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Description

PRODUCT SPECIFICATION FOR GLASS JARS

Product Description:

 Whole cored red peppers (capsicum baccatum), very close to that of the “Peppadew” variety. The peppers are in sugar vinaigrette, without calcium defect, firm and crispy without stems or leaf material and packed in round **0ml glass jars of **0g gross weight and **0g net drained weight. Seed allowance: 3% of nett mass.

Tolerances:

The total allowable tolerances for peppers ‘out of specification’ in each consignment shall be limited to a maximum of 8% of total drained weight per pack, described as follows:

Texture:​Firm to crispy

Smell:​Sweet, fruity vinegar

Taste:​Vinegary, sweet with typical chili bite.

Flavour:​Typical vinegar, sweet, fruity

Colour:​​Red

Grading / Size:​Average *0mm diameter (in a range between *5mm and *0mm)

Seeds:​​Not more than 0.5% of drained weight per pack (DW).

Major Splits:​Peppers unsuitable for filling with splits emanating from the core and extending down the side wall of a pepper.

Exclusions to tolerances:

Minor splits:​Peppers shall be considered as suitable and within tolerance limits for filling with splits emanating from the core of the pepper but not extending down the side wall.

Ingredients:

South African Peppers, Sugar, Acetic Acid, Salt,Ascorbic Acid, Water, Firming Agent : E**9 and Anti-oxidant E**0.

Microbiological Standards:

Microbiological characteristics â€‹Standard (m)​     Maximum (M)​Method

Total Plate Count (aerobe) /g​: <*0pwr 4 CFU/G   *0pwr 4 CFU/G​Petri films

Yeasts / g​: <*0 cfu/g​      *0 cfu/g​Ditto

Moulds / g​: <*0 cfu/g​      *0 cfu/g​Ditto

Staphylococcus aureus/g​: <*0 pwr 2 cfu/g     *0 pwr 2 cfu/g​Ditto

Coli forms / g â€‹: <*0 cfu/g​      *0 pwr 2 cfu/g​Ditto

Escherichia coli / g​: <*0 cfu/g​      *0 cfu/g​Ditto

Salmonella sp.​: Absent​

Chemical & Physical Standards:

Parameter​Method​Desired​Unit​Tolerance

pH Value​ph meter​3.*0​0.2

Refraction​Refactometer​*1.5​Brix​2.0

Acidity

(% acetic acid)​Titration​2.1%​%​0.2

Nutritional Information per **0g:

Energy​:​**3 KJ

​**7 K Cal

Vitamin C​:​**0 mg

Protein​:​1.0 g

Fat​:​1.4 g

Carbohydrate​:​*8.8 g

Production / treatment / packing technology / packing material.

Product is cleaned, cored and graded prior to being packed in clear class jars in sugared vinaigrette.

Thereafter follows the pasteurization process.  

The jars are heated in a steam tunnel to *5 degrees Celsius and maintained at this temperature for 4 minutes.

Jars are placed directly into water at a temperature of between *0 – *6 degrees Celsius.

The water is circulated in order to speed up the cooling down process.

The jars are dried and where required labelled, afterwhich jars are packed onto trays, palletized and stacked for shipment.

Best before date:   24 months from packing.

Storage & transport conditions: Ambient.

Production declaration:

The product is not treated with ionized rays.