Loading...
Hot Pepper Pasta
Appearance
Red jalapeno and paprika chilli pepper, naturally ripe, of homogenous texture, , of natural fermentation, free of Dacus or other signs of fly infections.
Color
Red , red typically of pepper naturally ripen
Odor
Typical of naturally ripen pepper
Taste
Spicy, typical of naturally ripen jalapeno and paprika chilli pepper, slight salty, without off flavors of side fermentation (zapateria, butyric, decayed egg, etc.)
Texture
Homogenous texture, with some seeds.
Ingredients
Mixture of Red jalapeno and paprika chilli pepper( pepper puree ) , water, salt, acidity regulator citric acid and Acetic acid , sunflower oil , Xanthan gum , preservative material : potassium sorbate.
Brine Chemical Analysis |
pH |
3.7-4.0 |
Salt content |
7.0 ± 1,0 % w/v |
|
Total Acidity (expressed as acetic acid) |
0,8 – 1.2 % w/ |
Microbiological |
According to IOC “Trade Standard Applying To pickles ” |
|
Total viable count at 30°C (TVC) |
<109 c.f.u./g |
|
Total Yeasts |
<109 c.f.u./g |
|
Total Lactobacillus |
<109 c.f.u./g |
|
Moulds |
< 103/g |
|
Total Coliforms |
< 10/g |
|
Staphylococcus aureus |
Absence |
|
Salmonella spp / 25 g |
Absence |
|
Listeria Monocytogenes /25g |
Absence |
Please complete the following form to complete your order.