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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 KERNEL

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

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 (storage 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%
FREE FATTY ACIDS1% max.
PEROXIDE1 mEq/kg max.
AFLATOXIN B12 ppb max.
AFLATOXIN B1+B2+G1+G2+4ppb 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 COUNT20000/gr. max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO YEAST100cfu/gr. max.
STAPH. AUREUSabsent/gr
ENTEROBACTERIACEAE10 cfu/gr. max.
TOTAL COLIFORM10cfu/gr. max.

Roasted Diced Hazelnut

DESCRIPTION

CALIBRATIONBetween 1-10 mm with 2, 3, 4 mm size differences
PACKING25/40 kg PP bags, 10/20/25 kg vacuum packs + cartons
STANDARD MARKINGDescription, size, crop, producer, origin, weight, lot, best before
SHELF LIFE12 Months in vacuum (Storage under 10-15 C, Relative humidity max. - 65%)

ORGANOLEPTIC

APPEARANCEUniform
TASTE/ODOURTypical fresh roasted hazelnut taste, free from foreign odours
TEXTURECrispy
COLOURTypical, light yellow, light brown according to the requested roasting degree

CHEMICAL & PHYSICAL

MOISTURE3% max. (Blanched & Diced 5% max.)
FAT CONTENT55% - 68%
FREE FATTY ACIDS1% max.
PEROXIDE1 mEq/kg max.
AFLATOXIN B1In conformity with importing country regulations
AFLATOXIN B1+B2+G1+G2+In conformity with importing country regulations
FOREIGN MATTERS0,005% max.
SKIN PARTS, DUST0.5% max.
PARTLY SKINNED10% max.
UNDER / OVER CALIBRE(+/-) 10% max.

MICROBIOLOGICAL

TOTAL PLATE COUNT2000/gr. max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO YEAST100 cfu/gr. max.
STAPH. AUREUS10 cfu/gr.
ENTEROBACTERIACEAE10 cfu/gr. max.
TOTAL COLIFORM10 cfu/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 fresh roasted hazelnut taste, free from foreign odours
TEXTURECrispy
COLOURTypical, light yellow, golden yellow

CHEMICAL & PHYSICAL

MOISTURE3% max.
FAT CONTENT55% - 68%
FREE FATTY ACIDS1% max.
PEROXIDE1 mEq/kg max.
AFLATOXIN B1In conformity with importing country regulations
AFLATOXIN B1+B2+G1+G2+In conformity with importing country regulations
FOREIGN MATTERS0,01% max.
SKIN PARTS, DUST2% max.
PARTLY SKINNED10% max.
UNDER / OVER CALIBRE(+/-) 10% max.

MICROBIOLOGICAL

TOTAL PLATE COUNT2000/gr. max.
SALMONELLAabsent/25gr.
E.COLIabsent/gr.
MOULDO YEAST100 cfu/gr. max.
STAPH. AUREUSabsent/gr.
ENTEROBACTERIACEAE10 cfu/gr. max.
TOTAL COLIFORM10 cfu/gr. max.
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