Red Roasted Peppers


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SPECT SHEET FOR ROASTED RED PEPPERS

GENERAL FEATURES
Ingredients: Roasted Red Peppers, water, salt and vinegar

Physicochemical Characteristics
Container Size: 3 kg tin plate tin
Vacuum: -10 cm of mercury minimum
Headspace: Less Than % 7 of the inside height of the tin.
Net Weight: 2500 grams
Drained Weight: 1659 grams ( 1610 g minimum )
pH: From 3,90 to 4,40 at 20° of a different consistency.
Color: Uniform pale red with no green parts with a tolerance of  of the product not belonging to this category.
Texture: Firm and pleasant with a % 20 of a different consistency.
Flavor and odor: Pleasant and typical (in case of roasted : typical flavor and odor of a fire roasted product)
Seeds: 10 per 100 grams
Peel: 1,5 cm² per 100 grams (3,5 cm² for roasted peppers)
Homogeneity: A piece per tin
Brix Degree: From 3 to 7 depending on the fruit ripeness.

MICROBIOLOGICAL FEATURES
This product is commercially sterile, which means, that microorganisms with the ability to cause food intoxication have been eliminated and altering germs have been reduced to a commercially acceptable level.

NUTRITIONAL FACTS (Amount per 100 g of the product)
Calories: 27 kcal
Fat: 0,2 g of each
Fiber: 0,4 g
Protein: 1,5 g
Saturated Fat: < 0,1 g
Vitamin A: 165 μg (! CDR)
Carbohydrates: 4,9 g of these
Trans: < 0,01 g
Vitamin C: 59,4 mg ( CDR)
Sugars: 4,1 g
Sodium: 0,106 g
These values could be changed depending on the changes of the naturality of the product.

STORAGE
Product, unless it had been opened, can be stored at room temperature in a dry and clean place away from direct sunlight and heat. Best before end date is 3 years from production date.