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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.
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| 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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