Page: 1/3 Issue date: Date of standard: Code: 10 SP 000

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1 Page: 1/3 Issue date: Description 1.1 Spiced curry crinkle cut chips with skin are made of crinkle cut pommes chips with skin, coated with a curry coating. Thereafter the product is pre-cooked in fat, quick frozen and packed in bags. This product is suitable for preparation in frying pan, oven/grill and deep fat frying. 1.2 The potatoes are specially selected and approved by CKA (Central checking point on potatoes). 1.3 Fat: vegetable oil, suitable for human consumption according to the Dutch food and drugs act. 1.4 Ingredients: Potatoes, vegetable oil, modified potato starch, rice flour, dextrin, glucose, salt, herbs and spices, vegetables (garlic, onion, parsley), maltodextrine, leavening agent (E450, E500), thickening agent (E415), sugar, yeast extract, natural flavor. 2. Control tests per lot (standards per kg compound sample) 2.1 Dimensions Cut size : ± 7 mm (± 1 mm) 2.2 Defects Total blemishes : max. 45 points Minor blemish (3-6 mm) : max. 1 point Major blemish (6-12 mm) : max. 2 points Gross blemish (>12 mm) : max. 3 points 2.3 Burnt pieces : Average per lot: max. 0.2 pieces. Per individual bag: max. 2 pieces. 2.4 Cut-/form deviations (in weight) : max. 3 % 2.5 Product characteristics Texture : Slightly crisp crust with a uniform smooth inside of cooked potatoes. Odour : A pleasant odour, typical for deep-fried potatoes with a spiced curry coating Taste : Mild curry with a potato taste Colour frozen : Yellow Colour fried : Golden yellow

2 Page: 2/3 Issue date: Chemical composition frozen product Moisture content : per individual sample: max. 63 % average per lot : 60 % (± 2 %) Fat content : average per lot: 7.0 % (± 1 %) FFA : max. 1.5 % 2.7 Microbiological standards (per gram) Total Viable Count 30 Celsius: max. 500,000/g Enterobacteriaceae: max. 1,000/g Staphylococces coagulase pos.: negative 3. Preservation Delivery temperature Storage conditions : max. -18 C : max. -18 C 4. Coding 4.1 On bag: lot code and best before date. 4.2 On box: brand, lot code, best before date, weight/quantity and product name. 4.3 If necessary according to agreement AVIKO - client. 5. Nutritional values (per 100 g frozen product) Energy Protein Carbohydrates Fat : 820 kj (195 kcal) : 2 g : 30.5 g : 7 g 6. Sampling In case of arbitration a lot is judged by taking a lot sample, per packaging. Normally, max. one lot sample is taken per two pallets. One lot consists of several pallets of at least 2 different shift dates. The lot samples are being mixed to one compilation sample. From this compilation sample a sample of 1 kg. is taken to judge the quality.

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4 Page: 4/3 Issue date: Weight specification According the directives from the EEC 80/232, 15th January Remarks This specification is based on the moving average, with the help of methods of analysis from AVIKO laboratories. 9. Advised cooking instructions Keep frozen until use. Once thawed, do not refreeze again and use within 24 hours. Deep fat frying Preheat frying oil to 180 C. Fry small quantities at a time for about 2-3 minutes until golden brown and crispy. Frying pan Heat some oil or butter. Put the spiced curry crinkle cut chips with skin in the frying pan as soon as the butter is melted. Bake the spiced curry crinkle cut chips with skin for about minutes at average temperature until golden brown and crispy. Turn regularly. Oven/grill Preheat oven at 220 C during 10 minutes (electric oven level 7, gas oven level 5, and grill at highest level). Spread the preferred quantity spiced curry crinkle cut chips with skin equally on the baking tray. Place the tray in the middle of the oven or at the lowest tray in the grill. Bake spiced curry crinkle cut chips with skin for about minutes. Meanwhile turn them until golden brown and crispy. Preparation time will be shorter in a turbo-heating.

5 Page: 5/3 Issue date: Ing. Th.W.M. Idink Head Quality Control dept.