Frozen Waxberry for Whole-Fruit and Ingredient Supply

Frozen Waxberry for Whole-Fruit and Ingredient Supply

XMSD supplies frozen waxberry, also known as bayberry or yangmei, for whole-fruit and fruit-ingredient programs. The offer is IQF frozen fruit from Fujian, with bulk packing of 10 kg per carton. Smaller arrangements use twenty 500 g bags or ten 1 kg bags in a carton.

Commercial Specification

Product and Supply Views

Whole waxberries with visible frost

Frozen waxberries and a cut-open fruit interior

Plan Ingredient Recovery from the Whole Fruit

This whole-fruit format includes the natural fruit structure rather than a prepared pulp input. For a sauce, preserve or beverage ingredient, the buyer's trial needs to include the step that separates usable flesh from the central stone. Begin with the actual supplied fruit and record the amount taken into that route.

Measure the recovered ingredient and examine it before it enters the finished recipe. The nominal carton weight describes purchased fruit, not a guaranteed amount of finished pulp. A whole-fruit receiving operation and an ingredient-processing line therefore need different working records. Keep the accepted preparation route with the product order so a repeat shipment is assessed through the same process.

Assess Surface and Fruit Integrity for Visible Uses

Waxberries have a textured red-to-dark-red surface that is visible in the product views. Where the fruit remains recognizable in a commercial preparation, assess the appearance across a representative sample. Look at whole pieces, damaged fruit and the condition after the intended transfer steps, rather than judging only a display bowl.

Inspect the fruit again after the operation's normal handling route. That distinguishes damage present at receipt from breakage created during weighing or transfer. Keep the accepted product appearance alongside the application record so future lots can be compared on the same basis. A fruit colour photograph does not replace a representative physical sample.

Evaluate Sweet-Tart Flavour in the Actual Recipe

The fruit's sweet-tart character is relevant to preserves, sauces and beverage preparations. Evaluate it at the intended inclusion quantity with the rest of the recipe, including any later cooking or mixing stage. Taste the finished preparation after the planned heating and service interval.

Keep the fruit quantity and preparation method stable between trials. Record the finished taste and texture with the ingredient recovered from the whole fruit. If the operation changes the fruit proportion or other recipe components, evaluate that new finished result separately. This links the accepted waxberry lot to the product the buyer actually plans to make.

Select Bag Issue and Retain Frozen Rotation

The bulk carton and both smaller-bag arrangements each provide ten kilograms of nominal product. The difference is the amount opened at one time and the number of units handled. Half-kilogram bags allow smaller releases, while one-kilogram bags reduce the number of inner units for the same carton quantity.

Retain the batch and expiry connection when bags are issued from a master carton. Store the fruit at the stated frozen temperature and rotate stock using its dated identification. The stated delivery timing begins after deposit receipt; keep that supply milestone separate from transport to the receiving warehouse. Use the chosen packing in the application trial so stock release matches the later order.

XMSD Waxberry Product Video

Frequently Asked Questions

What other names are used for waxberry?

Waxberry is also called bayberry or yangmei.

Is this a prepared pulp offer?

The supplied presentation is whole frozen fruit. Ingredient recovery takes place in the buyer's preparation route.

Do the smaller bag arrangements change carton quantity?

No. Twenty half-kilogram bags or ten one-kilogram bags each total ten kilograms of nominal product.

What shelf life and storage are stated?

The stated shelf life is two years at minus eighteen degrees Celsius.

What crop season and minimum order are stated?

The stated crop season is April to June and the minimum order is ten tons.

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