IQF Diced Apple Price

IQF Diced Apple Product Specifications

Diced apple pieces shown as a frozen fruit ingredient.

Estimate IQF Diced Apple Price on the Same Basis

A frozen apple quotation is easiest to compare when it describes the delivered product rather than only a price-per-kilogram figure. Preparation, cut size, inner pack, carton count, order scale and shipment destination all affect how the offer fits a buyer's production and distribution plan. A 500 g case configuration is not equivalent to a 10 kg processing case when inner material, handling and label requirements differ. A small dice also distributes differently in a filling than a larger cube. Recording those details beside the net product weight gives purchasing a like-for-like comparison.

For this product, the defined process is peeled and blanched diced apple. Buyers can then compare the standard dice dimensions and carton patterns shown above. This gives bakery ingredient buyers and food distributors a practical cost basis: production receives a defined piece size, while procurement compares price against the same usable weight and handling format. The commercial quotation should reflect the selected item, shipment basis and destination rather than a general fruit-market average.

Minimum order is one 20' reefer container; several frozen products may be mixed in the container. This lets importers build a shipment around the required apple cartons while considering other frozen items for the remaining load plan. The quotation should reflect the intended product mix, case count and destination rather than an isolated unit-price figure.

Keep Preparation in the Product Specification

Peeling removes the skin from the apple pieces, and blanching is a preparation step before freezing. Both steps are part of this product identity. Buyers sourcing diced apple for pie filling, bakery mixes, dairy inclusions or fruit preparation can use that clear process description to distinguish this offer from unpeeled or unblanched alternatives. The preparation affects how the ingredient enters a recipe and how the finished label is built; it should remain consistent from sample review to order specification and carton identification.

Blanching is commonly selected to address enzyme activity and color behavior before freezing. This page does not assign an additive formula or a numerical color limit to the product. Ingredient declarations and label text follow the written product specification. During a trial, production and QA teams can check thawed appearance and texture in the intended bake, cooked filling or blend. That application test is more relevant than a generic claim about every apple recipe.

The frozen form also changes plant handling. Diced fruit can be weighed and distributed through a recipe without fresh-apple peeling and cutting at the processor. Bakery and food-preparation lines can use the supplied pieces within their established thawing or cooking process. Frozen storage remains essential between receipt and use, so the convenience of a pre-cut ingredient should be evaluated together with freezer capacity and production scheduling.

Select a Dice Size for the Recipe

Piece dimension changes the bite, coverage and distribution of apple through a finished product. A smaller dice can spread through a filling or dairy base more evenly, while a larger dice leaves a more visible fruit piece. For pastry or pie production, the desired piece should remain easy to portion and pair with the recipe's cooking cycle. For toppings, the cut is part of the product's appearance. For smoothies or fruit blends, the selected size affects how the fruit enters mixing and downstream handling.

Commercial options include 10 × 10 mm, 12 × 12 mm and 15 × 15 mm dice. These are market-standard options XMSD can offer; they are not a claim that every size is stocked in every lot. Select one dimension for sample approval and retain it as the comparison basis for repeat orders. A product team can review representative pieces, breakage and size distribution against its process need without treating one supplier's dimensions as a universal industry tolerance.

Different applications may require different cut programs. A fruit-preparation producer that pumps or stirs the ingredient through a line may value a smaller piece than a foodservice bakery displaying apple chunks in a pastry. If more than one application is served, the buyer can compare two cut options as separate product specifications. That makes later trial results useful: the preferred cut is linked to a particular filling, topping or blend rather than being selected solely by its appearance in a sample bag.

Match Carton Packing to the Order Channel

The apple product's carton formats are 20 × 500 g, 10 × 1 kg, and 6 × 2.5 lb. Smaller inner packs can be useful for foodservice handling and retail packing, while the 2.5 lb case configuration may suit an operator issuing larger kitchen portions. The outer carton remains the unit used for receiving, freezer location and distribution, so the carton label and net-weight statement should be easy to match to the purchase order.

These carton choices can support retail, foodservice and processing channels with different inner-pack weights. A carton program should account for the receiving unit, freezer location and portion size used after opening. If a distributor supplies both kitchens and retail packers, two case formats can be considered as separate channel offers rather than forcing both groups into a single inner weight.

Private-label or foodservice programs also need an agreed printed label and case mark. Buyers commonly align artwork, language, product name, net weight, storage statement and destination-market declarations before a commercial run. Pack options can be arranged around the sales channel, while the written specification remains clear about the apple preparation and cut so a label or carton does not describe a different form.

Plan Order Scale Before Comparing Unit Cost

The one-container minimum allows several frozen products to share the reefer, which can consolidate an importer's purchasing needs. The shipment plan accounts for apple case quantity, companion frozen products, destination and receiving requirements. Final allocation depends on the selected cartons and container load plan.

For a meaningful cost comparison, align the apple specification, inner pack, case count, container mix and destination. If offers use different carton weights or product combinations, unit price alone will not describe the same landed supply arrangement. Matching the quotation to receiving capacity helps purchasing evaluate the full reefer load against freezer space and sales cycle.

The product origin and October raw-material season help the buyer align identity and seasonal planning with a frozen-fruit portfolio. Frozen inventory supports use beyond the fresh harvest period when available; shipment timing remains tied to the confirmed inventory and order program.

Maintain the Cold Chain After Receipt

Keep the diced apples frozen at -18°C or below during storage and transport. The XMSD frozen diced apple page states a shelf life of 24 months at that temperature. This gives importers and distributors an inventory-planning basis when the product remains under the specified frozen condition. Temperature control should continue through container unloading, warehouse put-away and onward delivery, especially when a shipment will be divided among multiple receiving locations.

At receipt, record carton identity and lot details, then move the product into frozen storage promptly. Production teams can issue the inner bag needed for a batch while retaining unopened cartons in the freezer. That handling approach supports stock rotation and limits repeated exposure of the bulk carton during ingredient withdrawal. The stated shelf life works together with cold-chain management; buyers should keep lot records and apply their normal frozen-inventory rotation rules.

Review Dice Appearance in the Finished Recipe

Before scaling an order, ingredient buyers can review the thawed pieces and a trial recipe against the same product brief. The relevant checks depend on the use: visible size distribution for a topping, even dispersion in a bakery filling, texture after cooking, and color through the planned preparation. Set the acceptance standard around the finished recipe and case format. A product photo helps identify the general form, while a production sample provides the evidence for process fit.

For a fair comparison, keep the target preparation, dice dimension, inner pack and test recipe consistent. Observe whether the apple pieces remain recognizable or soften to the texture needed in the finished product. A filling cooked for pastry may need a different result than a chilled fruit cup or dairy topping. These practical checks give purchasing, QA and production teams a shared basis for the supplier decision without adding unsupported limits to the commercial specification.

Company Documentation and Import Support

Food import programs often require commercial documents, product specifications and certificate information to match a destination's rules. XMSD describes company certificate and compliance support on its certification and compliance page. This resource helps build an import-document checklist; it does not mean every listed certificate or report applies automatically to every apple order. Product, processing facility, lot and destination scope belong in the actual document review.

For a purchasing file, keep the confirmed product name, preparation, dice size, case packing, order basis and destination market together. A clear commercial specification helps the importer compare the quotation with the sample, label and receiving record. XMSD also maintains a general IQF diced apple supply page with further information for buyers reviewing the frozen-apple range.

IQF Diced Apple Price FAQs

What preparation is used?

The product is IQF frozen diced apple, peeled and blanched before freezing. That preparation is part of the product identity for quotation and sample comparison.

Which dice sizes are available?

Market-standard sizes include 10 mm, 12 mm and 15 mm. The selected dimension can be kept as a common basis for sample and quotation comparison.

How is the order scale structured?

The stated minimum is one 20' reefer container, and several frozen products may be mixed in that container.

What storage condition supports the shelf life?

Keep the product frozen at -18°C or below. The stated 24-month shelf life applies when it is maintained at that temperature.