Product Family: Product:
Flor de Sal
To:
Flor de Sal with parsley, savoury and oreganos
Revision date: Signature:
PRODUCT SPECIFICATIONS Suprema Altitude, Lda - owner of the brand From Portugal to You product name
Flôr de Sal with parsley, savoury and oreganos
origin
Portugal
100% Sea Salt flavoured with: - parsley (leaf) - 1500g each herb per 25kg ingredients
- savoury (leaf) - 1500g each herb per 25kg - oreganos (leaf) - 1500g each herb per 25kg Herbs origin - biological agriculture - certified by ECOCERT
organoleptic characteristics
minerals
microbiological characteristics
Characteristics
Sensory Evaluation
Appearance / Colour
White and brilliant
Odour
Characteristic
Taste
Characteristic
Structure / Texture
Small brittle crystals
Characteristics
Method
Chlorides (NaCI)
97.60%
Potassium (K)
0.11 %
Magnesium (Mg)
0.548%
Sulphates (SO4 2-)
0.731%
Calcium (Ca)
0.027%
Iron (Fe)
<0.05 mg/kg
Manganese (Mn)
0.05 mg/kg
Nitrates
NA
Copper (Cu)
<0.05 mg/kg
Cadmium (Cd)
<0.02 mg/kg
Mercury
<0.01 mg/kg
Microbiological organisms
Limit value
Mesophilic bacteria
85 UF/g
Coliform bacteria
Absent
E. Coli
Absent
Halophiles
<100 UFC/g
Atreptococcus f.
Absent
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Packaging materials First: Glass bottle Bottle:
packaging and storage
•
Volume: 212 ml
•
Height: 83.7 mm
•
Diameter: 73.2 mm
•
Weight: 165g
•
Colour: Transparent
Mouth: Aluminium cap •
Second: Cardboard box
•
Third: Pallet
•
Packaging materials:
Glass bottle, aluminium cap.
Refrigerated storage 0-5° C / 80-90 % R.H.
Normal / Dry storage Optimum temperature >20° C < 30 If possible, max H.R. of 70%
period of validity Shell life after delivery under the
48 months
mentioned conditions
48 months
Non applicable (Reg. No. EU 1169/2011)
All the jars are carefully washed before the filling.
Sea water
1.0 Sea water inlet
1.1 Evaporation
1.2 Crystallization
2.0 Harvested by hand with a tool (stainless steel) twice a day manufacturing process
2.1 Flor de Sal - Natural drying
2.2 Add crushed leaves of parsley, savoury and oreganos
2.3 Product
2.4 Flor de Sal label and storage
Product output
PAGE 3
Production photographs
PAGE 4
Production photographs