Sunway Food Additives Dehydrated Vegetable Dehydrated Red/Green Bell Pepper Flake

Product Description

Dehydrated bell peppers, available in red and green varieties, are a versatile food additive used to enhance the flavor, color, and nutritional profile of various dishes. These dehydrated vegetables are made by removing the water content from fresh bell peppers, which helps to preserve their nutrients and extend their shelf life.
Red Dehydrated Bell Peppers
- Flavor: Sweet and slightly tangy
- Color: Vibrant red, which adds an appealing visual element to dishes
- Nutritional Benefits: Rich in vitamins A and C, antioxidants, and fiber
- Uses: Often used in soups, stews, sauces, and spice blends to add depth of flavor and color
Green Dehydrated Bell Peppers
- Flavor: Mild and slightly bitter
- Color: Bright green, providing a fresh and earthy tone to various culinary creations
- Nutritional Benefits: Packed with vitamins A and C, chlorophyll, and dietary fiber
- Uses: Commonly incorporated into salads, casseroles, rice dishes, and seasonings for an extra touch of green and a subtle flavor boost
Both red and green dehydrated bell peppers are convenient for chefs and home cooks alike, as they require no refrigeration and can be easily rehydrated or added directly to recipes. Their concentrated flavors and vibrant colors make them an excellent addition to a wide range of dishes.

Appearance

Pepper in the form of cubes, evenly sliced with a side size of 3x3. 5x5. 10x10 in a restored form

Consistency	Solid dense
Taste and smell	Characteristic of this botanical variety, without extraneous taste and smell
Color	Red&Green
Mass fraction of moisture, %, no more than	14
Mass fraction of metal impurities, %, no more than	0.003
Mass fraction of mineral impurities (sand), %, no more than	0.01
Foreign impurities	not allowed
Digestibility, min, no more than	25
Mass fraction of cubes and it is often toasted, with black spots, %, no more than	3
Microbiological indicators	KMAFAnM, CFU / g, no more than 5 * 103
BGKP	not allowed in 0.01 g
Pathogenic, including salmonella	not allowed in 25 g
Mold, CFU/g	no more than 5*102
B.cereus, CFU/g	no more than 1*103 Safety indicators**, (mg/kg, no more)

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