Hot Sauce - Sachet
Hot Sauce -Sachet
(Private label available)
|Ingredients:||Chilli Puree, Salt, Vinegar, Xanthan Gum as stabilizer and Potable water|
|Technical Specification:||Chemical Parameters: pH: 4.0-4.7, Acidity: 2.26 to 2.35%, Salt: 4.0 to 5.0% Microbial Parameters: TPC <10, coli forms: Absent, Yeast and Molds: <10|
|Preservation Method:||Natural chilli puree preserved in salt and vinegar|
Primary Packaging: Sachet
Secondary Packaging: Printed Corrugated Cartons
|Storage and Distribution:||
Store in cool and dry place. Refrigerate after opening.
Transportation at ambient temperature.
|Intended Use:||Ready to use and can be used for further processing in food industries/ catering|
|Shelf Life:||12 months, 18 months and 24 months|