Pepper Pulp

McIlhenny Co.epper pulp prepared from aged red peppers, fermented with salt, mixed with vinegar, and then screened to separate the fleshy pepper pulp from seeds and skins. The resulting product has the unique flavor profile of TABASCO brand pepper sauce in a semi-moist form. The product is prepared under sanitary conditions from good quality ingredients in accordance with Good Manufacturing Practice (21 CFR 110.).

ANALYTICAL DATA		MICROBIOLOGICAL DATA
Moisture (%)	52.0-70.0	Standard Plate Count	<500 cfu/g
Salt(%)	1.0-3.0	Yeast	<10 cfu/g
Acid (as Acetic Acid %)	6.0-8.0	Mold	<10 cfu/g
Ash (%)	1.0-3.0	Lactic Acid Bacteria	<10 cfu/g
Pungency (Scoville)	20,000-45,000	Coliform	<3 mpn/g
Particle Size	0.027-0.060 inches	E.coli	<0.3 mpn/g
		Salmonella	negative

For information on analytical and microbiological procedures , please contact our Director of Quality Assurance, McIlhenny Company, Avery Island, LA 70513.

STORAGE CONDITIONS / SHELF LIFE

Store under refrigerated conditions (0°C to 7°C) in a tightly sealed container away from direct light. Under these conditions, product has a shelf life of one year. Product may be stored unrefrigerated for up to two weeks.

INGREDIENT DECLARATION

Aged red pepper, vinegar, salt

PACKAGING

5-gallon plastic (Plastic Pail)	15 pounds/ 6.804kg	Item Code 00522
55-gallon fiber drum	200 pounds/ 90.72kg	Item Code 00520

The information presented is based on laboratory work and is, to the best of our knowledge, true and accurate. However, since the exact conditions under which this information or our products investigations to determine the effectiveness of the products in their processes and products, and to prevent any possible patent liability arising out of such use. TABASCO is a registered trade written consent of McIlhenny Company.

<%=company%>, 601 Poydras St., Ste 1815. New Orleans, LA 70130. Tel: 318-365-8173; Fax: 318-365-5117.