Specifications 2019-05-16T08:35:50+00:00

Specifications

HAZELNUT IN SHELL
DESCRIPTION
CALIBRATIONFrom 16 up to 21+mm with 1-2 mm size differences
PACKING25/50 kg PP bags
STANDARD MARKINGDescription, size, crop, producer, origin, weight, lot, best before
SHELF LIFE12 months in PP bags
ORGANOLEPTIC
APPEARANCEUniform,whole and sound kernels
TASTE/ODOURTypical
TEXTURESound
COLOURTypical, dark brown
CHEMICAL& PHYSICAL
APPEARANCERegular-shaped, whole
TASTE/SMELLClear and unmistakable of hazelnut
COLOURBrown, typical for variety
MOISTURE7% max. (if grinded with shell max.12%)
FAT CONTENT55% -68%
FREE FATTY ACIDS0,7% max
PEROXIDE0,7 mEq/kg max
AFLATOXIN B12 ppb max
AFLATOXIN B1+B2+G1+G2+4ppb max
FOREIGN MATTERS0,25%
SHELL.SKIN PARTS0.2% max
DEFECTS7% max. (insect damaged, shriveled, moulded, rancid-lemonous, sour
UNDER/OVER CALIBRE+/- 10% max
EMPTY RATIO8 pcs /100pcs
HAZELNUT KERNELS
DESCRIPTION
CALIBRATIONFrom 9 up to 15+mm with 1-2 mm size differences
PACKING25/40/50 kg PP bags, 50/80kg jute bags,1000kg  big bags
STANDARD MARKINGDescription, size, crop, producer, origin, weight, lot, best before
SHELF LIFE12 months in jute or big bags
ORGANOLEPTIC
APPEARANCEUniform, whole and sound kernels
TASTE/ODOURTypical fresh hazelnut taste, free from foreign odours
TEXTUREFirm and crispy
COLOURTypical, brown
CHEMICAL&PHYSICAL
MOISTURE6% max.
FAT CONTENT55% -68%
FREE FATTY ACIDS0,7% max
PEROXIDE0,7 mEq/kg max.
AFLATOXIN B12 ppb max.
AFLATOXIN B1+B2+G1+G2+4ppb max.
FOREIGN MATTERS10 pcs max. (except unshelled and shell pieces)
DEFECTUOUS2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous)
BROKEN1%max
UNDER/OVER CALIBRE+/- 5% max.
MECHANICALLY DAMAGED7% max.
SHRIVELLED, LEMONOUS4% max.
MICROBIOLOGICAL
TOTAL PLATE COUNT20000/gr. max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO YEAST1000cfu/gr. max
STAPH.AUREUS10 cfu/gr. max.
ENTEROBACTERIACEAE200 cfu/gr. max.
TOTAL COLIFORM100cfu/gr. max.
ROASTED HAZELNUT KERNELS
DESCRIPTION
CALIBRATIONFrom 11  up to 15+mm  with 1-2 mm size differences
PACKING25 kg PP bags,10/20/25 kg vacuum packs+cartons
STANDARD MARKINGDescription, size, crop, producer, origin, weight, lot, best before
SHELF LIFE12 months (storaje  under 10-15° C)
ORGANOLEPTIC
APPEARANCEUniform, whole and sound kernels
TASTE/ODOURTypical fresh roasted hazelnut taste,free from foreign odours
TEXTURECrispy and crunchy
COLOURTypical, light yellow, golden yellow
CHEMICAL&PHYSICAL
MOISTURE3 % max.
FAT CONTENT55%-68%
FRE FATTY ACIDS1% max.
PEROXIDE1 mEq/kg  max.
AFLATOXIN B12 ppb max.
AFLATOXIN B1+B2+G1+G2+4 ppb max.
FOREIGN MATTERS10 pcs max/t  max.
SKIN PARTS.DUST1 % max.
BROKEN2 % max.
UNDER/OVER CALIBRE(+/-)10% max.
MECHANICALLY DAMAGED10 % max.
SHRIVELLED2 % max.
MICROBIOLOGICAL
TOTAL PLATE COUNT2000/gr max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO&YEAST100cfu/gr max.
STAPH.AUREUSabsent/gr.
ENTEROBACTERIACEAE10 cfu/gr max.
TOTAL  COLIFORM10cfu/gr max.
ROASTED HAZELNUT MEAL
DESCRIPTION
CALIBRATION0-2 mm. 2-4 mm.
PACKING10/20/25kg vacuum packs+cartons
STANDARD MARKINGDescription, size, crop, producer, origin, weight, lot, best before
SHELF LIFE12 months  in vacuum
ORGANOLEPTIC
APPEARANCEUniform
TASTE/ODOURTypical hazelnut taste, free from foreign odours
TEXTUREHomogeneous
COLOURTypical, light yellow, golden yellow
CHEMICAL&PHYSICAL
MOISTURE3 % max.
FAT CONTENT55%-68%
FRE FATTY ACIDS1% max.
PEROXIDE1  mEq/kg max.
AFLATOXIN B12 ppb max.
AFLATOXIN B1+B2+G1+G2+4 ppb max.
FOREIGN MATTERS0.01% max.
SKIN PARTS.DUST5.0 % max
BROKEN2 % max.
UNDER/OVER CALIBRE(+/- )10% max.
MECHANICALLY DAMAGED10 % max.
MICROBIOLOGICAL
TOTAL PLATE COUNT2000/gr max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO&YEAST100cfu/gr max.
STAPH.AUREUSabsent/gr
ENTEROBACTERIACEAE10 cfu/gr max.
TOTAL  COLIFORM10 cfu/gr max.