Instant Gravy for Sambal




Chilly powder, selected spices, Vegetable oil, Evaporated creamer, Onion, Garlic, Ginger, Tomato, Tamarind, Salt, Sugar, Water, Shrimp paste, Dry prawn powder, Stabilizers and Thickeners

Important product characteristics


















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 – 4.0 – 5.0

Moisture Level: 55-65 %

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

Saiz  :  180 gm

(Packaging size depends on customer requirements)

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 shrimp paste and dry prawn powder 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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