# 1
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Product Description
| Description | Ground powder, produced from selected bark of Cinnamomun burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown powder |
|---|---|
| Odor | Characteristic of cinnamon, earthy, pungent, sweet |
| Taste | Characteristic of cinnamon, sweet, pungent, earthy |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity (%) | NMT 0.7 |
| Volatile Oil (%) | NMT 2.0 |
| Moisture Content (%) | NMT 13.0 |
| Pass Through Mess #60 | NLT 95.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 2
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Product Description
| Description | Ground powder, produced from selected bark of Cinnamomun burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown powder |
|---|---|
| Odor | Characteristic of cinnamon, earthy, pungent, sweet |
| Taste | Characteristic of cinnamon, sweet, pungent, earthy |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity (%) | NMT 0.7 |
| Moisture COntent (%) | NMT 13.0 |
| Volatile Oil (%) | NLT 1.0 |
| Pass Through Mess #60 | NLT 95.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 3
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Product Description
| Description | Dried bark, produced from selected bark grade KA of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown powder |
|---|---|
| Odor | Characteristic of cinnamon, spicy, woody, slighty sweet |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity (%) | NMT 0.7 |
| Moisture COntent (%) | NMT 13.0 |
| Volatile Oil (%) | NLT 2.2 |
| Particle size 2-15mm (%) | NLT 90.0 |
| Foreign Matter | NMT 1.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 4
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Product Description
| Description | Dried bark, produced from selected bark grade KA of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown bark |
|---|---|
| Odor | Characteristic of cinnamon, spicy, woody, slighty sweet |
| Moisture COntent (%) | NMT 13.0 |
| Particle size 3-15mm (%) | NLT 90.0 |
| Foreign Matter | NMT 2.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 5
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Product Description
| Description | Dried bark, produced from selected bark of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown bark |
|---|---|
| Odor | Characteristic of cinnamon, spicy, woody, slighty sweet |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Moisture COntent (% w/w) | NMT 13.0 |
| Particle size 3-15mm (%) | NLT 90.0 |
| Volatile Oil (%) | NLT 1.5 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 6
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Product Description
| Description | Dried bark, produced from selected bark of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown powder |
|---|---|
| Odor | Characteristic of cinnamon, earthy, pungent, sweet |
| Taste | Characteristic of cinnamon, sweet, pungent, earthy |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity | NMT 0.7 |
| Volatile Oil (%) | NLT 1.0 |
| Moisture Content (%) | NMT 13.0 |
| Pass Through Mest #60 | NLT 95.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 7
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Product Description
| Description | Dried curled VAA (Vera Double Curled) cassia stick, produced from selected bark of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown curled thick sticks |
|---|---|
| Odor | Characteristic of cinnamon, spicy, woody, slighty sweet |
| Composition | Min. 80% of VAA cassia stick |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity | NMT 0.7 |
| Moisture Content (%) | NMT 13.0 |
| Length (cm) | 7.0 |
| Foreign Matter (%) | NMT 1.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | Negative |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
# 8
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Product Description
| Description | Dried curled VAA (Vera Double Curled) cassia stick, produced from selected bark of Cinamomum burmanii |
|---|---|
| Common Name | Kayu Manis (Indonesian), Cinnamon (English) |
| Botanical Name | Cinnamon burmanii |
| Plant Part Used | Bark |
Analytical / Physical
| Appearance | Yellowish brown to brown curled thick sticks |
|---|---|
| Odor | Characteristic of cinnamon, spicy, woody, slightly sweet |
| Composition | Min. 80% of VAA cassia stick |
| Ash on Dry Basis (%) | NMT 5.0 |
| Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
| Water Activity | NMT 0.7 |
| Moisture Content (%) | NMT 13.0 |
| Length (cm) | 7.0 ± 0.2 |
| Foreign Matter (%) | NMT 1.0 |
Microbiological Data
| Total Plate Count (cfu/g) | NMT 1.000.000 |
|---|---|
| Yeast and Mold (cfu/g) | NMT 10.000 |
| Salmonella (cfu/g) | None Detected |
Shelf Life and Storage Recommendation
| Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temparatures 20 - 32 C |
|---|---|
| Shelf Life | Two Years when stored properly |
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