| CHEMICAL
STANDARDS
|
| Moisture
: |
3.0
% maximum |
| Total
Fat Content (dry basis) : |
50
- 60 % maximum |
| Free
Fatty Acid (as Oleic Acid) : |
0.3
% maximum |
Residual
Sulfite :
(sodium metabisulfite) |
Negative
or Standard
50 ppm to 120 ppm maximum (depending on buyer's requirement) |
MICROBIOLOGICAL
STANDARDS
|
| Coliform
Count per gram : |
Negative |
| Escherichia
Coli per gram : |
Negative |
| Salmonella
in 25 gram : |
Negative |
SUGGESTED USAGE
For candies, cakes and
cookies batter, toppings and home-cooked recipes. |
 |
HANDLING / STORAGE / SHELF LIFE
Store
on pallets in odour-free and dry area, out of direct heat or
sunlight, away from walls. During shipment via sea vessel,
product is recommended to be stored under deck. Product
should have a shelf life of twelve (12) months from the date
of production if stored under ideal storage conditions in
the original sealed bag. Product is guaranteed free from
sterilisation by fumigation or irradiation. |
