Red Kojic rice (fermented rice) is produced by mixing the monascus anka with the steamed rice and fermenting at controlled tempe

Appearance	Powder with deep red color
Source	100% Fermented Rice
Color Value (u/g)	1000, 1200, 1500, 2000
Granularity (200 mesh)	≥95%
Moisture	≤10%
Lead(Pb)	≤1 ppm
Arsenic(As)	≤1 ppm
Total plate count	≤ 1000 cfu/g
Yeast	≤ 25 cfu/g
Mold	≤ 25 cfu/g
Coliform	≤ 30 cfu/g
Pathogen	negtive

Application:

Sausage; meat products; alcoholic drink, candy, cosmetics and other products.

Storage:

Protect from exposure to air and light. Keep the product cool (4-8'C) in dry environments. Do not freeze. When a package has been opened, it is recommended that the bag is resealed to avoid any exposure to humidity. 

Shelf life:

Minimum 12 months in unopened containers at the above storage conditions.

Red Kojic Rice