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Ginger powder
INGREDIENTS: Dried Ginger
PACKING: In cartons lined with double Polythene bags of 12.5kgs net each
SHELF LIFE: 24 month under recommended storage.
STORAGE: Store in cool and dry area, sealed to minimized transfer and contamination.
SUPPLYING PERIOD: All the year around.
PROPERTIES:
Mesh: 60-80 or 80-100 mesh as per client's need
Moisture: 14% Max
SO2: 20ppm Max
Foreigh matter: None
Additives: None
MICROBIOLOGICAL:
Total plate count: Max 65, 000cfu/g
Coliforms: 100MPN/g
Salmonella: Negative
E. Coil: Negative
Mold&Yeast: Max 1, 000cfu/g
A. Physical & chemical requirements
Size
80-100M, 10-120M, or as needed
Appearance
Natural light yellowish, no obvious dark spots, no impurity
Flavor
characteristic taste of fresh ginger , no foreign odours or flavours
Sugar
No added
Moisture
Max 14%
B. Microbiological
Total plate count
<65,000 /g
Coliforms
<1,00/g
E.Coli
Less than 3/gm
Yeast & mould
<1000pcs / g
SO 2
<20PPM
Salmonella
Negative
Ginger powder
INGREDIENTS: Dried Ginger
PACKING: In cartons lined with double Polythene bags of 12.5kgs net each
SHELF LIFE: 24 month under recommended storage.
STORAGE: Store in cool and dry area, sealed to minimized transfer and contamination.
SUPPLYING PERIOD: All the year around.
PROPERTIES:
Mesh: 60-80 or 80-100 mesh as per client's need
Moisture: 14% Max
SO2: 20ppm Max
Foreigh matter: None
Additives: None
MICROBIOLOGICAL:
Total plate count: Max 65, 000cfu/g
Coliforms: 100MPN/g
Salmonella: Negative
E. Coil: Negative
Mold&Yeast: Max 1, 000cfu/g
| A. Physical & chemical requirements |
|
| Size | 80-100M, 10-120M, or as needed |
| Appearance | Natural light yellowish, no obvious dark spots, no impurity |
| Flavor | characteristic taste of fresh ginger , no foreign odours or flavours |
| Sugar | No added |
| Moisture | Max 14% |
| B. Microbiological |
|
| Total plate count | <65,000 /g |
| Coliforms | <1,00/g |
| E.Coli | Less than 3/gm |
| Yeast & mould | <1000pcs / g |
| SO 2 | <20PPM |
| Salmonella | Negative |
