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DRIED RED
TABASCO PEPPERS
RAW MATERIAL SOURCE:
Dried fruits of red Capsicum frutescens, conforming
to all provisions of the Federal Food, Drug and Cosmetic Act. Free
from calyx, stems. Brined before drying. |
| Physical
Characteristics |
| Color
intensity: |
Bright
red-orange color. |
Appearance
(presentations): |
Ground
(typical mesh sizes: 20:2.80%, 40:52.80%, 60:35.60%, 80:7.20%, 100:2.20%),
Flakes (average particle size is 4mm ), and Whole pods (2-4cms). |
| Aroma
Flavor: |
Characteristic |
| Pungency: |
Considered
hot. |
|
Physical and chemical analysis dried product: |
| Humidity: |
Less
than 5%. |
| pH
(0.01% Solution): |
4.7
- 5.7. |
| Apparent
Density: |
0.33
- 0.43 gr./ml. |
| Scoville
Heat Units: |
92.680. |
| Capsaicin: |
3220
ppm. |
| Dihydrocapsaicin: |
2530
ppm. |
| Sodium
Chloride: |
35-56
% 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
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 (canned
foods). For the seasoning of Mexican, Italian and Indian type dishes;
eggs, sauce, meat gravies, sea food, 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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