI FOODS PVT. LTD.
Document name: Fritatoes Shoestring French Fries Specification
Document no: RD-02/7AA/FR Page 3 of 4
Issue No./Date 01/01-01-2022 Rev. No./Date: 01/01-07-2023

Microbial Specifications:
Parameters Limits
Total Plate Count NMT 40000 cfu/g
Yeast & Mold NMT 100 cfu/g
Coliform Absent
E. coli Absent
S. aureus Absent in 25 gm/ml
Salmonella Absent in 25 gm/ml
B. cereus Absent in 25 gm/ml
L. monocytogenes Absent in 25 gm/ml

Packaging Specifications:
Net Weight Dimensions Thickness
Primary Packing 2.0Kg 730 x 450 55 microns
1.0Kg 550 x 365 55 microns

2.0kg x 6bags 380 x 305 x 270 3 ply

Secondary Packing
1.0kg x 12bags 395 x 300 x 270 3 ply

Nutrition Value:
Parameter Per 100g %DA*
Calories (kcal) 135 7%
Total Fat (g) 3.2 5%
Saturated Fat (g) 1.4 7%
Trans Fat (g) 0 -
Cholesterol (mg) 0 -
Sodium (mg) 26.7 1%
Total Carbohydrates (g) 23.3 18%
Dietary Fiber (g) 2.6 7%
Total Sugars (g) <0.4 -
Added Sugars (g) 0 0%
Protein (g) 4.5 7%
*The % Daily Amounts (DA) of an average adult (2000 kcal) as per RDA

PREPARED BY: FSTL APPROVED BY: Head QA-QC Head

SIGNATURE: SIGNATURE:
 ISCON BALAJI FOODS PVT. LTD.
Document name: Fritatoes Shoestring French Fries Specification
Document no: RD-02/7AA/FR Page 4 of 4
Issue No./Date 01/01-01-2022 Rev. No./Date: 01/01-07-2023

Product Picture:

Frozen Fried

Packed Product Picture:

PREPARED BY: FSTL APPROVED BY: Head QA-QC Head

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