HAZELNUT KERNELS
 
DESCRIPTION
 
CALIBRATION
From 9 up to 15+mm with 1-2 mm size differences
PACKING
25/40/50 kg PP bags, 50/80kg jute bags,1000kg  big bags
STANDARD MARKING
Description, size, crop, producer, origin, weight, lot, best before
SHELF LIFE
12 months in jute or big bags
ORGANOLEPTIC
 
APPEARANCE
Uniform, whole and sound kernels
TASTE/ODOUR
Typical fresh hazelnut taste, free from foreign odours
TEXTURE
Firm and crispy
COLOUR
Typical, brown
CHEMICAL&PHYSICAL
 
MOISTURE
6% max.
FAT CONTENT
55% -68%
FREE FATTY ACIDS
0,7% max
PEROXIDE
0,7 mEq/kg max.
AFLATOXIN B1
2 ppb max.
AFLATOXIN B1+B2+G1+G2+
4ppb max.
FOREIGN MATTERS
10 pcs max. (except unshelled and shell pieces)
DEFECTUOUS
2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous)
BROKEN
1%max
UNDER/OVER CALIBRE
+/- 5% max.
MECHANICALLY DAMAGED
7% max.
SHRIVELLED, LEMONOUS
4% max.
MICROBIOLOGICAL
 
TOTAL PLATE COUNT
20000/gr. max.
SALMONELLA
absent/25gr.
E.COLI
absent/gr.
MOULDO YEAST
1000cfu/gr. max
STAPH.AUREUS
10 cfu/gr. max.
ENTEROBACTERIACEAE
200 cfu/gr. max.
TOTAL COLIFORM
100cfu/gr. max.