RED CHILI POWDER
I. GENERAL MATERIAL INFORMATION
- Material Name: Red Chili Ground
- Scientific Name: Capsicum annum
- Origin: Vietnam
II. MATERIAL COMPOSITION
- Ingredients: Dried Red Chili
- Additives, coloring and flavoring agent: NO
- Products are produced without using any genetically modified organisms (GMO) and methods.
- Other material requirements:
- It shall be GRAS or Generally Recognized as Safe
- 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. NUTRITION INFORMATION
Per 100gram
| Calories:282 | Protein: 12 grams |
| Vitamin A: 9500 IU | Vitamin C: 144 milligrams |
| Fat: 17 grams | Vitamin E: 30 milligrams |
| Iron: 10 milligrams | Total Carbohydrates: 53 grams |
| Potassium: 2100 milligrams | Iron: 10 milligrams |
VI. PHYSICAL & CHEMICAL CRITERIA
| Criteria | Target |
| Particle size | 95 % MIN THROUGH US #40 |
| Aroma | Pungent, typical of chili |
| Color | vibrant red color |
| Criteria | Analysis results | Unit |
| Moisture | 12.0 | % v/w, max |
| Total Ash | 8.0 | % v/w max |
| Scoville Heat Units | 35000-80000 | SHU |
| Total Ash | 8.5 | % v/w, max |
| Sudan I,II,III,IV | Absent | Ppb |
| Aflatoxin Total (B1, B2, G1, G2) | 20.0 | ppb, max |
VII. MICRO CRITERIA:
| Criteria | Analysis results | Unit |
| TPC | 50,000 | cfu/g, max |
| Yeast & Mold | 100 | cfu/g, max |
| Salmonella | Negative | cfu/25g |
| E.coli | Negative | Cfu/g max |
| Coliform | 100 | Cfu/g max |
| Enterobacteriaceae | 100 | Cfu/g max |
| Bac. Cereus | 100 | Cfu/g max |
VIII. 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.
