Caper in brine 11-13 mm

Description

1 ) PRODUCT DESCRIPTION
CapersFloral "Capparis spinosa L." in liquid consisting of sodium chloride brine.
Origin: Turkey

2 ) INGREDIENTS
Capers, water, salt.
 
3) CHEMICAL CHARACTERISTICS OF THE LIQUID
Parameter                                          Value                                      Unit
PH                                                      4.1 ± 0.3                                 pH units
NaCl (%)                                            *3 ± 3                                     g NaCl/**0 mL of solution
Acidity (%)                                         0.3 ± 0.2                                 g of acetic acid equivalent
 
4)APPROXIMATE NUTRITIONAL PARAMETERS
    (values​​per **0g)
                                               Tolerance                               value                            measure
Protein (N x 6.*5)                       2.5                                     ± 0.5                           %
Carbohydrates                            6                                        ± 0.5                           %
Fat                                               0.2                                     ± 0.1                           %
Energy value                           **0                                        ± *5                            KJ
 
5)  SIZE  AVAILABLE
Commercial name                                                                mm
Lilliput                                                                                    0/6
Nonpareilles                                                                          6/7
Surfines                                                                                 7/8
Capucines                                                                             8/9
Capotes                                                                                 9/*1
Fines                                                                                     *1/*3
Hors caliber                                                                           > *3
 
6)ORGANOLEPTIC CHARACTERISTICS
Flavour                                   pleasant
Color                                      typical
Consistency                           good