2013 Hot Paprika Powder
Specifications
hot paprika powderhigh quality and competitive price.
A. Physical
TEST |
RESULT AND / OR LIMIT |
1. Specification |
100-120 ASTA |
2. Color & lustre |
Light red to Red |
3. Moisture |
Max 6% |
B. Microbiological
1. Total plate count |
≤100,000 /g |
2. Total coliforms |
<200 /g |
3. E. coli |
< 100 |
4. Yeast & mould |
<100 /g |
5. staphiloc. aureus |
Negative 25/g |
6. salmonella |
Negative 25/g |
7. Enterobacteriaceae |
<15/g |
C.Package
|
Packing: Closed in foil bag in corrugated carton box highly resistant Identification: Product, Net weight, prod. Date, number of the lot , origin supplier
|
D. Storage & Shelflife
Store in original sealed containers, at or below 60 degrees F and 55% relative humidity away from direct light and heat. Shelf life is at least 12 months from date of shipments when stored Under these recommended confitions |
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