Specifications

Fresh carrot---Washing---Cutting root---Blanching---cut into piece---Mixing surgar---Drying

A. Physical
TEST RESULT AND / OR LIMIT
1. Specification 5X5   size is basically even
2. Color & lustre Nice orange or tangerine, no brown or black granules
3. Moisture Max 8%
4. Taste / smell Typical / fresh flavor

B. Microbiological
1. Total plate count ≤100.000 /g
2. Total coliforms <100 /g
3. E. coli <10 /g
4. Yeast & mould <300 /g
5. staphiloc. aureus Negative 25/g
6. salmonella Negative 25/g
7. Pathogenic species Negative
    
C. Free from
1. Insect fraguents
2.Any animal traces / vectors
3. Fecal materials / parasits
4. Metals, plastic, textile, wood
5. Sand / soil

6

D. Storage & Shelflife
1. 25kg/double plastic bags inside and carton outside or packing at buyers option
2. store the product under fresh & dry conditions, temperature at 20-25 °C, donot leave product exposed.
3. Product shelflife is 24 months from manufacturing date when kept in its original packaging and is stored according to above mentioned conditions.