Instant Satay /Curry Sauce




Cleaned and selected spices, groundnut, Vegetable oil, Salt, Water and Tamarind.

Important product characteristics
















Yeast & Mould    – Max. 5.0×102 /gm

Coliform           – <10 /gm

E.Coli             – Nil


pH – 5.0-6.0

Moisture Level: 35-40 %

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, Thick 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
Labelling 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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