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SALMONELLA per 25 gram: Nil Bacillus per gram: Nil DESTINATION & DELIVERY SCHEDULE: 06-01-16: 25,000MT delivered to Port of Spain, Trinidad 07-01-16: 25,000MT delivered to Port of Jebel Ali, U.A.E 08-01-16: 25,000MT delivered to Port of Durban, South Africa 09-01-16: 25,000MT delivered to Port of Spain, Trinidad 10-01-16: 25,000MT delivered to Port of Jebel Ali, U.A.E 11-01-16: 25,000MT delivere
Categories : Food & Beverage, Sugar
United States
Commodity: Blended Sugar / Baked Food Additive Specifications: 89% Sugar 7% Wheat Flour 3% Starch 1% Baking Soda Physical Characteristic: Powder Form Microbiologial Limits: Total Plate Count: Max 1 x 105 cfu/g Yeast & Mould: Max 100 cfu/g Coliform: Max 50 cfu/g E. coli: ABSENT Salmonella: ABSENT Staph. Aureus: ABSENT Color: White Smell: Typical and Specific for Sugar Moisture Content: g/100g Sh
Related Keywords : SUGARCategories : Food & Beverage, Sugar
Canada
liquity Chemical--TSS(Brix at 20 Cº) 67.0-69.0 pH 6.0-8.0 Microbiology--TPC(CFU/g)< 500 -- < 100Yeast /Mold (CFU/g) -- <3Coliform (MPN / g) -- <3E.coli(MPN / g) -- Notdetectin0.1 g S.aureus* --Not detect in25g Salmonella spp.* 1. Packing Size - Flexibletank 24,500kg. Shelflife&Storage --30 days at room temperature( 25 -35 C) ventilated notexposed in sunlight. best regards
Related Keywords : syrup, Liquid Raw Sugar, Syrup 67Categories : Food & Beverage, Sugar
Japan
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