ROASTED HAZELNUT KERNELS |
|
DESCRIPTION |
|
CALIBRATION |
From 11 up to 15+mm with 1-2 mm size differences |
PACKING |
25 kg PP bags,10/20/25 kg vacuum packs+cartons |
STANDARD MARKING |
Description, size, crop, producer, origin, weight, lot, best before |
SHELF LIFE |
12 months (storaje under 10-15° C) |
ORGANOLEPTIC |
|
APPEARANCE |
Uniform, whole and sound kernels |
TASTE/ODOUR |
Typical fresh roasted hazelnut taste,free from foreign odours |
TEXTURE |
Crispy and crunchy |
COLOUR |
Typical, light yellow, golden yellow |
CHEMICAL&PHYSICAL |
|
MOISTURE |
3 % max. |
FAT CONTENT |
55%-68% |
FRE FATTY ACIDS |
1% max. |
PEROXIDE |
1 mEq/kg max. |
AFLATOXIN B1 |
2 ppb max. |
AFLATOXIN B1+B2+G1+G2+ |
4 ppb max. |
FOREIGN MATTERS |
10 pcs max/t max. |
SKIN PARTS.DUST |
1 % max. |
BROKEN |
2 % max. |
UNDER/OVER CALIBRE |
(+/-)10% max. |
MECHANICALLY DAMAGED |
10 % max. |
SHRIVELLED |
2 % max. |
MICROBIOLOGICAL |
|
TOTAL PLATE COUNT |
2000/gr max. |
SALMONELLA |
absent/25gr. |
E.COLI |
absent/gr. |
MOULDO&YEAST |
100cfu/gr max. |
STAPH.AUREUS |
absent/gr. |
ENTEROBACTERIACEAE |
10 cfu/gr max. |
TOTAL COLIFORM |
10cfu/gr max. |