A pragmatic, 5-minute buyer’s calculator for comparing IQF versus block-frozen Indonesian vegetables. Includes drip-loss benchmarks, glaze clarifications, a step-by-step in-kitchen yield test, and quick formulas to compute true cost per usable kilo and plate cost in 2025.
We’ve sat across the table from buyers who swore block-frozen was always cheaper. Then we ran the yield math together and they quietly switched half their lines to IQF. Here’s the thing. Your purchase price isn’t your food cost. Usable yield is. In 2025, with tighter margins and stricter specs, the teams that measure drip loss, glaze, and prep labor win.
The system we use to get to the real number
We’ve used a simple method that consistently trims 8–18% off plate cost when clients were over-indexed on block-frozen. It’s not hype. It’s just measurement.
- Pillar 1: Standardize yield math. Convert every option to cost per usable kilo, not delivered kilo.
- Pillar 2: Control thaw variables. Drip loss swings wildly with poor thawing, especially for block products.
- Pillar 3: Include labor and waste. IQF often wins here, even when the invoice price is higher.
If you take nothing else from this article, use the formula below on your next sample carton. You’ll see where the money goes.
Step 1–2: Collect the right specs and a small sample
Ask suppliers for the same data across options. In our experience, three out of five quotes hide the key line items in footnotes.
Request these specs up front:
- Exact net weight basis. Is net weight excluding glaze or is it gross weight with glaze? Ask for declared ice glaze percentage and tolerance. 5–10% is common. We prefer 6–8% for most veg.
- Cut/size range and broken pieces tolerance. For broccoli, note floret size bands and % fines. Broken pieces inflate drip and reduce visual yield.
- Blanching and solids. Light blanch retains texture but can affect drip differently by crop.
- Expected drip-loss range at 0–4°C for 12 hours. Reputable IQF lines can share this. For blocks, insist on a stated range.
- Freezing method and time from harvest to freeze. Better cold chain, better yield.
Want to see how we spec and process IQF items? Our lines like Premium Frozen Sweet Corn, Frozen Mixed Vegetables, Premium Frozen Okra, and Frozen Paprika (Bell Peppers) - Red, Yellow, Green & Mixed follow this exact approach.
Step 3–6: Run a quick in-kitchen yield test
You don’t need a lab. You need a scale, a tray, and patience.
- Step A: Weigh 1,000 g frozen product. Record the pack’s declared net weight and stated glaze.
- Step B: Thaw at 0–4°C on a perforated rack over a catch tray for 12–18 hours. Keep samples sealed for blocks to limit dehydration. Don’t use warm water.
- Step C: After thaw, shake off surface water and drain 3 minutes. Weigh the solids. Record drip in the tray.
- Step D: If trim is required, do minimal, realistic trim and re-weigh.
Usable yield rate = final edible solids weight / initial frozen weight.
True cost per usable kilo = delivered price per kilo / usable yield rate.
Example: A block-frozen broccoli from Indonesia at 2.10 USD/kg with 12% drip and 3% trim. Usable yield = 0.85. True cost = 2.10 / 0.85 = 2.47 USD per usable kg. An IQF broccoli at 2.35 USD/kg with 3% drip and 0% trim yields 0.97. True cost = 2.35 / 0.97 = 2.42 USD. The “cheaper” option wasn’t cheaper.
Week 7–12: Scale and optimize
Once you’ve tested 2–3 SKUs, standardize your calculator. Roll it into purchasing SOPs. Lock supplier specs in contracts with glaze and drip-loss tolerances. Schedule quarterly re-tests. We’ve found performance drifts when processors change blanch times or cut sizes mid-season.
How do I compare cost per usable kilo between IQF and block-frozen Indonesian vegetables?
Use one sheet for both options:
- Line 1: Delivered price per kg.
- Line 2: Expected drip-loss percentage (from your test, not just the spec).
- Line 3: Expected trim/waste percentage.
- Line 4: Usable yield rate = 1 − drip − trim.
- Line 5: True cost per usable kilo = price / yield rate.
- Optional: Add labor minutes per kg and your kitchen’s labor rate to get a total applied cost.
Practical takeaway: Always decide on true cost per usable kilo, not the invoice price.
What drip-loss range is normal for block-frozen broccoli from Indonesia?
Our recent tests and customer feedback in late 2024–early 2025:
- Block-frozen broccoli: 8–15% drip is common. 15–20% appears with aggressive blanching or long thaw times.
- IQF broccoli: typically 1–4% drip when thawed at 0–4°C, often used straight from frozen in hot prep which cuts visible drip.
If a supplier claims below 6% drip on block broccoli, validate it with your own test. It’s achievable but rare without premium processing.
Does ice glaze count toward net weight or usable product?
Net weight should exclude glaze. But some quotes quietly present gross weight with glaze. Confirm the labeling basis. Glaze protects quality during storage, but it isn’t edible solids. For yield math, subtract the glaze or start from the true net weight. Acceptable glaze ranges for vegetables are typically 5–10%. Tighter is better for predictable cost.
Will IQF actually save prep labor enough to offset the higher price?
Often, yes. What we see in kitchens:
- No block-chiseling or pre-thaw staging. IQF goes pan-to-plate straight from frozen for many applications.
- More exact portioning. Fewer broken pieces and better size uniformity.
- Less rework and waste on the line.
If labor is 15 USD/hour and IQF saves 6 minutes per kilo versus block, that’s 1.50 USD/kg in labor. It regularly flips the comparison. We’ve seen this with IQF okra and peppers in quick-service lines, and IQF corn in central kitchens.
What simple yield test can I run on a sample carton before ordering?
Do the 1,000 g test above, but add this:
- Test two thaw profiles. 0–4°C overnight and a 45-minute quick-thaw under 2–4°C running water for blocks in sealed bags. Record both outcomes.
- Photograph the drained solids next to a ruler to compare piece size and breakage. Broken pieces drive plate waste.
Repeatability is key. Two runs per SKU will tell you more than ten emails.
Which thawing method minimizes yield loss for block-frozen green beans?
Green beans in blocks respond best to slow, cold thawing.
- Keep product sealed. Thaw at 0–4°C for 12–16 hours on a perforated rack over a tray. Minimal handling.
- If you must quick-thaw, use cold running water while sealed, then drain and use immediately.
- Avoid warm water, microwaves, or hot rooms. They spike drip loss and texture breaks.
IQF green beans, by contrast, can go straight from frozen into hot prep with minimal loss.
What specs should I request from Indonesian suppliers to forecast yield?
Ask for a one-page spec that includes:
- Net weight basis and stated glaze % with tolerance.
- Cut size range and broken pieces tolerance (e.g., broccoli fines < 8%).
- Expected drip loss at 0–4°C for 12 hours. Provide their method.
- Blanch parameters. Crop and maturity window.
- Defect tolerances and foreign matter plan.
- Core temperature at pack, time harvest-to-freeze, and freezing method (IQF tunnel, spiral, plate/block).
- Packaging and palletization. Storage temp range and shelf-life.
In 2025, more buyers are also asking for “solids mass after thaw” test certificates. We support that, and it aligns with better forecasting.
Plate cost in practice: a quick example
Say you’re costing a vegetable medley serving at 120 g per plate.
- IQF mixed vegetables at 1.90 USD/kg, 2% drip, no trim. Usable yield 0.98. True cost = 1.94 USD/kg. Plate cost = 0.233 USD.
- Block-frozen mixed veg at 1.65 USD/kg, 10% drip, 2% trim. Yield 0.88. True cost = 1.88 USD/kg. Plate cost = 0.226 USD.
- Add labor: IQF 0.5 min/plate versus block 0.9 min/plate at 0.25 USD/min. IQF labor = 0.125 USD, block labor = 0.225 USD. Result: Total applied plate cost is IQF 0.358 USD vs block 0.451 USD. IQF wins in real life, not just on paper.
If you want a quick spreadsheet template or help plugging in your prices, Contact us on whatsapp. We’ll share the sheet we use with our own customers.
Common mistakes that wreck yield comparisons
- Comparing invoice prices without glaze clarification. Always confirm net weight basis.
- Thawing at room temperature. Fast and warm equals maximum drip loss.
- Ignoring broken pieces. A 10% fines rate on broccoli kills visual yield and perceived value.
- Not costing labor. Prep minutes per kilo swing the outcome.
- Testing once and assuming it’s universal. Seasonality and processor changes matter. Re-test quarterly.
When IQF isn’t the answer
We’re IQF advocates, but not absolutists.
- If you’re blasting into soups for long cooks, block-frozen can be fine when drip simply becomes part of the broth.
- If your kitchen has ultra-low labor costs and ample thaw space, the savings gap narrows.
- If your spec demands whole florets for premium retail displays, a top-tier block can sometimes deliver larger, intact pieces at a better price, assuming tight broken-piece control.
Indonesian context you can use in 2025
Two trends we’re seeing recently:
- Better tunnels and tighter cold-chain windows. Newer IQF lines in Java and Sumatra are cutting drip by 0.5–1.5 points versus 2022-era equipment.
- Stricter glaze disclosures. More buyers now contract a maximum glaze and require random defrost checks. It’s improving transparency.
If you’re evaluating Indonesian IQF broccoli, green beans, corn, or peppers, ask about harvest-to-freeze time and blanch profiles. Those two lines in the spec tell you more about yield than almost anything else.
Want to see what we currently run and spec? View our products to check IQF corn, mixed veg, okra, peppers, and more, or ask for a two-carton pilot so you can run the in-kitchen test before committing.
Bottom line. Don’t assume the cheaper carton is cheaper on the plate. Measure usable yield, account for labor, and control thawing. When you do, the right answer between IQF and block-frozen usually becomes obvious within a single afternoon of testing.