Tanım: İç fındığın öğütülmesi ile elde edilen mamuldür. Müşteri isteğine göre kavrulmuş, beyazlatılmış ve natürel olarak üç çeşit yapılabilir. Kavrulmuş fındık ununda rutubet %0,8 – 3 arası, beyaz fındık ununda %3 -5 arası, natürel fındık ununda %4-6 arası istenilen rutubet değerinde yapılır.

Menşei: Levant (Ordu), Giresun / Türkiye

Boylama: 0-2mm

Kullanım Alanları: Pastacılıkta, dondurma, bisküvi ve çikolatalarda kullanılır.

NATURAL & ROASTED HAZELNUT MEAL

SPESIFICATION

REFERENCE TS 10937 STANDARTS OF ROASTED MEAL HAZELNUT

DESCRIPTION

Form

Flour

Calibration

0 – 2 mm / 0 – 3 mm

Shelf Life

12 Months  (Storage under 10-15 oC, RH Max. % 65

SENSORY ANALYSIS

Apperance

Uniform

Taste and Odour

Typical hazelnut taste, free from foreign odours

Texture

Homogeneous

Colour

Typical, brown-beige

CHENICAL & PHYSICAL

lngredients

100 % Hazelnut

Moisture

6 %  Max.

Fat Content

55 – 68 %

Free Fatty Acids

1.0 % Max.

Peroxide

1.0 meq/kg Max.

Aflatoxin  B1

5 ppb

Total Aflatoxin  (B1+B2+G1+G2)

10 ppb

Foreign Matters

0,05 %

MICROBIOLOGICAL

Total Plate Count

20000 gr Max.

Salmonella

Absent/25 gr

E.Coli

Absent/gr

Yeast and Mould

100 cfu/gr Max.

Enterobacteriacea

10 cfu/gr Max.

Coliform

10 cfu/gr Max.

OTHER

Gmo

GMO Free

 

lrradiation

By producing this products no irradiation has been used. Also all ingredients of this product has been produced without the use of irradiation.

 

Nano Technologie

By producing this products no nano-technology has been used. Also all ingredients of this product has been produced without the use of nanotechnology.

Heavy Metals

Heavy metals with in the norms of heavy metals in EU law.

Perticides

Pesticides with in the norms of pesticides in EU law

Allergen

Hazelnut is an allergen

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