ORANGE HABANERO PEPPER MASH
LOUISIANA STYLE
RAW MATERIAL SOURCE:

Fresh fruits of Capsicum chinensis, ground with 15% (or according to client’s specifications) of salt and fermented for over two months, conforming to all provisions of the Federal Food, Drug and Cosmetic Act. Free from calyx, stems or extraneous substances.

TECHNICAL INFORMATION
Physical Characteristics
Color intensity: Bright red.
Appearance: Fluid mash.
Aroma Flavor and Pungency
Characteristic smell. Considered EXTREMELY HOT.
Scoville Units: 250,000 - 300,000
Physical and Chemical Analysis. Final Product.
Soluble Solids (Brix): 28.0 - 30.0 oB
Total Solids: 29.0 - 32.0 %
Acidity for acetic acid: 0.10 - 0.20 %
Salt: 22.0 - 24.0%
Sulfur Dioxide: <20 p.p.m.
Packaging
55 Gallon plastic Drums ( For pepper mash) Net Wt. 440 lbs
Gross Wt. 485 lbs
Ingredients
Habanero peppers and salt.
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