BCFoods Pepper Jalapeno Green Powder -40
Properties
- Physical Form
- Powder
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Spices Herbs & Seasonings
- Vegetable Products & Extracts
Other characteristics
- Brand
- BCFoods
- Features
Antioxidant Properties, Cost Effective, Free of Major Allergens, High Quality, Imparts Flavor, Improves Eye Health, Rich in Minerals, Rich in Vitamins, Stimulates Immune System, Vitamin C Enriched
- Ingredient Name
- Green Jalapeno Pepper Powder
- Labeling Claims
Aflatoxin-free, Allergen-free, Foreign matter-free, Kosher, Metal-free, Naturally Derived, Organic, Pathogen-free, Plant-Based, Sustainable, Traceable Manufacturing Process; Aflatoxin-free; Allergen-free; Foreign matter-free; Kosher; Metal-free; Naturally Derived; Organic; Pathogen-free; Plant-Based; Sustainable; Traceable Manufacturing Process
- Certifications & Compliance
BRC Certified, FDA 21 CFR 117, FDA Food Safety Modernization Act (FSMA), FSA Certificate, FSSC 22000, GFSI Certified, GMP, Hazard Analysis Critical Control Point (HACCP), Kosher, Organic Certified, SEDEX Approved, USDA Organic, cGMP
- Note
Microbiological results are based on a three-class sampling plan.
- Markets
- Food & Nutrition
- Hydration
Instant in hot water.; Typical re-hydration ratio is about 1:7 (dry: fresh).
- Shelf LIfe
- 24 months
- Technology
- Food Ingredients
- Packaging Type
- Cases
- Country of Origin
- China
- Mexico
- Ingredient Origin
- Natural Origin
- Plant Origin
- Vegetable Origin
- Packaging Information
Product is supplied in poly-lined corrugated fiber cases.
- Food Ingredients Features
- Antioxidant Properties
- Cost Effective
- Free of Major Allergens
- High Quality
- Imparts Flavor
- Improves Eye Health
- Rich in Minerals
- Rich in Vitamins
- Certifications and Compliance
- BRC Certified
- FDA 21 CFR 117
- FDA Food Safety Modernization Act (FSMA)
- FSA Certificate
- FSSC 22000
- GFSI Certified
- GMP
- Hazard Analysis Critical Control Point (HACCP)
- Food and Nutrition Applications
- Cheese
- Chips
- Dips
- Dressings
- Food Seasonings
- Processed Meat Products
- Ready Meals
- Sausage
- Handling Conditions
- Recommended storage is in a cool dry area.
- Shelf life under normal conditions is 24 months.
Technical data
Table 1 of 3
1 row| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 5 | % |
Table 2 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | 100000 | /g |
| Yeast and Molds Count | 200 | /g |
| Coliforms | 400 | /g |
| Escherichia coli | max. 3 | MPN |
| C Staphylococcus | max. 10 | /g |
| Salmonella Negative | 750 | /g |
Table 3 of 3
1 row| Characteristic | Value | Unit |
|---|---|---|
| USS Mesh Size (on US #40) | max. 5 | % |
