Sriracha chili sauce

Definnition

Hot Chili puree is a product that is prepared by extraction of the liquid obtained from mature chili. Fresh Chili maintained in excellent condition by suitable means according to Good Manufacturing Practice.

Physical Characteristics

Status                : Gelatinous form without pips, seeds and peel.
Color                 : Red
Flavor & Taste  : Natural flavor of Hot Chili and free from burned, cooked or any off flavor taste

Chemical Characteristics :

Dry matter content               :  70 – 80%

Salt                                       :    5 – 8%
Acidity (as citric acid)         :  < 1%
Total Anaerobic bacteria      cfu/g            < 10⁴
Coliforms                             cfu/g            < 3
E. Coli                                  cfu/g            < 3
S. Aureus                             cfu/g            < 10²
Salmonella                            cfu/25g        No

Potassium Sorbate (202)      Max 0,1g per kg

Sodium Metabisulfite (223) Max 0,030g per kg

Ingredients:

Chili : 85 %
Garlic (4,6%) and Sugar (3,2%)

Salt (5,85%) and Vinegar (1,35%)
Potassium Sorbate  and Sodium Metabisulfite Preservatives

Genetically modified (GMO).

Packing & Storage:

Packing    : Product is packed in plastic bottles/gallon: 510gr, 796gr,  3972gr (12 bottles/carton or 4 gallons/carton).

Shelf life : 24 months  from production date .

Date of production : recorded on the bottle itself , the bottle label.

Storage    : In cool and dry place; store in ambient temperature (+25%); protect from moisture and direct sun light. Put the lid closed after each use.