Dried Cabbage

Designation of the index Values of the index Appearance In the form of the shredded shaving Consistency Friable, brittle; the light elasticity is allowed Flavor Characteristic of dry cabbage, it is odor without the outside aftertastes. Colour White or light yellow the weakly-greenish nuance is allowed Form and sizes Shaving by the size not less than 5 mm in the greatest linear measurement Moisture, %, not more 7.0 Rehydration (swelling) 4,2/1 Cooking period (min) 17 Mass fraction of shaving with the black spots, leaves and the plates, % not more 2.0 A mass fraction it threw admixtures (particles not more than 0,3 mm in the greatest linear measurement), % not more 3,0E10 -4 quantity of the mesophilic aerobic and facultative- aerobic microorganisms, (a quantity of the colony-forming bacteria/gm), not more 5,0*10 5 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 5,0E10 2 Packing In the polypropylene bags, inside in the polyethylene cellophanes Period of storage, months, not less 12 NUTRITIONAL FACTS/ 100 GRAMS Energy(Kkal) 249 Carbohydrates, g. 47.6 Vitamins,

Light green
- Good characteristics
-Tips or stalks