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Document No |
10.62.057 |
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FIGSAN |
GROUND (POWDER) THYME |
Publication Date |
16.04.2009 |
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DIÞ TÝC. LTD.ÞTÝ. |
PRODUCT TECHNICAL |
Revision No |
1 |
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SPECIFICATION |
Page No |
5 |
Ground (Powder) Thyme 201 001 711 000
Ground (Powder) Thyme
(Bag + Carton)
USED RAW MATERIALS,PACKING MATERIALS AND AUXILIARY MATERIALS
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Name |
Code |
Used Raw Materials |
Thyme Leaves Thymus Vulgaris, Thymus Serpillium |
101 001 711 000 |
Used Packing Materials |
Plastic Sacks |
Reference: 20.63.009 |
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Canvas (Jut) Sacks |
Reference: 20.63.009 |
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P.e. Bags |
Reference: 20.63.010 |
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Carton - 3 |
106 000 100 002 |
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Paper bags |
Reference:20.63.008 |
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Used Auxiliary Materials |
Cotton Rope |
103 000 102 001 |
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Carton Band |
103 000 101 000 |
1. PHYSICAL SPECIFICATIONS
PHYSICAL SPECIFICATIONS |
ACCEPTANCE CRITERIA |
TOLERANCE |
ANALYSE METHOD |
REFERANCE |
1. Foreign Matters |
Max % 0,5 |
- |
Physical Analysis |
10.23.001 |
2. Above 0,5 mm Sieve |
Max % 20 |
- |
Screen Analysis |
10.23.001 |
3. Colour |
Grey,Green |
- |
Eye Detection |
10.23.001 |
4. Odor |
Must Be Typical |
- |
Smelling |
10.23.001 |
2. CHEMICAL PROPERTIES
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CHEMICAL SPECIFICATIONS |
ACCEPTANCE CRITERIA |
TOLERANCE |
ANALYSIS METHOD |
REFERANCE |
1. Moisture Content |
Max % 10 |
- |
Drying at 105 CO oven until reaches to constant weight. |
10.23.013 10.23.001 |
2. Volatile Oil |
% 2 |
±%0,5 |
ASTA 5.0 |
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3.0 BIOLOGICAL PROPERTIES
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SPECIFICATIONS |
ACCEPTANCE CRITERIA |
TOLERANCE |
ANALYSIS METHOD |
REFERENCE |
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1.Alive Insect |
Nil |
Nil |
Eye detection |
10.23.023 |
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2.Allergen Contamination |
Nil |
Nil |
Eye detection |
10.23.023 |
4. MICROBIOLOGICAL PROPERTIES
Microbial load of product must be below the human body acceptable level .If the purchasing company informs us about his
own acceptable levels, a representative sample will be forwarded to them to check the levels. Turkish Spice Legislation is
followed.
A.Turkish Legislation
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n |
c |
m |
M |
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Salmonella spp |
5 |
0 |
Nil in 25 g |
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Staphyloccocus aureus(kob/g) |
5 |
3 |
1,0X102 |
1,0X103 |
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Bacillus cereus (kob/g) |
5 |
3 |
1,0X103 |
1,0X105 |
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Escherichia coli (kob/g) |
5 |
3 |
1,0X101 |
1,0X102 |
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E. coli O157:H7 |
5 |
0 |
Nil in 25 g |
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Sülfit indirgeyen Clostridia (kob/g) |
5 |
3 |
1,0X102 |
1,0X104 |
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Maya-küf (kob/g) |
5 |
3 |
1,0X102 |
1,0X104 |
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Mezofilik aerobik bakteri (kob/g) |
5 |
3 |
1,0X104 |
1,0X106 |
n: Sample count
c: Microorganisms encounter between “m” and “M” samples
m:Maximum encounter
M:Microorganism encountered in “c” samples
B.STERILIZED PRODUCT SPECIFICATIONS
If requested we are sterilizing the product either with “STEAM” either with “ETO”. This process is done by our sub-contractors
The guaranteed specifications are than as follows :
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Micoorganism |
Amount |
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Total Plate Count |
50.000 / 100.000 cfu/gr |
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Enterobacteria |
< 100-100 cfu/gr |
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e-Coli |
< 100-100 cfu/gr |
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Yiest and Mould |
100-1.000 cfu/gr |
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Salmonella |
Negative (25 gr’da) |
5. GMO DECLARATION
The THYME collected in Turkey does not contain any GENETICALLY MODIFIED ORGANISM.
6. ALLERGEN LIST
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ALLERGENE |
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Cereals containing gluten |
Present in the product |
Usen on the same line |
Used on the same site |
Wheat and products thereof |
No |
No |
No |
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Rye and products thereof |
No |
No |
No |
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Barley and products thereof |
No |
No |
No |
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Oats and products thereof |
No |
No |
No |
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Spelt and products thereof |
No |
No |
No |
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Kamut and products thereof |
No |
No |
No |
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Seafood |
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Shellfish and products thereof |
No |
No |
No |
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Fish and products thereof |
No |
No |
No |
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Molluscs and products thereof |
No |
No |
No |
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Animal products |
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Egg and products thereof |
No |
No |
No |
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Milk and products thereof |
No |
No |
No |
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Vegetable products |
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Peanuts and products thereof |
No |
No |
No |
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Nuts and products thereof |
No |
No |
No |
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Soya and products thereof |
No |
No |
No |
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Sesame and products thereof |
No |
No |
No |
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Mustard and products thereof |
No |
No |
No |
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Celery, celeriac and products thereof |
No |
No |
No |
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INTOLERANCE |
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Beef incl. Fat |
No |
No |
No |
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Pork incl. Fat |
No |
No |
No |
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Chicken incl. fat |
No |
No |
No |
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Maize incl meal, starch, flour and oil |
No |
No |
No |
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Cacao |
No |
No |
No |
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Coriander |
No |
No |
No |
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Carrot |
No |
No |
No |
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Lupin |
No |
No |
No |
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Beans and peas |
No |
No |
No |
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Glutamate (E620 - E625) |
No |
No |
No |
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ADDITIVES |
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Sulphur Dioxide and sulphites (E220-2 227) expressed as SO2 |
No |
No |
No |
7.PESTICIDE RESIDUE
We guarantee the content of the residues of the pesticides used during farming as below the allowed limits of the exported country.
8.IRRADIATION
The product is not treated with “RADIATION”
9. PACKING PROPERTIES
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Product Name |
Unit weight |
Product Code |
Packing Method |
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Ground (Powder) Thyme (With Bag) |
25 Kg G/N |
201 001 711 000 |
P.e. bag is filled with 25 kg gross net powder Thyme and weighted then put in the plastic sack / canvas (jut) sack. Plastic sack / canvas (jut) sack is sewed with cotton rope. |
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Ground (Powder) Thyme (With Bag) |
25 Kg N |
201 001 711 001 |
P.e. bag is filled with 25 kg net powder Thyme and weighted then put in the plastic sack / canvas (jut) sack. Plastic sack / canvas (jut) sack is sewed with cotton rope. |
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Ground (Powder) Thyme (With Bag) |
50 Kg G/N |
201 001 711 002 |
P.e. bag is filled with 50 kg gross net powder Thyme and weighted then put in the plastic sack / canvas (jut) sack. Plastic sack / canvas (jut) sack is sewed with cotton rope. |
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Ground (Powder) Thyme (With Bag) |
50 Kg N |
201 001 711 003 |
P.e. bag is filled with 50 kg net powder Thyme and weighted then put in the plastic sack / canvas (jut) sack. Plastic sack / canvas (jut) sack is sewed with cotton rope. |
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Ground (Powder) Thyme (Bag + Carton) |
20x500 gr.=10 Kg N |
201 001 711 004 |
500 gr. net of ground (powder) Thyme is filled to p.e. bag.The carton is filled with 20 pieces p.e. bags and covered with carton band. |
9. LABELLING
Labelling of every bag is done according to our Label technicel procedure and unit weights will be printed on the labels.
10. WAREHOUSING AND TRANSPORT
Ready product must be kept on dry,clean and dark warehouses.The transportation must be done with container, týr or closed pickup truck. The carrying vehicle must be clean and every precautions must be taken to prevent any damage of rain and water.
11. UTILIZATION
As a spice and seasoning.
12.EXPIRY
3 Years from the crop.