Popping Candy - Cocoa Butter Coated Carbonated Crystals (Non GMO)

    DESCRIPTION

    A free flowing coloured sweet product with variations in particulate size and shape which creates an interesting popping sensation and auditory effect when exposed to heat, water or pressure.

    CompositionSugar, lactose, corn syrup solids, cocoa butter, and powdered sugar; processed with carbon dioxide for popping effect.
    OriginUSA
    AromaCocoa butter

    SPECIFICATIONS

    ColourAmber
    FlavourSweet
    Bulk DensityApproximately 4lb per gallon
    StorageProduct is senstive to temperatures above 85
    PackagingDue to moisture sensitivity, it is recommended that packaging materials have a Water Vapour Transmission Rate (WVTR) of 0.25g/100 sq in/24 hours under atmospheric conditions of 100
    Shelf life1 year when properly stored in original sealed containers,
    ShippingIf there is a potential exposure to temperatures higher than 85

    MICROBIOLOGICAL

    ColiformsMax 10 cfu/g
    Aerobic Plate CountMax 1000 cfu/g
    YeastsMax 100 cfu/g
    MouldsMax 100 cfu/g
    Staphylococcus aureusMax 10 cfu/g
    Salmonella
    (@25g)
    Negative
    Escherichia ColiMax 10 cfu/g


    Variation: Due to the manufacturing process, variations in colour and flavour are possible. Shipping and handling can result in changes in the produced particle size. PLEASE KEEP THIS IN MIND WHEN APPROVING SAMPLES OR WHEN REQUESTING PARTICLE SIZE RANGES.

    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 26 October 2010 (236)

    Product also known as : Allergen

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