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DRIED RED SAVINA
HABANERO PEPPERS
RAW MATERIAL SOURCE:
Dried fruits of red Capsicum chinensis, CARIBBEAN
RED SAVINA TYPE, conforming to all provisions of the Federal Food,
Drug and Cosmetic Act. Free from calyx, stems. With a salt trace. |
| Physical
Characteristics |
| Color
intensity: |
Bright
red 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
extremely hot. (250,000 – 280,000 shu). |
| Salt: |
35-56%
(Product cured in brine before drying. No powder salt directly added.
Salt due to brine only. |
|
Physical and chemical analysis dried product: |
| Humidity: |
Less 5%. |
| pH (0.01%
Solution): |
4.7 -
5.7. |
| Apparent
Density: |
0.33 -
0.43 gr/ml. |
| Scoville
Heat Units: |
250.000
- 280,000. |
| Capsaicin: |
6440 ppm. |
| Dihydrocapsaicin: |
5060 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: |
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
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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