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Air dried red bell pepper
| Model No. : | 9*9mm |
|---|---|
| Brand Name : | CORP |
| Type : | Dehydrated |
Product description
PRODUCT
NAME: AD RED BELL PEPPER FLAKES 3/8(9x9MM)
CODE:LIHE-210-A
DESCRIPTION
Product obtained from high quality, freshly harvested red bell peppers, which are selected, washed, trimmed, dried and finished processed. Food Grade. Free from pathogenic or carcinogenic. Free from any toxic or noxious .This product will not be grown from Genetically Modified Seeds. After finished step and prior to packaging, the product will be inspected and passed through magnets and metal detectors to remove ferrous and non-ferrous metallic contamination.
SENSORIAL REQUIREMENTS
|
Organoleptic Attribute (*) |
Description |
|
Color |
Orange red to dark red |
|
Flavor |
Typical of fresh red bell pepper |
|
Aroma |
Typical of fresh red bell pepper |
(*) Method of re-hydration: Weight 5g . Put into 300 ml of cold water . Bring to boil and simmer for 3-5 minutes.
CHEMICAL AND PHYSICAL REQUIREMENTS
|
Property |
Limits |
Test Method |
|
Moisture |
8 % max |
AOAC 934.06 |
|
Size/Granulation: |
|
Mechanical sieve shaker
|
|
On #3/8(9X9mm) |
1% max |
|
|
Through #8(3X3mm) |
10% max |
|
|
Defects: |
|
|
|
Black, brown or other off color pieces |
5% max |
Visual |
|
Seeds Total / 100 g |
200 unit/100 g max. |
Visual |
|
Foreign Material: |
Table 1 Section 8 |
Visual |
|
Additives (Sulfites, etc.) |
None added |
|
|
Pesticide Residues and Heavy Metals (***) |
Conform to EPA |
MRA Screen |
(***) Pesticides and Heavy Metals analysis must be done at least once a year.
MICROBIOLOGICAL REQUIREMENTS
|
Property |
Limits |
Test Method |
|
Total Plate Count cfu/g |
<100 000 |
BAM or Equivalent (1) |
|
Total Coliforms cfu/g |
<250 |
BAM or Equivalent (1) |
|
E. Coli cfu/g |
< 10/<3 |
BAM or Equivalent (1) |
|
Moulds and Yeast cfu/g |
<500/<500 |
BAM or Equivalent (1) |
|
P. Salmonella/ 25g |
Negative |
BAM or Equivalent (1) |
(1)Equivalent official methods
PACKAGING AND STORAGE REQUIREMENTS
Packed in cartons inner lined with plastic bag . Storage area will be a cool (below20ºC) and dry area. Shelf life under these conditions should be 16-24 months.
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