Specifications Of Roasted & Blanched Hazelnut


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
Standart Making	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%
Free Fatty AIDS	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.
Defectous	1 % max.
Broken	2 % max.
Under/Over Calibre	(+/-)10% max.
Mechenically Damaged	10 % max.
Shrivelled, Lemonous	2 % max.
MICROBIOLOGICAL
Total Plate Count	2000/gr max.
Salmonella	absent/25gr.
E.COLI	absent/gr.
Mouldo Yeast	100cfu/gr max.
Straph Aureus	absent/gr.
Enterobacteriaseae	10 cfu/gr max.
Total Coliform	10cfu/gr max.
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