ROASTED EGG PLANT


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SPECT SHEET FOR ROASTED EGG PLANT

General Features

Ingredients : Roasted Red Egg Plant, salt, citric acid, garlic

Physicochemical Characteristics

Container Size : A10 tin plate tin (600 – 615 sixteen and inches)

Vacuum : 10 cm of Hg

Net Weight : 2800 grams ± 50 gr

Drained Weight : 2800 grams ± 50 gr

pH : From 3,90 to 4,20 at 20° of a different consistency.

Salt : 1,25 – 1,40

Color : Uniform yellowish with a tolerance of  of the product not belonging to this category.

Texture : Firm and pleasant with a % 10 of a different consistency.

Flavor and odor : Pleasant and typical (in case of roasted : typical flavor and odor of a fire roasted product)

Homogeneity : A piece per tin

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 (Serving Size 2 oz (56 gr) – Serving per container about 59) Calories

10 kcal

Fat 0,0 g of each

Fiber : 1 g

Protein

0 g

Saturated Fat : 0, g

Vitamin A : 1 %

Carbohydrates: 2 g of these

Trans : 0 g

Vitamin C : 15 %

Sugars:

0 g

Sodium :20 g

Iron : 2 %

These values could be changed depending on the changes of the naturality of the product.