Kalustyan Cinnamon Ground
Kalustyan Cinnamon Ground is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is certified organic by the USDA and meets the highest standards of food safety through compliance with the FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) regulations. It is also suitable for people with dietary restrictions, being certified kosher, halal, vegan, and non-GMO project verified. Additionally, it has been produced with strict adherence to GMP and GFSI-certified processes, and the supply chain has been audited and approved by SEDEX. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.
Properties
- Physical Form
- Powder
Product families
Applications
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
Other characteristics
- Features
- High Quality
- Functions
- Spice
- Ingredient Name
- Cinnamon
- Labeling Claims
Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan; Vegetarian
- Odor
- Pleasant fragrant odor
- Flavor
- Warm and sweet aromatic taste
- Markets
- Food & Nutrition
- PACKAGING
- Packed in 50-pound carton/bag.
- Appearance
- Tan-brown to tan-reddish
- Shelf LIfe
- 1 Year
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Cartons
- Country of Origin
- Indonesia
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Store in a cool dry place.
- Ingredient Statement
- Cinnamon 100%.
- Sterilization Method
- Ethylene Oxide
- Food Ingredients Features
- High Quality
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- FDA Compliant
- FDA Food Safety Modernization Act (FSMA)
- GFSI Certified
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 5 | % | ASTA 3.0 |
| Moisture | max. 15 | % | ASTA 2.1 |
| Volatile Oil | min. 0.025 | ml/100g | ASTA 5.0 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Granulation (USS 20M) | max. 0 | % |
| Granulation (USS 60M) | max. 5 | % |
Table 3 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Relative Humidity | 55 | % |
| Storage Temperature | 50 - 70 | °F |
Table 4 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform | max. 300 | cfu/g | AOAC 991.14 |
| E.coli | max. 3 | MPN/g | FDA BAM Chapter 4 |
| Salmonella | Negative | per 2 x 375 grams | eq. FDA BAM Chapter 5 |
| Total Plate Count | max. 100,000 | cfu/g | AOAC 990.12 |
| Yeast & Molds | max. 1,000 | cfu/g | AOAC 997.02 |
