Black Pepper Ground Heat Treated
Product Specifications
DFI-560053
DFI-560053
| Description | |
|---|---|
| Appearance: | A dark brown/ black product |
| Aroma: | Characteristic |
| Botanical Name: | Piper nigrum L |
| Country of origin: | Vietnam |
| Description: | The ground and blended product of sterilized, cleaned Piper nigrum L. |
| Packaging: | 25 kg |
| Particle size: | Min: 80% |
| Particle size: | Min: 90% |
| Particle size: | Min: 100% |
| Shelf life: | 36 months |
| Storage: | Store in a dry, cool and dark place. |
| Taste: | Characteristic |
| Specifications | |
| Acid Insoluble Ash: | Max: 1.5% w/w |
| Aflatoxin: | Max: 10µg/kg |
| Aflatoxin: | Max: 5µg/kg |
| Arsenic: | Max: 1mg/kg,ppm |
| Ash: | Max: 7% w/w |
| Cadmium: | Max: 0.5mg/kg, ppm |
| Lead: | Max: 1mg/kg, ppm |
| Mercury: | Max: 0.02mg/kg,ppm |
| Moisture: | Max: 12% w/w |
| Ochratoxin A: | Max: 15µg/kg |
| Piperine: | 3.5 to 5% w/w |
| Volatile Oil: | Min: 1.5% v/w |
| Microbiological | |
| Bacillus Cereus: | Max: 100cfu/g |
| Clostridium Perfringens: | <10 cfu/g |
| Coagulase Positive Staphylococcus: | Max: 100cfu/g |
| Coliforms: | Max: 50cfu/g |
| Enterobacteriaceae: | Max: 100cfu/g |
| Escherichia Coli: | <10 cfu/g |
| Listeria monocytogenes: | Not detected / 25g |
| Salmonella: | Not detected/ 50g |
| Total Viable Count: | Max 50,000 cfu/g |
| Yeasts & Moulds: | Max: 100cfu/g |
Published Date: 2020-12-17 14:55:01
