| Designation of the index |
Values of the index |
| Appearance |
In the form of the plates. |
| Consistency |
Friable, brittle; the light elasticity is allowed |
| Flavor |
Characteristic of dry paprika, it is odor without the outside aftertastes. |
| Colour |
Clear red with the cherry nuance. It is allowed pieces brown, green, orange and yellow, max. 1 %. |
| Form and sizes |
Plates and small pieces, evenly cut thickness not are more than 1,5 mm, by length and with the width of 6-6 mm or 9-9 mm. |
| Moisture, %, not more |
8.0 |
| Rehydration (swelling) |
4,5-5,5/1 |
| Cooking period (min) |
17 |
| Mass fraction of plates and their parts of those fried, with the remainders of scale, neck, % not more |
3.0 |
| A mass fraction it threw admixtures (particles not more than 0,3 mm in the greatest linear measurement), % not more |
310-4 |
| quantity of the mesophilic aerobic and facultative- aerobic microorganisms, (a quantity of the colony-forming bacteria/ gm), not more |
5x105 |
| Bacterium of the group of the coliform bacteria, 0,01 g. |
Not allowed |
| The impurities |
Not allowed |
| Pathogenic microorganisms, including salmonellas, in 25 g. |
Not allowed |
| Moulds, (a quantity of the colony-forming bacteria/ gm), not more |
5,0x102 |
| Packing |
In the polypropylene bags, inside in the polyethylene cellophanes |
| Period of storage, months, not less |
12 |
2008 
