No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
Physical Characteristics:
Freezing Process: I.Q.F.
Size: Cut : 6x6, 7x7 , 9x9 . 10x10 , 13x13 ,14x14 mm
Length : from 3-13 cm
Color: Characteristic of French Fries (gold).
Free from freeze injury (Brown Spots).
Flavor: Good and free of any strange flavors.
Texture: Free of foreign leaves.
Thick smooth minced texture.
Chemical Characteristics:
Pesticide Residual: According to Codex Alimentarius.
Heavy Metal: According to Codex Alimentarius.
Physical Characteristics:
Freezing Process: I.Q.F.
Size: Cut : 6x6, 7x7 , 9x9 . 10x10 , 13x13 ,14x14 mm
Length : from 3-13 cm
Color: Characteristic of French Fries (gold).
Free from freeze injury (Brown Spots).
Flavor: Good and free of any strange flavors.
Texture: Free of foreign leaves.
Thick smooth minced texture.
Chemical Characteristics:
Pesticide Residual: According to Codex Alimentarius.
Heavy Metal: According to Codex Alimentarius.
Color: dark orange to brown characteristic of un-sulfured dried apricots.
Flavor: sweet to tart, typical of the variety, and free from off flavors.
Defects: reasonably free of defects
Sizes: available in,diced (3-5,5-8,8-10,10-12 mm),or bulk as a whole
Color: dark orange to brown characteristic of un-sulfured dried apricots.
Flavor: sweet to tart, typical of the variety, and free from off flavors.
Defects: reasonably free of defects
Sizes: available in,diced (3-5,5-8,8-10,10-12 mm),or bulk as a whole
Fat: 10 - 12%
pH Value: 6.8 - 7.2 (can be adjusted)
Fineness: +99%
Color: Brown, Dark brown (Can be adjusted)
Moisture: 5% max
Ash content: 12% max
Total plate count, Col/g: Max 5000 Col/g
Molds, Col/g: Max 50
Yeast, Col/g: Max 50
E. Coli, Col/g: Negative
Salmonella, Col/g: Negative
Enterobacteriacase, Col/g: negative
Coli form, Col/g: Negative
Staphylococcus, Col/g: Negative
Taste: Nice cocoa taste
Smell: A special and nice smell of cocoa
Fat: 10 - 12%
pH Value: 6.8 - 7.2 (can be adjusted)
Fineness: +99%
Color: Brown, Dark brown (Can be adjusted)
Moisture: 5% max
Ash content: 12% max
Total plate count, Col/g: Max 5000 Col/g
Molds, Col/g: Max 50
Yeast, Col/g: Max 50
E. Coli, Col/g: Negative
Salmonella, Col/g: Negative
Enterobacteriacase, Col/g: negative
Coli form, Col/g: Negative
Staphylococcus, Col/g: Negative
Taste: Nice cocoa taste
Smell: A special and nice smell of cocoa
Colour Light brown to tan.
Flavour & Odour Aromatic pleasant flavour and aroma, typical of coriander, free from any objectionable taints.
Moisture - 12.0% maximum
Total Ash - 6.0% minimum
Acid Insoluble Ash - 1.0% maximum
Volatile Oil - 0.3% minimum
Bulk Index - 60 - 85g / 250mL
Water Activity - 0.69 maximum
Extraneous Matter - 0.75% w/w maximum (ASTA 14.0)
MICROBIOLOGICAL:
E.coli Not detected in 1g
Colour Light brown to tan.
Flavour&Odour Aromatic pleasant flavour and aroma, typical of coriander, free from any objectionable taints.
Moisture 12.0% maximum
Total Ash 6.0% minimum
Acid Insoluble Ash 1.0% maximum
Volatile Oil 0.3% minimum
Bulk Index 60 - 85g / 250mL
Water Activity 0.69 maximum
Extraneous Matter 0.75% w/w maximum (ASTA 14.0)
MICROBIOLOGICAL:
E.coli Not detected in 1g
