Description
A free flavouring powder made solely from drying selected pure shrimp and suitable for incorporating into a number of food products requiring a shrimp flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 8%-15% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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) | 500/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 shrimp 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 shrimp and suitable for incorporating into a number of food products requiring a shrimp flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 6%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp powder mix well.
Usage
Generally more than 5% by weight of finished product as consumed.
Standard packing
Carton with HM-inliner containing 15kg 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 shrimp and suitable for incorporating into a number of food products requiring a shrimp flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 7%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 shrimp and suitable for incorporating into a number of food products requiring a shrimp flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 7%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 shrimp and suitable for incorporating into a number of food products requiring a shrimp flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 9%-15% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 prawn and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 6%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 prawn and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 9%-15% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 prawn and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 9%-15% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 shrimp 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 prawn and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 8%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 prawn 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 prawn and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 6%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 prawn 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 granules made solely from drying selected pure prawn soy sauce and suitable for incorporating into a number of food products requiring a prawn flavour.
| Typical analysis | Limits |
| Moisture | < 6.0% |
| Salt (NaCl) | 7%-13% |
| Total nitrogen | 10 ± 3.0% |
| PH (2% Solution) | 7.0 - 9.0 |
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 prawn granules 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.
