Black Pepper Ground Heat Treated
Product Specifications
DFI-560053
DFI-560053
| Description | |
|---|---|
| Appearance: | A dark brown/ black free flowing powder |
| Aroma: | Characteristic of pepper. Free from foreign odours or taints |
| Country of origin: | Vietnam |
| Description: | The ground and blended product of sterilized, cleaned Piper nigrum L. |
| Ingredients: | Black pepper |
| Packaging: | 25 kg Blue PE bag - Heat sealed |
| Particle size: | Min: 80% |
| Particle size: | Min: 90% |
| Particle size: | Min: 100% |
| Shelf life: | 36 months |
| Storage: | Store in a cool, dry place, free from the risk of contamination and ingress of moisture |
| Taste: | Characteristic |
| Specifications | |
| Acid Insoluble Ash: | Max: 1.5% w/w |
| Aflatoxin: | Max: 10ppb |
| Aflatoxin: | Max: 5ppb |
| Arsenic: | Max: 1mg/kg,ppm |
| Ash: | Max: 7% |
| Cadmium: | Max: 0.5mg/kg, ppm |
| Extraneous Vegetable Matter: | Soft stems and same plant material. Woody pieces of plant which rehydrate. Foreign herbs/ spice material. Parts of other non-herb plants - clearly identifiable and visible: Maximum 0.04% w/w |
| Foreign Matter: | Absent |
| Lead: | Max: 0.6mg/kg, ppm |
| Mercury: | Max: 0.02mg/kg,ppm |
| Moisture: | Max: 12% |
| Ochratoxin A: | Max: 15ppb |
| Piperine: | 3.5 to 5% |
| Sulphur Dioxide (SO2): | Max: 5ppm, mg/kg |
| Volatile Oil: | Min: 1.5% |
| Microbiological | |
| Bacillus Cereus: | Max: 100/g |
| Clostridium Perfringens: | Max: 10/g |
| Coagulase Positive Staphylococcus: | Max: 100/g |
| Coliforms: | Max: 50/g |
| Enterobacteriaceae: | Max: 100/g |
| Escherichia Coli: | Max: 10/g |
| Listeria monocytogenes: | Not detected / 25g |
| Salmonella: | Not detected/ 50g |
| Total Viable Count: | Max 50,000 cfu/g |
| Yeasts & Moulds: | Max: 100/g |
Published Date: 2024-11-14 17:37:36