Mincing Spice Cinnamon Ground 2.5%

Mincing Spice Cinnamon Ground 2.5% represents the artistry of expertly grinding cinnamon bark to create a culinary masterpiece. With its captivating reddish-brown hue, it not only adds visual appeal but also infuses your dishes with a distinctive, mildly pungent, and irresistibly aromatic flavor profile.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Applications

Food & Nutrition — Food

Bakery
Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

End Uses: Noodles, Pies, Sauces, Soups, Spice Seasoning
Functions: Spice
Ingredient Name: Cinnamon Powder
Labeling Claims: Allergen-free, Kosher, Natural, Naturally Derived, Non-GMO, Non-Hazardous, Pareve, Plant-Based; Allergen-free; Kosher; Natural; Naturally Derived; Non-GMO; Non-Hazardous; Pareve; Plant-Based
Markets: Food & Nutrition
Shelf LIfe: 24 Months
Technology: Food Ingredients
Country of Origin: Indonesia
Ingredient Origin: Natural Origin
Plant Origin
Storage Information: The material shall be stored under normal food warehouse dry conditions.
Food Ingredients Functions: Spice
Certifications and Compliance: FFDCA
GMP
Food and Nutrition Applications: Noodles
Pies
Sauces
Soups
Spice Seasoning

Technical data

Table 1 of 2

6 rows

Characteristic	Value	Unit	Method
Granulation (-60)	min. 95	—	ASTA 10
Steam Volatile Oil	min. 2.5	%	ASTA 5.0
Moisture	max. 10	%	ASTA 2.1
Total Ash	max. 6	%	ASTA 3.0
Acid Insoluble Ash	max. 2	%	ASTA 4.0
Water Activity	max. 0.625	aW	AOAC 978.18

Table 2 of 2

5 rows

Characteristic	Value	Unit	Method
Total Plate Count	max. 50000	CFU/g	CMMEF, APHA CHP 7, FDA BAM Onl
Yeast & Molds	max. 100	CFU/g	CMMEF CHP 20, FDA BAM Online C
Coliform	max. 100	MPN/g	FDA BAM Online CHP 4
Escherichia coli	max. 3	MPN/g	FDA BAM Online CHP 4
Salmonella (37.5g)	NEGATIVE	—	FDA BAM Online CHP 5