ROASTED & BLEACHED DICED HAZELNUT |
SPESIFICATION |
REFERENCE TS 1917 STANDARTS OF BLEACHED HAZELNUT |
DESCRIPTION |
Form | Roasted & Bleached Diced |
Calibration | Between 1 – 12 mm with 2,3,4 mm size differences |
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 | Crispy |
Colour | Typical, light yellow, golden yellow, light brown according to the requested roasting degree |
CHENICAL & PHYSICAL |
lngredients | 100 % Hazelnut |
Moisture | 3 % Max. (Blanched Diced 3 – 5 %) |
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 % |
Partly Skinned | 15 % Max. |
Skin Parts – Dust | 0,5 % Max. |
Under / Over Calibre | 10 % Max. |
MICROBIOLOGICAL |
Total Plate Count | 2000 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 |