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JALAPEÑO NACHOS POUCHES
Product obtained from the fresh jalapeno peppers slicing process (seeds sifted out), previously selected and washed. Packed fresh with hot vinegar at 75°C (167°F) and cool down with a hydrocooling unit for three minutes. |
| Sensorial Characteristics |
| Color intensity: |
Green. |
| Appearance: |
Slices (6mm thickness). |
| Aroma, flavor: |
Characteristic to pepper. |
| Microbiological characteristics |
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LESS THAN |
| Plate count, CFU/g: |
10,000 |
| Total coliforms, CFU/g: |
10 |
| Faecal coliforms CFU/g: |
10 |
| Molds and yeasts CFU/g: |
1,000 |
| Presentation |
| Poliethylene 3 seal Transparent Pouches, Caliber 180 mm |
| Ingredient statement |
| Jalapeno peppers, acetic acid, sodium benzoate and calcium chloride. |
| More Information in PDF (click on the file name) |
 technical-jalapeno-nachos-pouches.pdf |
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