CRACKED WHITE PEPPER 1/4
I. GENERAL MATERIAL INFORMATION
- Material Name: Cracked White Pepper 1/4 Quarter
- Scientific Name: Piper nigrum L.
- General description: White pepper whole is made of Black pepper whole and black pepper is prepared from unripe pepper berries of the plant Piper nigrum L.
- Origin: Vietnam
II. MATERIAL COMPOSITION
- Ingredients: White Pepper
- Additives, coloring and flavoring agent: NO
- Other material requirements:
- It shall be GRAS or Generally Recognized as Safe
- It shall be Non-GMO or make from Non-GMO ingredients.
- It shall be free from any Non-Halal component/s.
- It shall be free from toxic non-permissible dyes or colorants.
III. ALLERGEN DECLARATION
| Allergens | Recipe Without | May contain | Unknown |
| Cereals containing gluten (wheat, rye, barley, spelled, kamut or their hybrids) and products from them | X | ||
| Crustaceans and products from them | X | ||
| Eggs and products from them | X | ||
| Fish and products from them | X | ||
| Peanuts and products from them | X | ||
| Soybean and products from them | X | ||
| Milk and products from them | X | ||
| Seeds such as: happy pear, chestnuts, walnut, cashew, pecan, nuts wine, pistachio, bargain. | X | ||
| Queensland nuts and products from them | X | ||
| Celery and products from them | X | ||
| Lupine beans and products from them | X | ||
| Soft body and products from them | X | ||
| Mustard and products from them | X | ||
| Sesames and products thereof | X | ||
| Sulphur (SO2) and Sulphites (SO3) in a concentration above 10mg/kg. | X |
IV. PROCESSING REQUIREMENTS
It shall not undergo the process of irradiation.
V. PHYSICAL & CHEMICAL CRITERIA
| Items | Target |
| Aroma | Sharp, Penetrating, Pungent |
| Color | Off-white ground berries |
| Criteria | Analysis results | Unit |
| Moisture | 12.0 | % v/w, max |
| Volatile oil | 1.5 | % v/w, min |
| Peperine | 3.5 | % v/w, min |
| Aflatoxin B1 | 5.0 | ppb, max |
| Aflatoxin Total (B1, B2, G1, G2) | 10.0 | ppb, max |
VI. MICRO CRITERIA:
| Criteria | Analysis results | Unit |
| TPC | 10,000 max | CFU/g |
| E.coli | Negative | CFU/25g |
| Salmonella | Negative | CFU/25g |
| Coliforms | 50 max | CFU/g |
| Yeast & Mold | 100 max | CFU/g |
VII. PACKING: in PE Bags 25kg/bags and covered with Kraft Paper Bags.
Shelf Life: 24 Months from the date of production.
Packing shall be suitable to the product’s characteristics. It shall provide protection against air, vapors, gases, odors, dust, light, moisture, pest and mechanical damages.
- It shall be clean and dry, intact and free from damages.
- It shall be free from visible molds,
- It shall be free from pest and damages caused from pest/s
- It shall be free from evidences of tampering, vandalism or intentional contamination.
