Description
INSTANT GRAVY FOR VEGETABLE CHICKEN CURRY
Curry powder, Ginger, Selected Spices, Tomato, Groundnut, Oil, Evaporated creamer, water, Salt, Tamarind, Lemongrass and stabilizer
| Important product characteristics | |
| -Biological
-Chemical
-Physical |
Yeast & Mould – Max. 5.0×102 /gm
Coliform – <10 /gm E.Coli – Nil
pH – 4.0-5.0 Moisture Level: 40-50 % 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 | Cooking |
| Intended Use | As direct consumption stated on the label |
| Preparation Before Use | Well cooked before served |
| Intended Customer | General public |
| Packaging | Polythene Bags (HDPE) |
Distribution/Delivery method |
Local Market – Insulated van & lorry
Export Market – Refrigerated container. |
| Storage | Room Temperature (to be delivered with in one day) |
| Shelf Life | 18 month from the date of manufacturing |
| Labeling Instructions | Product Name, Batch No, Storage Requirement, Net Weight, Expiry Date 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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