Ginger Powder

    DESCRIPTION

    The ground, partly peeled and dried rhizomes of Zingiber officinale roscoe. This has been heat treated in order to achieve the microbiological specification (125° to 130°C for 20 to 25 seconds)

    AppearanceBuff / Yellow free flowing powder
    OriginCountry of Origin: Nigeria
    Country of Manufacture: India
    Ingredients DeclarationGinger
    AromaCharacteristic of ginger

    SPECIFICATIONS

    MoistureMax 12 %
    FlavourCharacteristic of ginger
    Particle size100% through USS#30, Min 95% through USS#35
    Acid InsolubleMax 2 %
    Ash
    (Total)
    Max 8 %
    Volatile Matter
    (Oil)
    Min 0.8 %
    StorageStore unopended in original packaging. Keep closed in a cool dry warehouse out of direct sunlight. Store seperately from odoriferous materials
    PackagingPolylined paper sack
    Shelf life2 yeasr from date of manufacture if storage conditions observed.

    MICROBIOLOGICAL

    Total plate countMax 50000 cfu/g
    YeastsMax 500 cfu/g
    MouldsMax 500 cfu/g
    Staphylococcus aureusMax 20 cfu/g
    SalmonellaNegative in 50g
    Clostridium PerfringensMax 10 cfu/g
    Bacillus CereusMax 100 cfu/g
    Escherichia ColiNegative
    ToxinsAflatoxin B1: Max 5ng/g
    Total Aflatoxin: Max 10ng/g
    Ochratoxin A: Max 30ng/g
    EnterobacteriaceaeMax 100 cfu/g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 13 December 2011 (848)

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