Description
A free flavouring powder made solely from drying selected green chilly padi and suitable for incorporating into a number of food products requiring a chilly padi flavour.
| Typical analysis | Limits |
| Moisture | < 10.0 % |
| Salt (NaCl) | Nil |
| Total nitrogen | Nil |
| PH (2% Solution) | 6.0 - 8.0 |
Heavy Metals
Complies with Malaysian Food Regulations 1985 limits for As, Cd, Cu, Pb, Na, Sn, Zn, Hg.
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 1.0×105 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of green chilly padi and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 10kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
Description
A free flavouring powder made solely from drying selected green chilly padi and suitable for incorporating into a number of food products requiring a chilly padi flavour.
| Typical analysis | Limits |
| Moisture | < 6.0 % |
| Salt (NaCl) | Nil |
| Total nitrogen | Nil |
| PH (2% Solution) | 6.0 - 8.0 |
Heavy Metals
Complies with Malaysian Food Regulations 1985 limits for As, Cd, Cu, Pb, Na, Sn, Zn, Hg.
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 1.0×105 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of green chilly padi and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 10kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
Description
A free flavouring powder made solely from drying selected green chilly padi and suitable for incorporating into a number of food products requiring a chilly padi flavour.
| Typical analysis | Limits |
| Moisture | < 10.0 % |
| Salt (NaCl) | Nil |
| Total nitrogen | Nil |
| PH (2% Solution) | 6.0 - 8.0 |
Heavy Metals
Complies with Malaysian Food Regulations 1985 limits for As, Cd, Cu, Pb, Na, Sn, Zn, Hg.
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 1.0×105 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of green chilly padi and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 10kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
Description
Comminuted clean, selected dried fruit of Capsicum frustescens. The final product is 100% natural, free from pests, foreign matters, as well as admixtures of any kind.
| Typical analysis | Limits |
| Moisture | < 12.0 % |
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 5.0×104 |
| Mould & Yeast (cfu) | 50 max |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Coliform/g | 50 max |
Heavy Metals
Complies with Malaysian Food Regulations 1985 limits for As, Cd, Cu, Pb, Na, Sn, Zn, Hg.
Sensory characters
Bright red color. Pungent with a medium hotness.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton under cool HM-inliner containing 10kg net.
Storage conditions
Cool, well-ventilated area. Protected from moisture, odor contamination & cross infestation.
