Frucom’s product range nowadays spans over 90 products from almost every continent across the globe
How To Guides
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How do you build a frozen fruit procurement specification, including size grading, broken pieces tolerance, and traceability
A robust procurement specification for Frozen Fruit defines clear rules for size grading, broken pieces tolerance and full traceability from grower to pallet.
How do you defrost frozen purees at scale without separation, including chilled thaw planning and mixing steps
To defrost Frozen Purees at scale without separation, plan a controlled thaw in chilled conditions, keep product in sealed containers while it defrosts, and build in a deliberate mixing or re-homogenising step before use.
How do you compare IQF vegetables vs block frozen vegetables for portion control, throughput, and wastage reduction
When comparing Frozen Vegetables, IQF Vegetables usually offer tighter portion control, faster line throughput and lower wastage because pieces remain free flowing and can be dosed accurately straight from frozen.
How do you reduce fibrous texture issues when using frozen ginger in sauces and fillings, including cut selection and cook method
To reduce fibrous texture when using Frozen Ginger in sauces and fillings, start by choosing finer cuts or purees instead of coarse chunks, and ensure the specification reflects this.
How do you write a frozen onion specification for procurement, including size tolerances, colour, and intake quality checks
A robust frozen onion specification sets out clear, measurable standards for cut size, size tolerances, colour and defect levels, as well as intake quality checks at the cold store.
How do you specify chilli mash for factories, including salt level, particle size, pH targets, and heat range
For factory customers, Frucom specifies chilli mashes by starting with the end application and working back to a clear, measurable product standard.
How does Frucom manage supplier compliance for ambient chillies, including pesticide control and microbiological safety aligned with BRC expectations
Frucom manages supplier compliance for ambient chillies through a structured approval process, detailed product specifications and ongoing checks that mirror BRC expectations for safety and legality.
How does Frucom support traceability for frozen chillies, from global sourcing to pallet labelling in Grimsby cold stores
Frucom maintains full traceability for frozen chillies by linking every pallet in Grimsby cold stores back to approved growers, fields and production batches.
How do you choose frozen garlic format for production, including chopped, minced, and puree for mixing and filling performance
Choosing the right format of Frozen Garlic starts with how it needs to behave on your line. For smooth sauces and pumpable fillings, finer minced or puree formats usually give cleaner mixing and more reliable depositing.
How do you specify IQF ginger for buyers, including cut size, fibre expectations, and flavour strength requirements
To specify IQF Ginger for buyers, define a clear cut size and tolerance that suits the process, set expectations for how much fibre is acceptable in the finished product, and agree flavour strength requirements that can be checked through solids, volatile profile or practical usage rates.
How do you cook IQF fruit from frozen for consistent compotes and sauces, including colour retention and yield planning
To cook IQF Fruit from frozen for consistent compotes and sauces, start with a defined fruit-to-sugar-to-liquid ratio, add the IQF Fruit directly from frozen into a pre-warmed base, and control heat so fruit softens without breaking down too fast.
How do you choose IQF herbs vs dried herbs for manufacturing, including flavour release and process compatibility
Choosing between IQF Herbs and dried herbs for manufacturing starts with how the product needs to taste, look and run on line.