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DRIED ORANGE
HABANERO PEPPERS
(HABANERO PEPPER POWDER,
FLAKES AND WHOLE)
RAW MATERIAL SOURCE:
Dried fruits of red Capsicum chinensis, conforming to all
provisions of the Federal Food, Drug and Cosmetic Act. Free from
calyx, stems. Salt trace. |
| Physical
Characteristics |
| Color
intensity: |
Bright
red color. |
Appearance
(presentations): |
Ground
(typical mesh sizes: 20:2.80%, 40:52.80%, 60:35.60%, 0:7.20%, 100:2.20%).
Flakes (average particle size is 4mm). And Whole pods (2-4cms). |
| Aroma
Flavor: |
Characteristic |
| Pungency: |
Considered
extremely hot. |
| Salt: |
27-30% |
|
Physical and Chemical Analysis Dried Product |
| Humidity: |
less
5%. |
| pH
(0.01% Solution): |
4.7
- 5.7. |
| Aparent
Densidity: |
0.33
- 0.43 gr/ml. |
| Scoville
Heat Units: |
250.000. |
| Capsaicin: |
6440
ppm. |
| Dihydrocapsaicin: |
5060
ppm. |
| Bacteriological
Analysis |
| Group: |
No.
6 |
| Plaque
count: |
max
2,300 CFU/gr. |
| MPN
Total Coliforms: |
<
3/gr |
| MPN
Fecal Coliforms: |
<
3/gr |
| Molds
and yeast: |
<10
CFU/gr. |
| Count
Clostridium sulfite reduct: |
<10
CFU/gr. |
| E.
Coli: |
Negative. |
| Salmonella: |
Absent
in 50 gr. |
| Uses |
| For
snacks, spices, dried soups, and the industry in general. For the
seasoning of Mexican, Italian and Indian type dishes; eggs, sauce,
meat gravies, pickles, soups, stews and PIZZAS. Whole pod, ideal for
seasoning oils and vinegar. |
| Packaging |
| Whole: |
One
plastic bag (4-5 caliber) inside a Carton box (16.5"*13.0"*11.9"). |
| Ground
and Crushed Peppers: |
One
plastic bag inside a carton pail. |
| Presentation |
Nt.lbs
(kgs) / Box. |
Gs.lbs
(kgs) / Box. |
| Whole. |
13.23
(6.0) |
15.43
( 7.0) |
| Crushed
(flakes) |
33.07
(15.0) |
35.27
(16.0) |
| Ground |
55.12
(25.0) |
57.32
(26.0) |
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