PEPPERONCINI PEPPERS
IN BRINE. COMEXA’S BRINE

RAW MATERIAL SOURCE:

Fresh fruits of green peppers Capsicum annum, cured in brine, conforming to all provisions of the Federal Food, Drug and Cosmetic Act. Free from extraneous substances. Calyx on.


TECHNICAL INFORMATION
Physical Characteristics
Color intensity: Gold color.
Appearance: Whole fruit in brine.
Length: 3 to 6 cms.
Diameter: 0.9 to 1.1 cm
Consistency: Firm and tender.
Aroma Flavor and Pungency
Characteristic smell. Considered MILD
Physical and Chemical Analysis. Final Product.
Soluble Solids (Brix): 28-30 oB
Total Solids: 23-24 %
Acidity for acetic acid: 0.33-0.50 %
pH at 20oC: 4.09
Salt: 13.40%
Sulfur Dioxide: < 1,000 p.p.m.
Packaging
55 gallon plastic drums, Net Wt. 140 Kilos
Gs. Wt. 171
Ingredients
Pepperoncini peppers, salt, Acetic Acid, Sodium Bisulfite, Sodium Benzoate, citric acid and Water.
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