Appearance - a homogeneous homogenized mass of spreadable consistency, without dark inclusions, without remnants of the skin, seeds and other impurities. Smell - natural, well-pronounced characteristic of boiled mashed potatoes made from red hot capsicum. Taste - burning, characteristic of boiled mashed potatoes. The color is uniform throughout the mass, from bright red to intense burgundy. A slight darkening of the surface of the paste layer is allowed.
Physical and chemical indicators: Brix: 9-12% Mass fraction of titratable acids: no more than 1 pH: 4-5 Mass fraction of chlorides: no more than 0.2 Bitterness factor: 68000
Toxic elements: Hot pepper paste content c. at 10 o'clock% Lead: 0.5 Arsenic: 0.2 Cadmium: 0.03 Mercury: 0.02 Aflatoxin B1: 0.005 HCCH and its isomers5 0.5 DDT and its metabolites: 0.1 Nitrates: 300/52
Hot pepper paste content c. at 10 o'clock%: BGKL: in 0.01, not allowed / in 0.01 not detected Sulf.clot: not allowed in 0.01 / not found in 0.01 P/F: not allowed at 25.0 / not detected at 25.0 Mold: no more than 2 * 10² / not detected
Packing: Metal barrels 200l. with aseptic bag-liner. Expiration date and storage conditions: expiration date 24 months from the date of production. Store at temperatures from 0 to +25℃ and relative humidity of 75%.