Product Categorys
Drum chilly paste
Chilli Paste
Ingredients:fresh chilli without additives
Brix: 10-12%
Bostwick: 7cm/30sec max
PH: 4.0-4.4 at 20c
A/B: 1.9min
SHU: >1500
Net Weight: 216kg+/-10kg
Shelf life: 24 months from production date
Packaging: in 220l aseptic bags in conical iron drums of about 230kg
| Product Description | Aseptic Chilli Paste | ||||
| Origin | China | ||||
| ngredients Declaration | Jinta Chilli | ||||
| Ingredients Description | Chilli 8/12% Brix | ||||
| The fresh Chillies are delivered to the factory in bulk crates, and assessed | |||||
| for quality before unloading and being destalked. The crates are emptied | |||||
| Process Description | into flotation tanks, washed, inspected and colour sorted. The Chillies are | ||||
| then pureed so that there are no visible Whole Seeds and heated to 92C – | |||||
| 98C It is then heated, cooled and filled aseptically into clean aseptic bags | |||||
| packed into 220kg Steel Drums | |||||
| Pack Details | Each durm net weigh about 220 kgs, 4 drums on a pallet, 80 drums in | ||||
| Process details | Temp: 105 for 4 min cooled immediately by Flash Cooler systems below | ||||
| Finshed Product Description | |||||
| General | Chilli Paste | ||||
| Analysis | Pungency 2500 SHU Min | Colour Hunter: 2.0 Min | |||
| Appearance | Homegenous crushed Chillies | ||||
| Defects | EVM | Nil | |||
| Flavour & Odour | Characteristic Chilli flavour, free from off taints and odours. | ||||
| Texture | Coarse texture, without syneresis | ||||
| Microbiological | TVC < 10/g | Pathogenic Absent | |||
| Standards | Lactobacillus < 10/g | ||||
| Nutritional | Energy | 22kCal/90kJ | Carbohydrate | 4.2 g | |
| Data | Protein | 1.9 g | Fat | 0.3 | |
| Shelf Life | 24 months from date of production | ||||
| Storage Conditions | Dry and ambient storage | ||||
| Packaging Specifications | |||||
| Primary (Food Contact) packaging | Aseptic bag | ||||
| Secondary (Outer) packaging | Drum | ||||
| Tertiary (Transportation) packaging | Shipping container | ||||
