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RED HABANERO PEPPERS IN BRINE
RAW MATERIAL SOURCE:
Fresh fruits of Capsicum chinensis, cured in brine conforming to all provisions of the Federal Food, Drug and Cosmetic Act. Free from calyx, stems or extraneous substances.
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| Physical
Characteristics |
| Color
intensity: |
Red. |
| Appearance: |
Whole
fruit in brine. |
| Diameter: |
2.2 to
3.8 cm (7/8" to 2 1/2") |
| Consistency: |
Firm and
tender. |
| Aroma
Flavor and Pungency |
| Characteristic
smell. Considered EXTREMELY HOT |
| Scoville
Units: |
250,000
– 300,000 |
| Physical
and Chemical Analysis. Final Product. |
| Soluble
Solids (Brix): |
18 - 19
oB |
| Total
Solids: |
28 - 29
% |
| Acidity
for acetic acid: |
0.26 -
0.32 % |
| pH at
20oC: |
3.36 |
| Salt: |
16-20% (No more than 20%). Peppers have the salt %
absorbed osmotically from the brine formulation |
| Packaging |
| 55
gallon plastic drums, |
Net Wt. 375 lbs. 170 kilos. |
| Gs. Wt. 545 lbs. 247 kilos |
| Ingredients |
| Habanero peppers, salt, water, Acetic Acid. |
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