 |
| DESCRIPTION |
| Calibration |
From 1 up to 5 mm |
| Packing |
25/40/50 kg PP bags, 50/80kg jute bags,1000kg big bags |
| Standart Making |
Description, size, crop, producer, origin, weight, lot, best before |
| Shelf Life |
12 months in jute or big bags |
| ORGANOLEPTIC |
| Appearance |
Uniform, whole and sound kernels |
| Taste/Odour |
Typical fresh hazelnut taste, free from foreign odours |
| Texture |
Firm and crispy |
| Colour |
Typical, brown |
| CHEMICAL&PHYSICAL |
| Moisture |
6% max. |
| Fat Content |
55% -68% |
| Free Fatty AIDS |
0,7% max |
| Peroxide |
0,7 mEq/kg max. |
| Aflatoxin B1 |
2 ppb max. |
| Aflatoxin B1+B2+G1+G2+ |
4ppb max. |
| Foreign Matters |
10 pcs max. (except unshelled and shell pieces) |
| Defectous |
2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous) |
| Broken |
1%max |
| Under/Over Calibre |
+/- 5% max. |
| Mechenically Damaged |
7% max. |
| Shrivelled, Lemonous |
4% max. |
| MICROBIOLOGICAL |
| Total Plate Count |
20000/gr. max. |
| Salmonella |
absent/25gr. |
| E.COLI |
absent/gr. |
| Mouldo Yeast |
1000cfu/gr. max |
| Straph Aureus |
10 cfu/gr. max. |
| Enterobacteriaseae |
200 cfu/gr. max. |
| Total Coliform |
100cfu/gr. max. |
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