Description
A free flavoring made solely from drying selected curry leaves and suitable for incorporating into a number of food products requiring a curry flavor.
| Typical analysis | Limits |
| Moisture | < 10.0 % |
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) | 5.0×106 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
| Coliform | 1.0×103 /g max |
Sensory identification
Add 100ml of boiling water to 2.0 grams of curry leaves mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-in liner containing 5kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
Description
A free flavoring made solely from drying selected curry leaves and suitable for incorporating into a number of food products requiring a curry flavor.
| Typical analysis | Limits |
| Moisture | < 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) | 5.0×106 |
| Mould & Yeast (cfu) | 1000/g |
| Salmonella | neg./25g |
| E. Coli | absent/g |
| Staph. aureus | absent/g |
| Coliform | 1.0×103 /g max |
Sensory identification
Add 100ml of boiling water to 2.0 grams of curry leaves mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-in liner containing 5kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
