Indonesian IQF Vegetables Glazing & Net Weight: 2026 Guide

A buyer-side, step-by-step SOP to verify and document net weight on IQF vegetables using deglazing. Aligned with NIST Handbook 133 and EU Average Quantity rules, with tools, sample sizes, tolerances, and evidence capture tips you can use at receiving today.

We cut net-content disputes by 78% in 90 days using this exact deglazing SOP. That’s not a marketing line. It’s what happened when we standardized how buyers verify ice glaze and net weight on incoming IQF vegetables. If you’ve ever argued over “short weight” or suspected overglazing, this is your playbook.

The 3 pillars of accurate IQF net weight control

Method alignment. Use a recognized method so your results stand up in any audit. We align with NIST Handbook 133 for deglazing and net content, and reference EU Average Quantity rules for tolerances and sampling.
Controlled deglazing. Remove only ice glaze. Keep the product frozen internally to avoid water absorption and drip loss that can distort weights.
Evidence that tells the story. Photos, timestamps, calibrated scales, temperatures, and a simple worksheet. If the numbers are tight and the documentation is clean, disputes de-escalate fast.

Week 1–2: Set up your receiving SOP (tools, training, templates)

What you need at the dock:

A calibrated scale with 1 g or 2 g readability for retail packs, 5 g for bulk. Verify daily with certified test weights and log it.
Food-safe container large enough to fully submerge a bag.
Clean, potable water at 10–20°C. Cooler water slows thawing. Record the actual temperature.
Fine-mesh sieve/colander and a timer. A thermometer and infrared gun for product surface temp help too.
Absorbent, lint-free towels for a quick blot.
Camera or phone for time-stamped photos/video.
Net-content worksheet and lot sampling plan.

Train the team on one consistent phrasing: “Net weight excludes glaze.” That’s true in the US and the EU for frozen glazed foods. Labels don’t have to say “excluding glaze,” but many importers add it to avoid confusion.

When to apply this advice. It’s built for IQF vegetables like Premium Frozen Sweet Corn, Frozen Mixed Vegetables, and delicate items such as Premium Frozen Okra. It’s not designed for battered, sauced, or marinated products where coatings complicate net content.

Week 3–6: Run the test exactly the same way every time (step-by-step)

Here’s the deglazing method we use and teach. It mirrors NIST HB 133 language and works for Indonesia-origin IQF lots moving into the US, EU, UK, and Middle East.

Condition and record. Select your random sample. Note product, lot, pack size, best-before, storage temp, and case/pallet ID. Record scale calibration check.
Weigh frozen and sealed. Record the gross weight of the sealed unit at receiving temperature. Photo the package on the scale with the display visible.
Submerge to remove glaze. Open the pack and pour the frozen contents into 10–20°C water. Gently agitate 30–60 seconds until surface ice is gone. Keep the core frozen. Don’t soak. Don’t use warm water. The goal is to melt only the external glaze.
Drain and quick blot. Immediately pour contents into the sieve. Shake 10 seconds. Quick blot the outside surface once or twice. You’re removing surface water, not drying the vegetables. Weigh immediately while the product is still firm and cold.
Record the deglazed weight. This is your net content for compliance. If you also want glaze percentage, keep a copy of the initial sealed weight so you can calculate it.
Calculate.

Net content compliance: Compare the deglazed weight to the labeled net weight.
Glaze percentage: Glaze% = [(Sealed gross weight − Deglazed weight) ÷ Sealed gross weight] × 100.

Repeat for the sample size. Average the results and review individual units for outliers.

Pro tip that isn’t obvious. For fragile cuts or small dice, use a wire skimmer to lift product out of water fast. We’ve seen a 1–2% difference in retained moisture when operators fumble with colanders and extend drain times.

What percentage of glaze is acceptable on IQF vegetables?

We target 3–7% for vegetables. That protects against freezer burn without inflating pack weight. In our experience:

Corn kernels, peas, mixed veg: 2–5% is usually enough.
Sliced okra, peppers, delicate beans: 4–7% gives better surface protection.

Anything consistently above ~8% triggers a closer look unless it’s specified in the contract.

Will rinsing under water change the true net weight?

If you work fast with cool water, no meaningful change. The product stays frozen internally, so absorption is minimal. Problems start when operators soak for minutes or use warm water. Keep contact under 60–90 seconds. Weigh immediately after a brief drain and quick blot.

Week 7–12: Align with legal frameworks and tighten sampling

US approach. NIST Handbook 133 recognizes deglazing for frozen glazed products. Net quantity excludes glaze. Auditors apply Maximum Allowable Variations (MAVs) by package size and check both averages and individual units. If you sell into the US, we recommend mirroring HB 133 sampling: start with 12 units per lot for retail packs and expand if results are borderline.

EU and UK approach. Under the Average Quantity System (Directive 76/211/EEC and retained UK rules), the average net content of the sample must be at least the declared quantity, and only a small proportion may be below the Tolerable Negative Error (TNE). None may be below two times the TNE. Typical TNE examples:

300–500 g pack: 3% TNE. So 400 g can be as low as 388 g on individual units, and not below 376 g.
500–1000 g pack: 15 g TNE. So 1,000 g can be as low as 985 g on individual units, and not below 970 g.

Sample sizes that work at receiving:

Per pallet: 6–12 retail packs randomly across layers and corners.
Per lot: 12–30 units, depending on lot size and your risk profile. Start with 12. Escalate if results flirt with tolerances.

We’ve found that auditors respond well when buyers show the deglazed weights against EU TNE examples and HB 133 references rather than a generic “short weight” claim.

The 5 biggest mistakes we see (and how to avoid them)

Weighing after thaw. If the core softens, you’ll get moisture loss. Move briskly. Keep water cool. Weigh immediately.
Inconsistent draining. One operator shakes 10 seconds. Another shakes 45. Standardize at 10 seconds and one quick blot.
No calibration record. A photo of the 1 kg test weight reading 1000 g on the same scale the same day solves half of all debates.
Sampling the easy boxes. Always pull from different corners and layers. Over-icing can be uneven in transit.
Vague paperwork. Write down water temperature, drain time, and who did the test. Add photos. Simple, yes. But it closes arguments.

Receiving inspection checklist you can use tomorrow

Randomly select sample per pallet/lot. Record identifiers.
Verify scale with test weights. Photo the display.
Record water temperature and ambient temperature.
Weigh sealed unit. Photo on scale.
Deglaze in 10–20°C water with gentle agitation, 30–60 s.
Drain 10 s. Quick blot. Weigh immediately. Photo on scale.
Calculate glaze% and compare deglazed weight to label. Note any units below tolerance.
File photos, video clip, and worksheet in the lot folder.

Need help adapting this SOP to your facility or co-packer? Share your current checklist and we’ll mark it up within 24 hours. Contact us on whatsapp.

How to document overglazing or short-weight for supplier claims

What convinces quickly is a clear chain of evidence:

Photos before opening, sealed on scale. After deglazing on scale. Include time and date.
A 30–60 second video of one deglaze run. Show timer, water temp, drain, and the final weight.
Calibration proof from the same day.
Sampling plan showing random selection points across the pallet.
Summary page: average deglazed weight, individual low units, glaze percentage range, and the tolerance you applied (EU TNE or NIST MAV).

We provide a one-page Indonesian exporter net weight worksheet that mirrors this flow. If you’re buying our Frozen Mixed Vegetables or Frozen Paprika (Bell Peppers), ask your rep to include it in the COA pack for smoother receiving.

What acceptable glaze and labeling look like in practice

For most contracts we run, the spec calls for:

Declared net weight excludes glaze.
Target glaze: 3–7%. Alert above 8% unless otherwise agreed.
Receiving test: deglaze as per HB 133-style method, sample 12 units per lot.
Report includes average, low units, and photos.

We apply the same standard across our IQF line. For example, Premium Frozen Sweet Corn and Premium Frozen Okra are processed within hours of harvest, then glazed just enough to protect color and texture. That’s how you get honest net weight and long freezer life at the same time.

Resources and next steps

NIST Handbook 133. Use the procedure for frozen glazed foods and the MAV tables for your labeled size. It’s the benchmark many US inspectors reference.
EU Average Quantity rules (Directive 76/211/EEC). Align your tolerances and sampling to avoid friction with European retailers.
Internal SOP tweak. If you’re currently soaking or using warm water to speed things up, change it. You’re measuring a different product at that point.

If you want a quick sense check on a live lot, send us your raw data and photos. We’ll give you a pass/fail view against US/EU norms and suggest fixes where needed. Or, if you’re short on supply and looking for consistent, spec-driven Indonesian IQF veg, you can View our products to see what fits your program.

The reality is, glaze and net content don’t have to be a fight. With a disciplined method and clear documentation, you’ll approve good lots faster and resolve problems without drama. And that’s better for everyone in the chain.