SPECIFICATION Culinary- Colour: Flavour: Texture Blemish per 50g Maximum Minimum Moisture %- Target: Maximum: Minimum Peroxidase: Fat %(Meats) Peroxide Value of extracted fat(Meats) Free Fatty Acids(Meats) Bacteria per g Total Count Escherichia coli Bacillus Coli-Salmonella species Moulds/Yeasts per g: Lead ppm Iron ppm Packing -Residual Oxygen %o Some major buyers of potato granules for use in snack foods require id ditional tests as under as well as those listed above Level of Glycerol monostearate Maximum 1%-typically O6% (2) Tetrasodium pyrophosphate maximum 0. 5%-typically 0. 3% (3)Anti-oxidants(BHA and/or BHT) Maximum 25mg/kg-typically (4)Reducing sugar 2.0% 5)Bulk density 0.9-1.0 g /cc(uncompacted) (6)Rehydration Characteristics Brabender Amylograph units 550-1000 Packaging Specification for potato granules intended for use in value added roductsSPECIFICATION Culinary- Colour: Flavour: Texture: Blemish per 50g: S02ppm- Target: Maximum: Minimum: Maximum: Minimum: Moisture YO- Target: Peroxidase: Screening: Fat YO (Meats) Peroxide Value of extracted fat (Meats): Free Fatty Acids (Meats): Bacteria per g: Total Count: Escherichia coli: Bacillus Coli-Salmonella species Moulds/Yeasts per g: Arsenic ppm: Lead ppm: Iron ppm: Packing - Residual Oxygen YO: Some major buyers of potato granules for use in snack foods require additional tests as under as well as those listed above: (1) Level of Glycerol monostearate (2) Tetrasodium pyrophosphate (3) Anti-oxidants (BHA and/or BHT) Maximum 1%-typically 0.6% Maximum 0.5Y0-typically 0.3% Maximum 25mg/kg-typically 15-20mg/ kg 0.9 - 1.0 g./cc (uncompacted) Brabender Amylograph units (4) Reducing sugar 2.0% (5) Bulk density (6) Rehydration Characteristics 550-1000 Packaging Specification for potato granules intended for use in value added products. 238