ABON SAPI SEASONING

General Descriptions:
ABON SAPI SEASONING is light-orange free flowing powder with specific meaty abon taste. It is designed for snack, biscuit and more.

Ingredients:
Sugar, salt, MSG, I+G, spices, abon flavor, food colour sunset yellow, and silicon dioxide.

Analytical Data:

Physical:

Color : Light orange coloured powder
Flavor and odor : Conforms to standard
Particle size : Powder

Microbiological Data (typical values only):

Total Plate Count : Max 1.0 x 10⁶ colony/g
Yeasts and moulds : Max 1.0 x 10³ colony/g
Coliforms : Max 1.0 x 10² colony/g
Salmonella : Negative/25 g
E. coli : Negative/g

Standard Pack Size:
25 kg net in double PE and carton.

Storage:
Storage should be in clean dry facilities with storage temperature below 30oC. Avoid storage at higher temperature and humidity for prolonged periods of time. This product should be kept in tightly closed container to protect the contents.

Shelf Life:
Minimun 12 months from date of manufacture store in sealed original container in a cool dry place away from direct sunlight. Product store beyond the period should be checked against a fresh referance sample.

CHEESE SAUCE POWDER

General Description:
Cheese Sauce Powder is a cheese powder with creamy and cheddar note with bright orange color. It is a free flowing powder and designed for sauce.

Ingredients:
Cheese Powder, MSG, Creamer, Cheese Flavour and Anticaking Agent (E551)

Specification:
Moisture < 5.0%

Standard Pack Size:
25 kg net in double PE and carton.

Storage:
Storage should be in clean dry facilities with storage temperature below 30oC. Avoid storage at higher temperature and humidity for prolonged periods of time. This product should be kept in tightly closed container to protect the contents.

Shelf Life:
Minimun 9 months from date of manufacture store in sealed original container in a cool dry place away from direct sunlight. Product store beyond the period should be checked against a fresh referance sample.

SPICY SEASONING

General Desription:
Spicy Seasoning is a cream free flowing powder with a spicy tatse. It designed for seasoning and instan food application

Ingredients:
Salt, sugar, monosodium glutamate, inosinate, capsicum, hydrolyzed vegetables powder, onion powder, beef powder, white pepper, maltodextrin and anti caking.

Typical data:

Parameter Result Method
Bulk Density (g/ml) 0.7082 Gravimetric
Moisture (%) 3.21 Drying at 105°C
Salt (%) 12.32 Titrimetric

Microbiological data:

Parameter Result Method
Total Bakteri (col/g) 8.3 x 10⁵ BAM Chapter 3, 2001

Standar pack size:
Taped cardboard carton with inner, head sealed, blue, PP bags
Unit weight 25 kgs net

Storage:
Storage should be in clean dry facilities with storage temperature below 30oC. Avoid storage at higher temperature and humidity for prolonged periods of time. This product should be kept in a tightly closed container to protect the contents.

Shelf life:
12 months from date of receipt in an unopened container

Usage levels:
Usage levels range from 5% to 10% of the finished product, as consumed, depending on product type and other ingredients used in its composition.

BARBEQUE SEASONING

General Desription:
Barbeque Seasoning is a light brown free flowing powder with a barbeque aroma. It is designed for seasoning, instan food and snack application

Ingredients:
Salt, sugar, monosodium glutamate, inosinate, flavour, hydrolyzed vegetables powder, onion powder, tomato powder, maltodextrin and anti caking.

Typical data:

Parameter Result Method
Bulk Density (g/ml) 0.852 Gravimetric
Moisture (%) 3.13 Drying at 105°C
Salt (%) 39.47 Titrimetric

Microbiological data:

Parameter Result Method
Total Bakteri (col/g) 6  x 10¹ BAM Chapter 3, 2001

Standar pack size:
Taped cardboard carton with inner, head sealed, blue, PP bags
Unit weight 25 kgs net

Storage:
Storage should be in clean dry facilities with storage temperature below 30oC. Avoid storage at higher temperature and humidity for prolonged periods of time. This product should be kept in a tightly closed container to protect the contents.

Shelf life:
12 months from date of receipt in an unopened container

Usage levels:
Usage levels range from 5% to 10% of the finished product, as consumed, depending on product type and other ingredients used in its composition.