Description
INSTANT CHILLI PASTE
Vegetable oil, Onion, Garlic, Dried Chilli, Salt & Sugar
| Important product characteristics
-Biological
-Chemical
-Physical |
Bacillus cereus -Absent in 25g Staphylococcus aureus -ND (<10) cfu/g Yeast and Molds – ND (<10) cfu/g Coliform – ND (<10) cfu/g E.Coli – ND (<10) cfu/g
pH – 4.51-5.00 Moisture Level (%) – 50-60% Benzoic Acid – Max.1000ppm (1000mg/kg) 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 | Hot Filling |
| Intended Use | Consumption as stated on the label |
| Preparation Before Use | Well cooked before served |
| Intended Customer | General public |
| Packaging | 30gm/Pkt , depends on the customer preference |
Distribution/Delivery method |
Local Market – Insulated van & lorry
Export Market – Insulated ship |
| Storage | Keep in a cool, dry place |
| Shelf Life | 12 month from the date of manufacturing |
| Labelling Instructions | Product name, Ingredients, Storage requirement, Manufacturer name, Net weight & Expiry date |
| Potential for Mishandling | Once opened keep refrigerated condition |
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