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- PAPRIKA POWDER
- SPECIFICATIONS
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- Botanical Nomenclature:
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- Capsicum annum L. (Fam. Solanaceae)
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- Preparation:
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- Spanish ground Paprika is the red ripe fruit of Capsicum annum dried
and milled
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- PHYSICOCHEMICAL PROPERTIES
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- Appearance:
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- Fine red powder
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- Odour and flavour:
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- Characteristic of Spanish Paprika
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- Colour:
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- 40 to 160 ASTA units (ASTA 20.1 method)
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- Bulk Density:
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- 550 - 650 g/l
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- Foreign matter:
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- The product is free from any added matter, preservatives or artificial
colouring material
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- Particle size:
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- 100% to pass 1 mm sieve
- 80% to pass 0.5 mm sieve
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- Moisture content:
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- max. 12%
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- Lead:
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- < 10 ppm
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- Zinc:
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- < 50 ppm
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- Copper:
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- < 20 ppm
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- Arsenic:
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- < 3 ppm
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- Total ash:
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- max. 8.5%
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- Crude fibre:
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- max. 28%
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- Pesticide residues:
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- According to the E.E.C. regulations
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- MICROBIOLOGICAL STANDARS:
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- T.P.C.:
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- max. 100.000 cfu/g
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- Yeasts and Moulds:
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- max. 10.000 cfu/g
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- E. Coli:
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- max. 1.000 cfu/g
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- Coliforms:
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- max. 1.000 cfu/g
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- Salmonelle:
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- Absent /25 g
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- In a cool, dark and dry place free from any contamination
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