Location
Shelf Life
Packaging Type
(A) PHYSICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Flavour High spicy Complies Color Red Complies Length 5-6 max Complies Breath 0.8-1.3 max Complies Skin Thin Complies Pods with Stalks 1% maximum Complies Broken Chilies 2% maximum Complies Loose Seeds 1% maximum Complies Damaged & Discolored pods 1% maximum Complies Foreign Material 1% maximum Complies (B) CHEMICAL PARAMETERS: Moisture 14% maximum Complies Capsaicin content in % 0.50-0.70 max Complies Pungency in SHU 75000-100000 (Heat) Complies (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count – TPC (max) Less than 10000 CFU/g or CFU/mL Complies Yeast and Mould – Y&M (max) Complies Coliforms (max) Complies E. coli (max) Complies
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