BELIZE BREWING COMPANY

MATERIALS ESPECIFICATIONS Creation Date : 12/11/22

Spec # 5
Material : Chile Cayenne Micro Molido

Variety Chile Cayenne

Description: Chile Cayenne Micro Molido Seasoning `

Use For industrial use for general application in food.

Colour : Intense Red Orange

Physiochemical Information:
Analysis Type: Humidity
Moisture Analyzer (07
Method:
MA 04)

Maximum Value: 10
Reading Unit: Percentage (%)

Sensory Details:
Color Intense red orange.

Punge, fiery and

Odor aromatic, characteristic
of cayenne chili.

Spicy, characteristic of
Flavor
cayenne chili.
Fine powder without
Appearance
foreign matter.

Microbiology Information:
Analysis Ranges
Total plate count <100000 UFC/g
Total Coliforms <100 UFC/g
Mold and Yeast
<500 UFC/g
count
E.Coli Q Absent
S.aureus <100 UFC/g
Salmonella SP Negative/25g

Shelf Life and Storage:

A total of 720 days without opening. Should be stored in a closed fresh area, with temperatures less than 30⁰C. Free of light and moisture. After opening, store in an area free of humidity.

Isidro ChanJunior Laboratory Technician

Created By Date 23/02/22 Aproved By
 BELIZE BREWING COMPANY
MATERIALS ESPECIFICATIONS Creation Date : 12/11/22
Spec # 6
Material : Habanero Toreado Limon

Variety Habanero Toreado Limon

Description: Seasoning powder, flavoured and aromatic with habanero pepper, lemon, acid and slightly pungent. `

Use For industrial use for general application in food.

Colour : Orange

Physiochemical Information:
Analysis Type: Humidity Analysis Type: Salinity
Method 983.14
Method: Moisture Analyzer Method: AOAC
Maximum
7 Minimum Value: 33
Value:
Reading Unit: Percentage (%) Maximum Value: 37
Reading Unit: Percentage (%)
Sensory Details:
Color Orange
Odor Lightly Pungent
Flavor Chile Habanero
Fine powder without
Appearance
foreign matter.

Microbiology Information:
Analysis Ranges Methods
Total plate count < 100000 UFC/g
Total Coliforms <100 UFC/g
Mold < 1000 UFC/g
E.Coli Q Negative
Yeast < 1000 UFC/g
Salmonella SP Negative/25g

Shelf Life and Storage:

A total of 365 days without opening. Maximum when stored under suitable temperature conditions (27 °C) and humidity (55%RH).

Isidro Chan Junior Laboratory Technician

Created By Date 23/02/22 Aproved By
 BELIZE BREWING COMPANY
MATERIALS ESPECIFICATIONS Creation Date : 12/11/22
Spec # 7
Material : Nacho Jalapeño Hot Pepper Seasoning

Variety Nacho Jalapeño Hot Pepper Seasoning

Description: Nacho Jalapeno Flavor Seasoning `

Use For industrial use for general application in food.

Colour : Orange

Physiochemical Information:
Analysis Type: Humidity Analysis Type: Salt
Method: NMX-F-428-1982 Method: AOAC 971.19

Maximum Value: 5 Minimum Value: 11

Reading Unit: Percentage (%) Maximum Value: 15

Reading Unit: Percentage (%)
Sensory Details:
Color Orange
Odor Cheese-Onion
Flavor Jalapeno Flavor
Appearance Solid- Powder

Microbiology Information:
Analysis Ranges Methods
Total plate count < 150000 UFC/g
Total Coliforms < 240 UFC/g
Mold < 500 UFC/g
E. Coli Q Negative
Yeast < 500 UFC/g
Salmonella SP Negative

Shelf Life and Storage:

270 days unopened. It is recommended to store the product under the following conditions: relative humidity <55% and below 25°C. Do not expose directly to the sun.

Isidro Chan Junior Laboratory Technician

Created By Date 23/02/22 Aproved By
 BELIZE BREWING COMPANY
MATERIALS ESPECIFICATIONS Creation Date : 12/11/22
Spec # 8
Material : Ranch Complete Seasoning

Variety Ranch Complete Seasoning

Description: Ranch Flavour Seasoning `

Use For industrial use for general application in food.

Colour : Off-White

Physiochemical Information:
Analysis Type: Humidity Analysis Type: Titratable Salt
Method: AOAC 927.05 Method: AOAC 935.43
Maximum
10 Minimum Value: 15.5
Value:
Reading Unit: Percentage (%) Maximum Value: 19.5
Reading Unit: G/100G
Sensory Details:
Color Off White
Odor
Flavor Ranch Flavor
Free of any
Appearance
Contamination

Microbiology Information:
Analysis Ranges Methods
Aerobic plate
< 150000 cfu/g
count
Total Coliforms < 240 cfu/g
Mold < 500 cfu/g
E.Coli Q < 10 cfu/g
Yeast < 500 cfu/g
Listeria Not Detected
Staphylococcus
< 10 cfu/g
aureus
Salmonella SP Not Detected

Shelf Life and Storage:

365 days unopened when stored at less than 80F and away from high humidity and strong odours

Isidro Chan Junior Laboratory Technician

Created By Date 23/02/22 Aproved By
 BELIZE BREWING COMPANY
MATERIALS ESPECIFICATIONS Creation Date : 12/11/22
Spec #
Material : Salty Seasoning

Variety Salty Seasoning

Description: Ground salt is a high purity, food grade product `

Use For industrial use for general application in food.

Colour : White

Physiochemical Information:
Analysis Type: Humidity Analysis Type: Ph
Method: NMX-F-428-1982 Method: AOAC 981.12
Minimum Value 0 Minimum Value: 6
Maximum Value: 1 Maximum Value: 8
Reading Unit: Percentage (%) Reading Unit: Ph reading

Sensory Details:
Color White
Odor Characteristic of salt
Flavor Neutral
Appearance Fine Powder

Shelf Life and Storage:

1835 days unopened. Store in ambient temperature, cool and dry condition away from direct sunlight

Isidro Chan Junior Laboratory Technician

Created By Date 23/02/22 Aproved By