Specifications

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.

DESCRIPTION
CALIBRATION	From 16 up to 21+mm with 1-2 mm size differences
PACKING	25/50 kg PP bags
STANDARD MARKING	Description, size, crop, producer, origin, weight, lot, best before
SHELF LIFE	12 months in PP bags
ORGANOLEPTIC
APPEARANCE	Uniform,whole and sound kernels
TASTE/ODOUR	Typical
TEXTURE	Sound
COLOUR	Typical, dark brown
CHEMICAL& PHYSICAL
APPEARANCE	Regular-shaped, whole
TASTE/SMELL	Clear and unmistakable of hazelnut
COLOUR	Brown, typical for variety
MOISTURE	7% max. (if grinded with shell max.12%)
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	0,25%
SHELL.SKIN PARTS	0.2% max
DEFECTS	7% max. (insect damaged, shriveled, moulded, rancid-lemonous, sour
UNDER/OVER CALIBRE	+/- 10% max
EMPTY RATIO	8 pcs /100pcs

DESCRIPTION
CALIBRATION	From 11 up to 15+mm with 1-2 mm size differences
PACKING	25 kg PP bags,10/20/25 kg vacuum packs+cartons
STANDARD MARKING	Description, size, crop, producer, origin, weight, lot, best before
SHELF LIFE	12 months (storaje under 10-15° C)
ORGANOLEPTIC
APPEARANCE	Uniform, whole and sound kernels
TASTE/ODOUR	Typical fresh roasted hazelnut taste,free from foreign odours
TEXTURE	Crispy and crunchy
COLOUR	Typical, light yellow, golden yellow
CHEMICAL&PHYSICAL
MOISTURE	3 % max.
FAT CONTENT	55%-68%
FRE FATTY ACIDS	1% max.
PEROXIDE	1 mEq/kg max.
AFLATOXIN B1	2 ppb max.
AFLATOXIN B1+B2+G1+G2+	4 ppb max.
FOREIGN MATTERS	10 pcs max/t max.
SKIN PARTS.DUST	1 % max.
BROKEN	2 % max.
UNDER/OVER CALIBRE	(+/-)10% max.
MECHANICALLY DAMAGED	10 % max.
SHRIVELLED	2 % max.
MICROBIOLOGICAL
TOTAL PLATE COUNT	2000/gr max.
SALMONELLA	absent/25gr.
E.COLI	absent/gr.
MOULDO&YEAST	100cfu/gr max.
STAPH.AUREUS	absent/gr.
ENTEROBACTERIACEAE	10 cfu/gr max.
TOTAL COLIFORM	10cfu/gr max.

DESCRIPTION
CALIBRATION	0-2 mm. 2-4 mm.
PACKING	10/20/25kg vacuum packs+cartons
STANDARD MARKING	Description, size, crop, producer, origin, weight, lot, best before
SHELF LIFE	12 months in vacuum
ORGANOLEPTIC
APPEARANCE	Uniform
TASTE/ODOUR	Typical hazelnut taste, free from foreign odours
TEXTURE	Homogeneous
COLOUR	Typical, light yellow, golden yellow
CHEMICAL&PHYSICAL
MOISTURE	3 % max.
FAT CONTENT	55%-68%
FRE FATTY ACIDS	1% max.
PEROXIDE	1 mEq/kg max.
AFLATOXIN B1	2 ppb max.
AFLATOXIN B1+B2+G1+G2+	4 ppb max.
FOREIGN MATTERS	0.01% max.
SKIN PARTS.DUST	5.0 % max
BROKEN	2 % max.
UNDER/OVER CALIBRE	(+/- )10% max.
MECHANICALLY DAMAGED	10 % max.
MICROBIOLOGICAL
TOTAL PLATE COUNT	2000/gr max.
SALMONELLA	absent/25gr.
E.COLI	absent/gr.
MOULDO&YEAST	100cfu/gr max.
STAPH.AUREUS	absent/gr
ENTEROBACTERIACEAE	10 cfu/gr max.
TOTAL COLIFORM	10 cfu/gr max.

DESCRIPTION
CALIBRATION	2-4 mm.
PACKING	10/20/25kg vacuum packs+cartons
STANDARD MARKING	Description, size, crop, producer, origin, weight, lot, best before
SHELF LIFE	12 months in vacuum
ORGANOLEPTIC
APPEARANCE	Uniform
TASTE/ODOUR	Typical hazelnut taste, free from foreign odours
TEXTURE	Homogeneous
COLOUR	Typical, light yellow, golden yellow
CHEMICAL&PHYSICAL
MOISTURE	3 % max.
FAT CONTENT	55%-68%
FRE FATTY ACIDS	1% max.
PEROXIDE	1 mEq/kg max.
AFLATOXIN B1	2 ppb max.
AFLATOXIN B1+B2+G1+G2+	4 ppb max.
FOREIGN MATTERS	0.01% max.
SKIN PARTS.DUST	5.0 % max
BROKEN	2 % max.
UNDER/OVER CALIBRE	(+/- )10% max.
MECHANICALLY DAMAGED	10 % max.
MICROBIOLOGICAL
TOTAL PLATE COUNT	2000/gr max.
SALMONELLA	absent/25gr.
E.COLI	absent/gr.
MOULDO&YEAST	100cfu/gr max.
STAPH.AUREUS	absent/gr
ENTEROBACTERIACEAE	10 cfu/gr max.
TOTAL COLIFORM	10 cfu/gr max.