Dice cut is a processing method that produces vegetable cubes of defined dimensions, with cube size and tolerances for fines and oversize pieces agreed contractually between buyer and supplier.
In trade practice
Buyers state the nominal cube size and acceptable tolerance band in the product specification before production begins. QA teams at intake use calibrated sieves to separate fines and oversize pieces, comparing the result against the agreed limits. Suppliers must monitor blade condition continuously, as worn blades are the most common cause of excessive fines in frozen diced vegetables.
In a specification
A specification records the nominal cube dimension, the dimensional tolerance, and the maximum permitted percentage of non-conforming pieces by weight at intake.