Description
A free flavouring powder made solely from drying selected pure black pepper and suitable for incorporating into a number of food products requiring a black pepper flavour.
| Typical analysis | Limits |
| Moisture | < 15.0 % |
| Total nitrogen | 5.0 ± 2.0% |
| PH (2% Solution) | 6.0 - 7.0 |
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 1.0×104 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
| Coliform | 1.0×102 |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of black pepper powder and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
Description
A free flavouring crushed made solely from drying selected pure black pepper and suitable for incorporating into a number of food products requiring a black pepper flavour.
| Typical analysis | Limits |
| Moisture | < 15.0 % |
| Total nitrogen | 5.0 ± 2.0% |
| PH (2% Solution) | 6.0 - 7.0 |
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) | 1.0×104 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
| Coliform | 1.0×102 |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of black pepper crushed and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Storage conditions
Cool, well-ventilated area. Protected moisture,away from direct sun or rain and odor contamination.
Description
A free flavouring powder made solely from drying selected pure black pepper with salt and suitable for incorporating into a number of food products requiring a black pepper salt flavour.
| Typical analysis | Limits |
| Moisture | < 15.0 % |
| Total nitrogen | 5.0 ± 2.0% |
| PH (2% Solution) | 6.0 - 7.0 |
| Microbiological | Limits |
| Total Plate Count (cfu/g/ml) | 1.0×104 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
| Coliform | 1.0×102 |
Sensory identification
Add 0.1 liter of boiling water to 5 grams of black pepper powder and mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
