BLACK PEPPER 32 MESH
HS CODE: 0904111
SIZE: 32 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
BLACK PEPPER 22-28 MESH
SIZE: 22-28 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
BLACK PEPPER 40-60 MESH
HS CODE: 0904111
SIZE: 40-60 mesh
COLOR: Dark grey to black
MOISTURE: 12%
IMPURITIES: 0.1%
SHELF LIFE: 2 years
PACKING: 25kg Kraff bag
MOQ: 16tons
Product Code : 1BPG50ST
Product Name : Black Pepper Ground US #50 Steam Sterilized
Description 100 % pure ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper
nigrum L
Country of Origin : Indonesia
Common Name : Lada Hitam (Indonesia), Black Pepper (English)
Botanical Name : Piper Nigrum L
Plant Part : Used Seeds
ANALYTICAL/PHYSICAL
Odor Characteristic, spicy aroma / hot sharp pungent taste
Color/Appearance : Greyish white with some darker brown spect of medium coarse powder Infestation Shall be free from any pest / insect infestation
Moisture Content : (%) Max. 12.0
Volatile Oil : (%) Min. 1.0
Ash on Dry Basis : (%) Max. 7.0
Acid Insoluble : Ash on Dry Basis (%) Max. 1.0
Foreign Material : (%) Max. 0.2
Particle size : (%) Min. 95 Through US #50
MICROBIOLOGICAL DATA
Total Plate Count : (cfu/g) Max. 50.000
Yeast and Mold : (cfu/g) Max. 1.000
E. coli : (cfu/g) Not Detected
Coliform : (cfu/g) Not Detected
Salmonella : (cfu/50g) Negative
METHODS
Testing methods : Asta Method
Packaging : Polyethylene inner bag with three-ply kraft paper outer bag
STABILITY AND STORAGE
12 Months when stored properly on the following conditions:
Recommended storage temperature: 20-32oC
Recommended storage humidity (RH) : 50-60 %
Keep in dry and airy place with no direct sunlight exposure
ï?¼ No extreme treatments whichcould destroypackaging protection capacity
ï?¼ Use all after opening the packaging
