| How to specify a spice and seasoning |
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Critical to the consistency and quality of your products and ingredients, are those specifications that make the building blocks of your finished product. You want to be sure you consider and include all of the critical components that define your product in terms of consistency and quality. HAACP is always a concern within your specification. Remember that flavor is the ultimate goal and the hardest to define. However do not let the numbers hide what you are trying to buy.
Please let our experts work with you and your technical staff to achieve the most competitive and quality oriented products you can use on a consistent basis. |
| CHARACTERISTICS | SPICE | SEASONING |
| Product Description | CC | CC |
| Flavor - Origin | CC* | CC* |
| Appearance - Visual, Uniform, Color - Blend | CC | CC |
| Cleanliness - Stems, Fibers, Stones, Metal, Light Berries, Mold (HMC) - DAL |
CC | CC |
| Granulation (Particle Size) | CC | CC |
| Flowing Properties | NC | CC |
| Volatile Oil | IC | IC |
| Non-Volatile Extract | IC | IC |
| Extractable Color, Pungency, Piperine | CC | CC |
| 10. Salt % / Sweetness + Type, Acidity, Ph, Viscosity, Antioxidant / Antimicrobial | NA | CC |
| Ash & Acid Insoluble Ash, Crude Fiber, Starch - DAL | NC | NC |
| Moisture | NC | IC |
| Insect Fragments, Striate Hairs (Free of Infestation) - DAL | IC | NC |
| Microbiological (Ethylene Oxide Treat / Irradiate) - DAL | CC | CC |
| Bulk Index / Density | CC | CC |
| Packaging | CC | CC |
| Kosher | CC | CC |
| Cost | IC | IC |
| CC = Critical Characteristic | DAL = Defect Action Level |
| IC = Important Characteristic | HMC = Howard Mold Count |
| NC = Non-Critical Characteristic | NA = Not Applicable |