1. General Information

Product description & Processing description

Organic Shoyu

Press the soybean

Soak soybean with hot water

Roast wheat

Mix above two kinds of materials

Add koji (aspergillus oryzae)

Fermentation

Squeezing

packing

process: 6 months

Country of processing

China

Organic Certification

According to EU / NOP/BIOSUISSEB 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

45~55 %

2. Soybean

21.5 %

3. Sea salt

12~15 %

4. Wheat

11.5~12%

Processing aids

Aspergillus oryzae

5. Chemical / physical parameters

pH value: 4

6. Microbiological parameters

Max

Target 

Aerobic plate count

< 3000 cfu/g

Yeast

< 100 cfu/g

Mould

< 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.

7. Contaminants residues

Heavy metals / Mycotoxins

Max

Unit

3-MCPD

< 20

µg/kg

8. Suitable for the following diets

Vegetarian: Yes  Vegan: Yes