Vegetable Paste
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Leading Manufacturers, Exporters, Wholesaler and Trader of Garlic Paste, Ginger Paste, Green Chilli Paste, Red Chilli Paste, Tamarind Paste and Tomato Paste from Delhi.
60.00 - 80.00 / Kilogram
20000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
2
Color
creamish white
Complies
Appearance
Homogenous & free of any foreign matter
Texture
Fibrous & Smooth
Complies
Aroma
earthy
Complies
Flavour
Characteristics Flavour of garlic Paste
Complies
Salt
Taste
Fresh & Clean taste of GP
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
8-10 Brix Minimum
Complies
% Acidity (as Citric acid)
2.0 to 3.0
Complies
PH
4.1
Complies
Consistency cm/30 seconds
2 – 6
Complies
Black specks/10gm
Not more than 5
Complies
Brown specks/10gm
Not more than 10
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total plate count (CFU/gm)
Less than 100
Complies
Yeast & Mold (CFU/ml)
Less than 112
Complies
Coliform
Absent/gm
Complies
E.coli
Absent/gm
Complies
Pesticide Residue
Absent
Complies
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60.00 - 80.00 / Kilogram
20000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
3
Color
light brown to yellowish
Complies
Appearance
Homogenous & free of any foreign matter
Complies
Texture
thick, grainy
Complies
Aroma
strong
Complies
Flavour
Characteristics Flavour of ginger Paste
Complies
Salt
Ginger min 85% 12-13%
Complies
Taste
Fresh & Clean taste of GP
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
Minimum 22-25
Complies
% Acidity (as Citric acid)
1-1.50%
Complies
PH
Max – 4.20
Complies
Consistency cm/30 seconds
2 – 6
Complies
Black specks/10gm
NIL
Complies
Brown specks/10gm
NMT 10 Per 10gm
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total plate count (CFU/gm)
<1000
Complies
Yeast & Mold (CFU/ml)
<50
Complies
Coliform
Absent/gm
Complies
E.coli
Absent/gm
Complies
Pesticide Residue
Absent
Complies
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60.00 - 80.00 / Kg
20000 kg (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
1
Color
Bright Green
Complies
Appearance
Homogenous & free of any foreign matter
Texture
Fibrous & Smooth
Complies
Aroma
pungent and sharp
Complies
Flavour
Characteristics Flavour of green chilli Paste
Complies
Salt
Taste
Fresh & Clean taste of GC
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
9–11 degrees bx
Complies
% Acidity (as Citric acid)
1.5-2.5
Complies
PH
3-3.50
Complies
Consistency cm/30 seconds
2–6
Complies
Black specks/10gm
NIL
Complies
Brown specks/10gm
Not more than 10
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total plate count (CFU/gm)
<10
Complies
Yeast & Mold (CFU/ml)
<10
Complies
Coliform
Absent/gm
Complies
E.coli
Absent/gm
Complies
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60.00 - 80.00 / 1 Bottle
2000 kg (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
5
Color
Red
Complies
Appearance
Homogenous & free of any foreign matter
Complies
Texture
Fibrous & Smooth
Complies
Aroma
pungent and sharp
Complies
Flavour
Characteristics Flavour of Red chilli
Complies
Salt
Complies
Taste
Fresh & Clean taste of red chilli
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
Min 9
Complies
% Acidity (as Citric acid)
0.5-0.90
Complies
PH
Max – 4.30
Complies
Consistency cm/30 seconds
2 – 7
Complies
Black specks/10gm
NIL
Complies
Brown specks/10gm
NMT 10 Per 10gm
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total Plate Count CFU / ml
<1000 CFU/ml
Complies
Yeast & Mould Count CFU / ml
<10 CFU/ml
Complies
Coliform Count Per ml
Absent
Complies
E.Coli
Absent
Complies
Pesticide Residue
Absent
Complies
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60.00 - 80.00 / kg
20000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
8
Color
Brown
Complies
Appearance
Homogenous & free of any foreign matter
Complies
Texture
Complies
Aroma
Typical of ripe tamarind
Complies
Flavour
Characteristics Flavour of tamarind
Complies
Salt
Complies
Taste
Fresh & Clean taste of tamarind fruits
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
Minimum 50 – 55°
Complies
% Acidity (as Citric acid)
8.0 – 12.0
Complies
PH
2.00 – 3.00
Complies
Consistency cm/30 seconds
2 – 3
Complies
Black specks/10gm
NIL
Complies
Brown specks/10gm
NMT 10 Per 10gm
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total Plate Count cfu/ ml
<10
Complies
Yeast & Mould Count cfu / ml
<10
Complies
Coliform Count cfu / ml
Absent
Complies
E.Coli
Absent
Complies
Pesticide Residue
Absent
Complies
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60.00 - 80.00 / Kilogram
20000 Kilogram (MOQ)
(A) PHYSICAL PARAMETERS:
S.No.
Test/Parameter
Limit/Standard
Remark
6
Color
Red
Complies
Appearance
Homogenous & free of any foreign matter
Complies
Texture
Semi-Solid
Complies
Aroma
Typical of ripe Tomato
Complies
Flavour
Characteristics Flavour of tomato fruit
Complies
Salt
Complies
Taste
Fresh & Clean taste of tomato fruit
Complies
(B) CHEMICAL PARAMETERS:
TSS (Brix)
Minimum 28
Complies
% Acidity (as Citric acid)
1.50 – 3.00
Complies
PH
Max – 4.30
Complies
Consistency cm/30 seconds
3.0-7.0
Complies
Black specks/10gm
NIL
Complies
Brown specks/10gm
NMT 10 Per 10gm
Complies
(C) MICROBIOLOGICAL ANALYSIS:
Total Plate Count cfu/ ml
<10
Complies
Yeast & Mould Count cfu / ml
<10
Complies
Coliform Count cfu / ml
Absent
Complies
E.Coli
Absent
Complies
Pesticide Residue
Absent
Complies
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