Description
INSTANT GRAVY FOR KURMA CURRY
Curry powder, Selected spices, Vegetable oil, Onion, Garlic, ginger Tomato, Salt, Sugar, Green Chilly, Groundnut, Evaporated creamer, water, thickener and Stabilizer
| Important product characteristics
-Biological
-Chemical
-Physical |
Thermophilic aerobic and anaerobic Bacteria – Nil Mesophilic Aerobic Bacteria – Max. 5.0×102 / gm Mesophilic Anaerobic Bacteria – Max. 5.0×103 /gm Coliform – <10 /gm E.Coli – Nil
pH – 4.5-5.5 Moisture Level: 65-70 % Heavy Metal Test (Max. Permissible Limit in mg/kg)1) Arsenic – 1 2) Lead – 2 3) Mercury -0.05 4) Cadmium -1 5) Antimony -1
oily and red in colour |
| Process Type | Retort processing |
| Intended Use | As direct consumption stated on the label |
| Preparation Before Use | Well cooked before served |
| Intended Customer | General public |
| Packaging | Material : Retortable Aluminium Pouches
Size : 180 gm |
Distribution/Delivery method |
Local Market – Insulated van & lorry
Export Market – Insulated van & lorry/ship |
| Storage | Room temperature |
| Shelf Life | 24 month from the date of manufacturing |
| Labelling Instructions | Product name, Company logo, Halal logo, Cooking instructions, Ingredients, Nutritional facts, Storage requirement, Serving size, Manufacturer name, Net weight, Expiry date, Bar code and
Allergic information (contains groundnut as food allergen) |
| Potential for Mishandling | Once opened keep refrigerated condition and to be used within 24 hrs. Re-frosting and defrosting again will spoil the texture |
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