1. General Information

Product description & Processing description

Organic Shoyu

Organic soybean meal moistened with hot water, cooked under pressure; organic wheat roasted, smashed and mixed with cooked soy meal under vacuum conditions, mixture cooled; Aspergillus oryzae (Koji) and saline water added, fermentation, squeezing, deposition, sterilization, filtering, packaging; duration of the whole process: 6 months

Country of processing

China

Organic Certification

According to EU / NOP/BIOSUISSE standard.

A hygiene standard is implemented. Metal detection carried out at the end of the processing.

2. Quality parameters

Purity

100%

Appearance

Colour fresh and shining

Colour

Henna

Odour

Fragrance, typical for Shoyu

Taste

Fresh salty, typical for Shoyu

Maturity Stage

100%

3. Foreign Bodies

Max

Foreign bodies

None

4. Composition (in decreasing order)

Ingredient (s) (including aromas, additives, colorants, sweeteners, enzymes ) and processing aids:

List

E-Nr

Origin

Concentration

1. Water

50~55 %

2. Soybean

25 %

3. Sea salt

9-12% %

4. Wheat

10%

5. Aspergillus oryzae (Koji)

Below0.05%

6. Food grade alcohal

3%

All ingredients or processing aids or any substances used during the processing have to be stated above.

5. Chemical / physical parameters

pH value: 4

6. Microbiological parameters

Max

Target 

Aerobic plate count

3000cfu/ml

< 3000 cfu/g

Coli. ,MPN/100ml

< 3 MPN/100ml

< 100 cfu/g

staphylococcus

< 100 cfu/g

< 100 cfu/g

Salmonella sp.

Nd/ 25 g Nd: Not detectable in 25g

Other pathogens

Not to be found in quantities that present an

unacceptable risk for human health.

N，g/100ml

≥0.70

salt，g/100ml

9.0±1.0

PH value

4.5±0.5

7. Contaminants residues

Heavy metals / Mycotoxins

Max

Unit

3-MCPD

< 20

µg/kg