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Light tan-colored seed of the pepper berry from which the dark outer husk has been removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups, sauces
Density   620g/l min
Moisture   13.5% max
Foreign matter   0.2% maxÂ
White Pepper: Steamed and Sterilised
| Total Plate Count Salmonella Yeast and mould Staphylococcus aureus Bacillus cereus Eschericha coli Sulfirtred. clostridien Free water activity(aw) | less than 50.000 units/g none less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 1.000 units/g less than 0,70 |
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