Description
A free flavouring powder made solely from drying selected pure cuttlefish and suitable for incorporating into a number of food products requiring a cuttlefish flavour.
| Typical analysis | Limits |
| Moisture | < 6.0 % |
| Salt (NaCl) | 6%-11% |
| Total nitrogen | 8.0 ± 3.0% |
| 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 cuttlefish powder mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 20kg 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 pure cuttlefish and suitable for incorporating into a number of food products requiring a cuttlefish flavour.
| Typical analysis | Limits |
| Moisture | < 6.0 % |
| Salt (NaCl) | 6%-15% |
| Total nitrogen | 8.0 ± 3.0% |
| 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 cuttlefish powder mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 20kg net.
Storage conditions
Store under cool and dry conditions, away from direct sun or rain.
