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| DESCRIPTION |
| Calibration |
From 0-2 mm. 2-4 mm. |
| 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 |
| 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. |
| Under/Over Calibre |
(+/-)10% max. |
| Mechenically Damaged |
10 % 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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