| Tasting Preparation |
| Dissolve 15 grams in 250 ml of cold water and boil for 15 minutes. |
| Packaging |
| Polyethylene bag caliber 5 inside double layered carton box. 30 net kilos per box and 31 gross kilos per box. (16.53” x 13.00” x 11.81”) |
| Transport |
| Ambient temperature. Protect from humidity. Avoid direct sun light. Handle with care. |
| Storage |
| Room at 59oF (15oC). |
| Shelf Life |
| 24 months |
| T E C H N I C A L I N F O R M A T I O N |
|
Physical Characteristics |
| Color: |
Orange, typical from cooked shrimp. |
| Odor-taste: |
Fresh, Characteristic to shrimp. |
| Aspect: |
Fine powder. |
| Chemical
and Physical Analysis Dry Product |
| Humidity: |
Below
5% |
| Protein: |
57.0- 61.0% |
| Ash: |
4.0 - 4.6% |
| Sodium chloride: |
15- 17.5% |
| Fat: |
Below 26.5% |
| Particle
size: |
60% P/M US 100 |
| Bacteriological
Analysis Dry Product |
| Plaque
count: |
Maximum 10,000
UFC/gr. |
| Mold and Yeast: |
Maximum 100
UFC/gr. |
| Total Coliforms: |
Maximum 100 UFC/gr. |
| Fecal
Coliforms: |
Maximum 100 UFC/gr. |
| E.Coli: |
Maximum 10 C/gr. |
| Salmonella: |
Absent
in 25 gr. |
