Cap diameter
Set the size band, off-size allowance and whether open or closed-cap appearance matters.
CHINA-BASED B2B SUPPLY
IQF Frozen Whole Shiitake Graded for Cap Integrity
We supply IQF frozen whole shiitake for foodservice, prepared meals, hot pot, soups and retail packs. This page focuses on whole-cap purchasing: cap diameter, stem length, cap integrity, broken pieces, color, texture, packing and the sample-to-lot approval path.
For a useful quotation: send the form or grade, application, quantity, pack, destination, document needs and timing.
- Ingredient
- 100% whole shiitake; no other ingredient.
- Origin
- China
- Available forms
- Whole Caps · Halves
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Lead time
- 7–21 calendar days after order confirmation. Order confirmation occurs only after written approval of the specification, packaging or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Buy Whole Shiitake by Cap Grade and Intact Condition
Whole shiitake carries a presentation premium only when the receiving grade protects recognizable caps. Define cap and stem dimensions together with broken, detached and damaged-piece limits.
Stem length
Define maximum stem length, trimming direction and detached-stem tolerance.
Cap integrity
Agree limits for broken caps, cracks, detached stems, discoloration and other visible defects.
Pack handling
Align case weight, liner, pallet or floor loading and cold handling with whole-cap protection.
STANDARDS & PROGRAMS
Food Safety and Certification Support
Tell us the standard, destination and customer requirement. We provide certification and production details with the product and quotation.
YOUR QUALIFICATION FILE
Ask for the documents your team needs.
Certificates, registrations and organic documents are included with the quoted product and destination-market file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Whole Shiitake Form That Fits the Process
The primary offer is whole shiitake caps, with a current working cap reference of 20–45 mm and stem condition confirmed in the final specification. Halves remain a cap-grade option. For finished cuts, compare sliced shiitake forms by thickness, uniformity, fines and cooked performance.
Compare whole-cap forms and sizes
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Whole Caps | 20–45 mm cap diameter; stem maximum 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Halves | 20–45 mm cap diameter | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
Protect the Approved Whole-Cap Grade Across Orders
We coordinate declared identity, China supply route, cap grade and frozen-stock position for the order. Repeat programs should retain an approved whole-cap sample and written size, stem and breakage tolerances.
| Decision field | What we confirm | Why it matters |
|---|---|---|
| Whole-cap grade | Cap diameter, open or closed direction and off-size | Defines the visible presentation |
| Stem condition | Stem length, trimming and detached stems | Controls bite and usable yield |
| Integrity | Broken caps, cracks, defects, color and foreign material | Creates a realistic receiving standard |
| Supply program | Quantity, pack, destination, documents and call-offs | Supports route and handling planning |
Release Whole Shiitake on Cap Diameter and Integrity
The specification should identify declared identity, cap diameter, off-size allowance, stem length, broken caps, detached stems, cracks and defects, clumps or surface ice, color and odor, foreign material, chemistry, microbiology and agreed tests.
Available forms4
Storage−18°C or below
Shelf life24 months from production date
Declared size20–45 mm cap diameter; stem maximum 10 mm
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Colour | Characteristic colour of the declared mushroom species; maximum 5.0% by mass materially darkened or discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic whole shiitake flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound, clean and fleshy; at least 90.0% by mass within the declared maturity and form; no slimy, woody or water-soaked tissue. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 10.0% by mass broken or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.10% by mass extraneous plant or mushroom matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 38.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Species Identity | Declared species only; 0 undeclared mushroom species in each 10 kg inspection sample. Morphology is checked for every lot; ITS DNA sequencing is required for initial supply-route qualification and every disputed lot. | Lot morphology review; ITS DNA sequencing |
| Cap or Ear Size | 20–45 mm cap diameter | Caliper or graduated sieve |
| Stem Length | Stem length maximum 10 mm | Caliper |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Whole Shiitake | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls8 controls
| Control | Quality limit | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤500,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤1,000 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Staphylococcus aureus | <10 CFU/g | ISO 6888-1 / FDA BAM Chapter 12 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our master targets guide qualification and quotation. The signed specification defines your order, and the COA reports the identified production lot against the agreed test scope.
From Raw Material to a Released IQF Frozen Whole Shiitake Lot
We confirm the relevant cleaning, trimming, preparation and freezing route with the selected partner factory. Size grading, gentle handling, metal detection, packing and release checks are tied to the approved whole-cap grade.
ONE CONNECTED PROCESS
Your specification travels with the product.
Declared species identified, sorted, cleaned, trimmed, cut to the declared form, hot-water blanched for 90–180 seconds at 90–98°C, rapidly cooled, individually quick frozen, graded, metal detected, packed and stored frozen.
These equipment photos show common frozen-food processing checkpoints. The quotation includes production capacity and the quality-control plan.Explore the processing-flow library →
Plan & receive
We check product identity, crop condition and lot reference before processing. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Prepare
The team follows the agreed form, size and handling requirement. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Freeze & control
We align the freezing method and control plan with the product form, specification and order volume. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Inspect & release
We connect release checks, packing and lot records to the purchase order. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
- 01
Plan and receive
Confirm product identity, origin direction, condition and lot-identification requirements.
- 02
Prepare and form
Clean, sort and prepare the declared whole shiitake form and size.
- 03
Freeze and control
Apply the confirmed treatment, freeze the product and check separation, condition and foreign material.
- 04
Pack and release
Verify packing, lot code, label, metal-detection control and agreed release records.
Packing and Applications for Whole Shiitake
Whole caps benefit from packing and loading choices that limit compression and breakage. Foodservice and retail programs also require confirmed fill weight, film, seal, artwork, coding and case marks.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Keep the Whole Shiitake Approval Connected to the Lot
Whole-shiitake approval should connect cap diameter, stem length, intact-cap percentage, defects and cooked texture to the sample and signed specification. Packing checks should reflect the same breakage target.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Confirmed supply plan
We confirm product, origin, process, certification scope, capacity and delivery timing before quotation.
Signed specification
We connect the confirmed form, size, tolerances, packing and release criteria to the purchase order.
Sample approval
Where required, we organize a representative sample and keep the approval reference with the order.
Lot release records
We coordinate the agreed COA, inspection and laboratory records for the identified production lot.
Packing verification
We confirm pack construction, label or artwork, carton marks, coding and loading basis.
Shipment coordination
Our commercial team keeps product, document, cold-chain and shipment milestones connected.
Our commercial team keeps the approved specification, release records, packing details and shipment file aligned from order confirmation through dispatch.
From Buyer Brief to an Order-Ready File
Send the cap grade, stem and breakage limits, application, quantity, pack, destination, tests and timing. We will identify the relevant specification, sample, facility documents, lot reports and shipment records.
Build the document request your team actually needs. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your qualification request is ready to carry into the inquiry.
Share the requirement
Tell us the application, form or size, pack, quantity, destination and timing.
Supply proposal
We provide the specification, sample plan, certification scope, packing and quotation basis for review.
Approve and place the order
Your written approvals and purchase order lock the production, document and shipment plan.
COLD-CHAIN HANDOFF
We keep the released lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Shiitake form and trial guides
Sliced Shiitake Trials: Thickness, Fines and Cooked Yield
Compare sliced shiitake by the pieces your recipe can use. Define thickness and fines separately, prepare comparable samples and run the same cooking trial. A worked example shows why higher total cooked recovery can still provide fewer acceptable slices.
Read the guide →
Whole Shiitake Caps for Stuffing: Evaluating Shape and Yield
Cap diameter and pack weight do not establish stuffing value. Compare the underside profile, stem preparation and structural integrity, then follow identified caps through filling, cooking and normal transfer to count the usable finished units.
Read the guide →Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →IQF Frozen Whole Shiitake Buyer FAQ
Use these answers to prepare your product inquiry. The quotation states product availability, specification, packing and delivery timing.
What whole shiitake cap sizes can XMG supply?
A current working reference is 20–45 mm cap diameter. Final size band, off-size tolerance, stem requirement and availability are confirmed for the quoted route.
How is an intact whole cap defined?
Define the acceptable cap, permitted cracks or edge damage, stem condition and what counts as broken in the signed specification. Add a sample reference for visual consistency.
Can stem length be controlled?
Yes. State maximum stem length, trimming direction and detached-stem tolerance, together with the sampling basis.
Can I specify open or closed caps?
Share the presentation direction and acceptable variation. We will prepare what can be supported by the order and approved sample.
How is breakage managed during packing and shipment?
Set a receiving tolerance, then align case weight, liner, loading and handling with that target. The final packing and loading basis is stated before order approval.
Are sliced or diced shiitake included in this grade?
No. Whole caps, slices and dice are different commercial forms. Any alternate form must be identified and approved separately.
Which documents support whole-shiitake approval?
We coordinate the signed specification, sample record, production facility certificates, lot COA, agreed tests, pack checks and shipment records.
What should I send for a whole shiitake quote?
Send cap size, stem and breakage limits, application, quantity, pack, destination, tests, documents and timing. Include photos or a benchmark sample if appearance drives acceptance.
PRODUCT INQUIRY
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