CPI-4628-68 is formulated with high quality synthetic polyalphaolefi n (PAO) basestock, combined with our patented seal swell technology. This lubricant features enhanced oxidation stability and a low pour point, allowing it to operate over a wide range of temperatures. The oil has low volatility, enabling decreased maintenance and significantly reduced lubricant consumption. Our patented seal swell technology minimized ammonia leaks due to poor elastomer performance. CPI-4628-68 is particularly suited for use in ammonia compressors with evaporator temps below -39C. Applications and Compressor Type Ammonia compressors Process gas rotary screw Process gas reciprocating compressors Features and Benefits Patented seal swell technology Minimize ammonia leaks Mineral oil compatible Easier change-over Oxidatively stable Longer system life Low carry-over Improves evaporator efficiency Corrosion protection Enhanced system reliability and reduced downtime Very low pour point Reduced efficiency loss and easier removal of the oil Low volatility Reduced maintenance, reduced top-up Test Procedure ASTM Method Typical Viscosity @ 40 C, cSt ASTM D445 59.1 Viscosity @ 100 C, cSt ASTM D445 9.1 Viscosity Index ASTM D2270 131 Density, g/mL, 20 C ASTM D4052 0.84 Pour Point ( C) ASTM D97 -54 Flash Point, C.O.C., ( C) ASTM D92 266 Fire Point, C.O.C., ( C) ASTM D92 282
CPI-1008-68 is formulated with high-quality hydrotreated mineral oil, combined with an excellent performance additive package that includes patented seal swell technology. This lubricant features enhanced oxidation stability and pour point depressant, allowing it to operate over a wide range of temperatures. The oil has low volatility, enabling decreased maintenance and signifi cantly reduced lubricant consumption. Our patented seal swell technology minimizes leaks due to poor elastomer performance. CPI-1008-68 is particularly suited for use in ammonia compressors with evaporator temps greater than -39C. Applications and Compressor Type Ammonia compressors Process gas rotary screw Process gas reciprocating compressors Features and Benefits Patented seal swell technology Minimize ammonia system leaks Oxidatively stable Longer system life Low carry-over Improves evaporator efficiency Corrosion protection Enhanced system reliability and reduced down-time Low pour point Easier removal of the oil Low volatility Reduced maintenance, reduced top-up Test Procedure ASTM Method Typical Viscosity @ 40C, cSt ASTM D445 68 Viscosity @ 100C, cSt ASTM D445 8.9 Viscosity Index ASTM D2270 111 Density, g/mL, 20C ASTM D4052 0.88 Pour Point (C) ASTM D97 -39 Flash Point, C.O.C., (C) ASTM D92 240 Fire Point, C.O.C., (C) ASTM D92 268
Total productivity in the production of wood fuels granules (pellets) is - 500 tons/month. (500 tons/month). The quality of the products is confirmed by the test protocol and meets the following characteristics: Size: length...... L - 20-40 mm Diameter (diameter) ................... D - 6 mm Humidity (humidity) ..... at room temperature - 6-1% Ash content ...............0.6% Heating value, the highest (calorific value, max) 19.03 MJ/kg The lowest (calorific value, min)..... 17.50 MJ/kg Mechanical strength (mechanical strength) 99.0% Sulfur................................................. ......... 0.01% origin - UKRAINE PAYMENT - FOB Payment terms can also be discussed
Product Code 1BPW04ST Product Name Black Pepper Whole ASTA 570 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) Max. 1.0 Bulk Density (g/L) Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1BPW04NS Product Name : Black Pepper Whole ASTA 570 G/L Non Steam Sterilized Description : Pure genuine whole black pepper, dried green berries of Piper Nigrum L. : a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 2.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 570 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA Methods : Testing Methods Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description : 100 % ground of black pepper, specially processed from dried,immature fruits of perennial tropical vine of Lampong Piper nigrum Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds Analytical/physical : Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance : Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil : (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure ï?¼ No extreme treatments whichcould destroypackaging protection capacity ï?¼ Use all after opening the packaging
Product Code : 1LBG40ST Product Name : Black Pepper Light Berries Ground US #40 Steam Sterilized Description 100 % ground of black pepper, specially processed from dried, immature fruits of perennial tropical vine of Lampong Piper nigrum L Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Spicy aroma, hot sharp pungent taste, typically of Black Pepper Characteristic Aroma. Color/Appearance Pale black/grey particle with a finner greyish dispersed particle Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle size (%) Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (Cfu/50g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG40ST Product Name : Cassia Ground US # 40 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) Min 95.0 % through US # 40 (0.42 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : NegativE Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG50ST Product Name : Cassia Ground US #50 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min 95.0 % through US # 50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) Not Detected Coliform (cfu/g) Not Detected Salmonella (cfu/25g) Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature: 20-32oc Recommended Storage Humidity (rh) : 50-60 % Keep In Dry And Airy Place With No Direct Sunlight Exposure No Extreme Treatments Which Could Destroy Packaging Protection Capacity Use All After Opening The Packaging
Product Code : 1BPW03NS Product Name : Black Pepper Whole 550 G/L Non Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max.12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : NA Yeast and Mold (cfu/g) : NA E. coli (cfu/g) : NA Coliform (cfu/g) : NA Salmonella (cfu/25g) : NA METHODS : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20-32 C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments
Product Code 1CAB30ST Product Name Cassia : BRC VO 3,0 % Steam sterilized Description Cassia broken from selected dried stems inner bark grade KM of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max.: 14.0 Volatile Oil (%) : Min. 3.00 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1BPW03ST Product Name : Black Pepper Whole ASTA 550 g/l Steam Sterilized Description Pure genuine whole black pepper, dried green berries of Piper Nigrum L. a wet tropical perennial glabrous woody climbing vine, Belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Hitam (Indonesia), Black Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic of black pepper, spicy aroma / hot sharp pungent taste Color/Appearance : Bold size peppercorn with a uniform dark brown to pitch black Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Light Berries (%) : Max. 3.0 Foreign Material (%) : Max. 1.0 Bulk Density (g/L) : Min. 550 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 500 E. coli (cfu/g) Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative Methods : Testing methods ASTA METHOD Packaging : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code 1CAB20ST Product Name : Cassia BRC VO 2,0 % Steam Sterilized Description Cassia broken from selected dried stems inner bark grade KB of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance ; Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #24 Steam Sterilized Description The ground, good quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : Greyish brown to brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #24 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE: 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1WPW07NS Product Name : White Pepper Double Wash Whole Description : Pure genuine whole white pepper, prepared from decorticated and dried fully riped red berries of Piper nigrum L. a wet tropical perennial glabrous woody climbing vine,belongs to the family of Piperaceace. Country of Origin : Indonesia Common Name : Lada Putih (Indonesia), White Pepper (English) Botanical Name : Piper Nigrum L Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic mild spicy flovour and a hot sharp pungent taste Color/Appearance Bold sized peppercorns / uniform betwen 2 - 5mm, white slightly greyish Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 13.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1NGG20ST Product Name : Nutmeg Ground US #20 Steam Sterilized Description : The ground, ggod quality, clean and dried seed (that has had the pericarp removed by abrasion) from the nutmeg tree Myristica fragrans. Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance : The surface of the seed kernels not be firrowed in an irregular pattern Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max. 0.5 Particle Size (%) : Min. 95 through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 50.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1NGW12NS Product Name : Nutmeg Whole SS Non Steam Sterilized Description Whole nutmeg from dried seed of Myristica fragrans houtt grade SS, deprived of shell or without a thin coating of lime Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic adour, warm, slightly bitter taste Color/Appearance The nutmeg with a wrinkled surface, furrowed in an irregular pattern / Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max 0.5 Foreign Material (%) : Max. 0.2 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast And Mold (cfu/g) : Not Available E. Coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/50g) : Not Available Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1NGW11NS Product Name : Nutmeg Whole ABCD Non Steam Sterilized Description Whole nutmeg from dried seed of Myristica fragrans houtt grade ABCD, deprived of shell or without a thin coating of lime Country of Origin : Indonesia Common Name : Pala (Indonesia), Nutmeg (English) Botanical Name : Myristica fragrans houtt Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic and strong aromatic odour, warm, slightly bitter taste Color/Appearance : The whole nutmeg with smooth surface of the seed kernels / Greyish brown to brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 3.0 Acid Insoluble Ash on Dry Basis (%) : Max 0.5 Foreign Material (%) Max. 0.2 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not AvaIlable Salmonella (cfu/50g) : Not Available Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 12 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1TRG35ST Product Name : Tamarind Powder US #35 Steam Sterilized Description Ground product produce from selected sliced and dried fruits of Garcinia atroviridis, which belongs to the family of Guttiferae/ Clusiaceae Country of Origin : Indonesia Common Name : Asam Gelugur (Indonesia), Tamarind (English) Botanical Name : Garcinia atroviridis Plant Part : Used Fruit ANALYTICAL/PHYSICAL Odor Specific characteristic and sour taste Color/Appearance : Brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95 US #35 (0.500 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 15 kgs polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 18 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1CAS00HT Product Name : Cassia Stick Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
