Specification of Raw Hazelnut Kernels


DESCRIPTION
Calibration	From 9 up to 15+mm with 1-2 mm size differences
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 odors
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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