SPECIFICATION Culinary- Colour: Flavour: Texture Blemish per 50g Maximum Minimum Moisture %- Target: Maximum: Minimum Peroxidase: Fat %(Meats) Peroxide Value of extracted fat(Meats) Free Fatty Acids(Meats) Bacteria per g Total Count Escherichia coli Bacillus Coli-Salmonella species Moulds/Yeasts per g: Lead ppm Iron ppm Packing -Residual Oxygen %o Some major buyers of potato granules for use in snack foods require id ditional tests as under as well as those listed above Level of Glycerol monostearate Maximum 1%-typically O6% (2) Tetrasodium pyrophosphate maximum 0. 5%-typically 0. 3% (3)Anti-oxidants(BHA and/or BHT) Maximum 25mg/kg-typically (4)Reducing sugar 2.0% 5)Bulk density 0.9-1.0 g /cc(uncompacted) (6)Rehydration Characteristics Brabender Amylograph units 550-1000 Packaging Specification for potato granules intended for use in value added roducts
SPECIFICATION Culinary- Colour: Flavour: Texture: Blemish per 50g: S02ppm- Target: Maximum: Minimum: Maximum: Minimum: Moisture YO- Target: Peroxidase: Screening: Fat YO (Meats) Peroxide Value of extracted fat (Meats): Free Fatty Acids (Meats): Bacteria per g: Total Count: Escherichia coli: Bacillus Coli-Salmonella species Moulds/Yeasts per g: Arsenic ppm: Lead ppm: Iron ppm: Packing - Residual Oxygen YO: Some major buyers of potato granules for use in snack foods require additional tests as under as well as those listed above: (1) Level of Glycerol monostearate (2) Tetrasodium pyrophosphate (3) Anti-oxidants (BHA and/or BHT) Maximum 1%-typically 0.6% Maximum 0.5Y0-typically 0.3% Maximum 25mg/kg-typically 15-20mg/ kg 0.9 - 1.0 g./cc (uncompacted) Brabender Amylograph units (4) Reducing sugar 2.0% (5) Bulk density (6) Rehydration Characteristics 550-1000 Packaging Specification for potato granules intended for use in value added products. 238
Packaging (Factory) All product packed in drums under nitrogen pending call Drums: Gas tight construction with septum allowing head space analysis. Packed under a nitrogen atmosphere containing a maximum of 2% oxygen Drum to be internally lacquered (Shipping) Sacks: 25kg per sack effectively sealed to pr revent spilla Shelf-life: Drums 12 months Sacks 4 month Holding temperature: Maximum 7"C Laboratory methods for determining moisture, rehydration viscosity, free fatty acids, and reducing sugars are appended in Tables 12.1, 12.2, 12.3 and 12.4 and are extracted from buyers' specifications for bought-in material. Other tests are already outlined in this chapter
Packaging (Factory) All product packed in drums under nitrogen pending calloff. Drums: Gas tight construction with septum allowing head space analysis. Packed under a nitrogen atmosphere containing a maximum of 2% oxygen. Drum to be internally lacquered (Shipping) Sacks: 25kg per sack effectively sealed to prevent spillage. Shelf-life: Drums 12 months. Sacks 4 months. Holding temperature: Maximum 7°C. Laboratory methods for determining moisture, rehydration viscosity, free fatty acids, and reducing sugars are appended in Tables 12.1,12.2,12.3 and 12.4 and are extracted from buyers’ specifications for bought-in material. Other tests are already outlined in this chapter. 239