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DRIED GROUND
JALAPEÑO CHIPOTLE
RAW MATERIAL SOURCE:
Dried fruits of brined and smoked red jalapeno peppers Capsicum
anuun, conforming to all provisions of the Federal Food,
Drug and Cosmetic Act. Free from calyx, stems. Brined over three
months and smoked 8 hours in oak wood before drying and pulverizing. |
| Physical
Characteristics |
| Color
intensity: |
Bright
dark red color. |
| Appearance
(presentations): |
Ground
(typical mesh sizes: 20:3.0%, 40:52.0%, 60:20.0%, 80:7.5%, 100:2.5%,
200: 15), Flakes (average particle size is 4mm), and Whole pods (2-4cms). |
| Aroma
Flavor: |
Characteristic
to deliciously smoked or barbecued |
| Pungency: |
Considered
Medium hot. |
|
Physical and chemical analysis dried product: |
| Humidity: |
Less 5%. |
| pH (0.01%
Solution): |
4.7 -
5.7. |
| Salt: |
25-35
%. Product has SALT due to Brining process –absorbed by osmosis-.
(Not visible in the dried pepper pods). |
| Bacteriological
analysis |
| Group: |
No. 6 |
| Plaque
count: |
Maximum
1000 CFU/gr. (Extremely low due to brining) |
| MPN Total
Coliforms: |
Less than
3 CFU/gr. |
| MPN Fecal
Coliforms: |
Less than
3 CFU/gr. |
| Molds
and yeast: |
Less than
10 CFU/gr. |
| Count
Clostridium sulfite red: |
Less than
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,
vinegar, and canned foods. |
| Packaging |
| Whole: |
One plastic
bag (4-5caliber) inside a Carton box External box measures: 16.90x13.78x12.60h
inches (1.70CU.FT). |
| 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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