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Strawberry E163 Spec

Qingdao Heritage Food Co., LTD. produces dried strawberries through a process that includes trimming, sulfiting, washing, boiling, and hot air dehydration. The product has a shelf life of 12 months and is packed in boxes containing four 5 kg bags. It meets specific physical, chemical, and microbiological specifications to ensure quality and safety.

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112 views2 pages

Strawberry E163 Spec

Qingdao Heritage Food Co., LTD. produces dried strawberries through a process that includes trimming, sulfiting, washing, boiling, and hot air dehydration. The product has a shelf life of 12 months and is packed in boxes containing four 5 kg bags. It meets specific physical, chemical, and microbiological specifications to ensure quality and safety.

Uploaded by

gary.childs1314
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Qingdao Heritage Food Co.,LTD.

No.61 Hongkong Rd, Pingdu, Qingdao City, China Postcode 266700

Tel. : (0532) 83326673, FAX : (0532) 83326666


http://qdhrtfood.com
PRODUCT SPECIFICATION Date :25/11/2019
Product Dried Strawberry Whole

Description Fresh sound ripe strawberry which has been trimmed, sulfiting, washing , boiling ,
syrupping and process by hot air dehydration. Dehydrated strawberry is free flowing, non
sticky and clump free.

Packing 4 bagsX 5 kgs per box.

Shelf Life 12 months under recommended storage.

Storage Store in cool dry ( <25 °C), ordor-free area , out of sunlight.

Shipping Dry, ambient condition.


Strawberry, white sugar, citric acid, sodium metabisulfite , red cabbage to enhance
Ingredients red color .
Physical Characteristics Method Specification

Color Visual Typical red color

Flavor Organoleptic test Sweet, characteristic of Strawberry with no off-flavors.

Assume count count&weigh Pieces count/100g , 20-30 pcs/100g

Foreign matter visual Target absent


- Plant component and other fruit contamination less than 2%
by weight
- Small black spot less than 5 % by weight

Chemical Characteristics Method Specification

Moisture Content Moisture Balancer 16 % Max


Sulphur dioxide Distillation& Titration 300 ppm Max
Total Sugar Titration 65-75 %
Water Activity Aqua Lab 0.70 Max
Microbiological analysis Method Specification
Total Plate Count Plate count <5,000 /g
Coliforms MPN Method < 3/g
E . Coli MPN Method < 3/g
Yeast& Moulds Plate count < 200/g
Samonella Plate count Negative/25g
Stap. Aureus Plate count Absent / g

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