Crystallized Ginger Slice,Cameroon Rahim price supplier

company profile

Vintaris Trade Ltd

Cameroon

Contact: Mr.Ekane Nelson

Tel: 237-00-96215526

Number of Employees: 100 ~ 500

Business Type: Manufacture

product details

Model No:Crystallized ginger slices

Standard:Grade 1

Origin:Cameroon

Brand:Rahim

C rystallized ginger slices

1.without SO2
2.water activity 10%
3.crystallized
4.yellow

Crystallized ginger slices:

Crystallized ginger Cubes

Crystallized ginger Sticks

Crystallized ginger slices

Physical properties: Color: Yellow to light yellow to brown

Taste:Typical of Natural Ginger

Aroma:Typical of Natural Ginger

Microbiological Properties:Total Plate Count: 10000(CFU/g)

Coliform: <3(CFU/g)

E. Coli: <3(CFU/g)

Salmonella: Negative(CFU/g)

Chemical Properties: Sulfites:<10ppm

Moisture content: 14%max

Brix: 65-90

Physical properties: Sizing: Width:2.0-6.00cm

Length:3.0-10.0cm

Thickness: around 0.3cm

Crystallized ginger:

1.Moisture:14-18%

2.Ingredients:ginger, cane sugar
3.SO2:below 10 ppm

4.Sugar:<72%
5.Packing:5kg/box*4boxes/ctn=20kg/ctn or 10kg/ctn or as your requirement

6.MOQ:1tons

7.pH:3.8-4.5

8.Brix:70%-75%

1.0    Product information

1.1    Ingredients : Ginger (55%), Cane Sugar

Note: The % ginger in is calculated on the in-going weight of ingredients and does not take

into account any moisture loss.

2.0    Product analysis - Physical characteristics

Criteria

Specification

Piece size

Fibre

Minimal visible fibre

Colour

Golden yellow with crystals

Flavour

Characteristic, sweet spicy flavour, free from off or objectionable

flavours, should not have an artificial taste.

3.0              Product analysis - Chemical characteristics

Criteria

Specification

Brix

72-78

pH

3.8-4.3

Sulphur dioxide

<10ppm

Water Activity

<0.75 A w

Moisture

8 -18%

4.0

Product analysis - Microbiological characteristics

Criteria

Target

Maximum

Total Viable Count

<100 /g

<1 000 /g

Osmophilic yeast

<10 /g

<100 /g

Yeasts & Moulds

<10 /g

<100 /g

Coliforms

<10 /g

<100 /g

Staph.aureus

<10 /g

<100 /g

E.coli

--

<10 /g

Salmonella

--

Absent in 25g

5.0

Contaminants

5.1 Heavy Metals – This product shall be free from heavy metals in amounts that may represent

a hazard to human health as per the following table.

Heavy Metal

Max. Residue Limit.

Arsenic

1.0 mg/kg

Mercury

0.03 mg/kg

Cadmium

0.1 mg/kg

Lead

0.5 mg/kg

Ingredient Profile: Ginger, Cane sugar

Recommended Storage: In dry and cool Place 15-30 degrees Celsius

Shelf Life: 2 years under optimum storage

Packaging: Heat Sealed Poly Bags in Corrugated Cartons of 20kgs net

Criteria	Specification
Piece size
Fibre	Minimal visible fibre
Colour	Golden yellow with crystals
Flavour	Characteristic, sweet spicy flavour, free from off or objectionable
	flavours, should not have an artificial taste.

	Criteria		Specification
Brix			72-78
pH			3.8-4.3
Sulphur dioxide			<10ppm
Water Activity			<0.75 A w
Moisture			8 -18%
4.0	Product analysis - Microbiological characteristics

	Criteria	Target		Maximum
Total Viable Count		<100 /g		<1 000 /g
Osmophilic yeast		<10 /g		<100 /g
Yeasts & Moulds		<10 /g		<100 /g
Coliforms		<10 /g		<100 /g
Staph.aureus		<10 /g		<100 /g
E.coli		--		<10 /g
Salmonella		--		Absent in 25g
5.0	Contaminants

Heavy Metal	Max. Residue Limit.
Arsenic	1.0 mg/kg
Mercury	0.03 mg/kg
Cadmium	0.1 mg/kg
Lead	0.5 mg/kg