FINDIK PÜRESİ

HAZELNUT PUREE

SPESIFICATION

REFERENCE TS 10938 STANDARTS OF HAZELNUT PASTE

DESCRIPTION

Form

Puree (Paste)

Color – Roasting

Light, Medium, Dark

Particle Size

20-25 u, 25-40 u, 40-80 u

Shelf Life

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

SENSORY ANALYSIS

Apperance

Homogeneous

Taste and Odour

Typical hazelnut taste, free from foreign odours

Texture

Homogeneous

Colour

Beige, ligh brown to dark brown according to the requested roasting degree

CHENICAL & PHYSICAL

lngredients

100 % Hazelnut

Moisture

2 %  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

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