Green Banana Flour

1. Product Description

This product is obtained by drying and pulverizing the fruit of various species of bananas. Its color is usually slightly gray.

2. Process

- Reception: The raw material is received.

- Fumigation: fumigation is used for *2H pills to prevent growth of microorganisms.

- Screening: The product passes through a sieve that separates any foreign matter from the product.

- Packaging: Weigh and place the product in polyethylene bags.

- Sealing: We avoid the entry of foreign matter

- Storage: The product stores until the time of release.

3. Features

It contains no additives.

Free from any foreign matter or not characteristic of the product.

4. Microbiological characteristics

It takes into account the criteria of sanitary quality and microbiological safety in food and beverages for human consumption according to the Codex Alimentarius:

Molds <****0 cfu / g

Escherichia coli <*0 cfu / g

Sp/*5g Salmonella: Absence

5. Conservation

Store in a clean, dry and ventilated according to the convenience of use.

Do not store mixed with wet products as flour is hygroscopic (captures humidity)

6. Labeled Packaging

Polypropylene bags protects product quality characteristics, is appropriate not to transmit any odor, color or flavor foreign to the product.

The label has the following information: Name of product, net weight, batch No. and date of expiration.

7. Packing

Primary Package: *0Kg presentation in plastic bags, material safeguarding hygienic, nutritional, technological and organoleptic.

Note: The presentation is developed according to customer needs.

8. Shelf life

1 year from the date of production, this will depend on the temperature and humidity storage.