Moisture:18-22% max
SO2: 100PPM max, no other additives and preservatives;;
Size: diametre 3.5â??5 cm, 10â??13 pieces/100g
H2O: 18-22%
SO2:100ppm max
Sugar:60-70% max
Shape: slices round
feature: healthy and tasty
style: dried, preserved,
shelf life: 12 months
Colour: green colour, with color addition(Bright blue)
PFAD Is a by-product from refining Crude Palm Oil. It is a light brown solid at room temperature, melting to a brown liquid on heating. Palm Fatty Acid Distillate is used in soap industries, animal feed industries and as raw materials for oleochemical industries. Vitamin E can be extracted from PFAD.
Specifications:
Free Fatty Acids (as palmitic) 70% min
Moisture & Impurities 1.0% max
Saponifiable Matter 95% min(basis 97%)
Appearance: whole, typical, uniform variety
Color: typical, without oxidation
Aroma: typical of strawberry
Taste: typical of strawberry
Consistency: Firm
Foreign materials:
Animal (insects, worms, larvae): - not permitted
Vegetable: calyx or fragment - up to 3mm max./1 kg fruit
Stalks or fragment - up to 3mm max./1 kg fruit
Leave and stalk <1cm max 5%
Other fruits - not permitted
Rot / mould - not permitted
Overripe - < 2%
Under ripe - < 1%
Deformed fruits - < 1%
Distorted - < 1%
Pink fruits - < 7%
Machine or Hand cleaned
Broad Beans
Color:Natural green
Size: 50-60,70-80,100-110pcs/100g
Quality standard:First Grade, H.P.S Quality
moisture: 15.5% max
admixture: 0.5% max
Wet Salted Cow Skin
Full substance, unsplitted
100% machine flayed
No ticks, no scratches, no humps
Size: 22 to 34 sq.ft.
Average size: 28 sq.ft..
Thickness: 2 to 4 mm
Weight: 22kgs to 32kg
Average weight: 25kgs
Selection: 80% A/B, 20% C/D
Male 75% / Female 25%
Wet Salted Sheep Skin
For NAPPA production
Size: 7 to 11 sq.ft.
Average size: 9 sq.ft.
Wool length: 25 to 50mm (1 to 2 inches)
Selection: 90% A, 10% B
Wet Salted Goat SKIN
Size: 1.5 to 3.75 sq.ft.
Average size: 2.5 sq.ft. per skin
Selection: 90% A, 10% B
WET SALTED DONKEY HIDES
100% machine flayed
Weight: up to 12 kgs
Average weight: 6 to 8 kgs
Selection: 80% A, 20% B
Brix 28-30%
Technics Cold break
Ingredients 100% fresh tomatoes
Lycopene 50mg/100g Min
Viscosity 6-11cm/30sec
Colour A/B 2.1 Min
L value 22.5 min
PH 4.0-4.4
Total acid 9%
HMC 40%
Sugar ratio >42 dry residue
Shelf life 24 months from production date
Free Fatty Acid 0.1 0.15% max
Peroxide Value 1.0 2.0 meq/kg max
Color (Lovibond) 12.0 15.0 Yellow / 1.5 2.0 Red
Iodine Value (Wijs) 100 - 122
Moisture 0.05 %max
AOM 20 hrs min
Cold Test 5.5 - 12 hrs min
Refractive Index @ 40oC 1.460 1.467
Specific Gravity @ 25oC 0.914 0.920
Saponification Value 182 193
Smoke Point 460 530oF
Flash Point 610 640oF
Fire Point 670 690oF
Free Fatty Acid 0.1 0.15% max
Peroxide Value 1.0 2.0 meq/kg max
Color (Lovibond) 12.0 15.0 Yellow / 1.5 2.0 Red
Iodine Value (Wijs) 100 - 122
Moisture 0.05 %max
AOM 20 hrs min
Cold Test 5.5 - 12 hrs min
Refractive Index @ 40oC 1.460 1.467
Specific Gravity @ 25oC 0.914 0.920
Saponification Value 182 193
Smoke Point 460 530oF
Flash Point 610 640oF
Fire Point 670 690oF
