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DRIED RED CARIBBEAN
HABANERO PEPPERS
RAW MATERIAL SOURCE:
Dried fruits of Red Caribbean Habanero Peppers, conforming to all provisions of the Federal Food, Drug and Cosmetic Act. Free from calyx, stems. Aged with salt before drying. (Plate count extremely low, below 10 counts per gram). |
| Physical
Characteristics |
| Color
intensity: |
Bright
red-orange color (or yellow green). |
| Appearance
(presentations): |
Ground
(typical mesh sizes:
20: 1.7-3.3%, 40:27-51%, 60:36-67%,
80:4-8%, 100:0.3-0.7%), Flakes
(average particle size is 4mm). |
| Aroma
Flavor: |
Characteristic |
| Pungency: |
Considered
hot. 93,000 Scoville heat units. |
|
Physical and chemical analysis dried product: |
| Humidity: |
Maximum
5%. |
| Scoville
Heat Units: |
93.000. |
| Salt: |
25 - 29
% Product has SALT due to aging
Process (However, the salt is not visible in
the product). |
| Bacteriological
analysis |
| Group: |
No. 6 |
| Plaque
count: |
Maximum
300 CFU/gr. |
| MPN Total
Coliforms: |
Less than
10 CFU/gr. |
| MPN Fecal
Coliforms: |
Less than
10 CFU/gr. |
| Molds
and yeast: |
Maximum
100 CFU/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 (4-5 caliber) inside a Carton box (16.90x13.78x12.60h inches)
(1.70CU.FT). |
| Presentation. |
Nt.lbs
(kgs) / Box |
Gs.lbs
(kgs) / Box |
| Crushed (flakes) |
33.07
(15.0) |
35.27 (16.0) |
| Ground |
55.12
(25.0) |
57.32 (26.0) |
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