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% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
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% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
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% Grades of Pistachios AAA: ~95% whole + 5% split. AA: ~90% whole + 10% split. A: ~85% whole + 15% split. C: ~70% whole + 30% split.
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
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 Salmonella Not detected in 25g
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 Salmonella Not detected in 25g
Hazelnut kernel with surrounding shell Sizes Usage : Snacks Size: >17, >18, >19 mm Packaging: 50, 80 kg kraft bags and 1000 kg big bags.
Description : The natural hazelnut kernel is produced by moving the hard shell of fruit Usage : Snack, and bakery Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Description : Natural hazelnut kernel is processed with heat, so the skin is peeled, and the hazelnut kernel takes it blanched form. Usage : Snack, dried fruit, bakery, and chocolate Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Description : Natural hazelnut kernel is processed with heat, so the skin is peeled, and the hazelnut kernel takes it roasted form. Usage : Snack, dried fruit, bakery, and chocolate Size: 9-11 mm, 11-13 mm, 13-15 mm Packaging: 5, 10, 20, 25 kg vacuum bags in cartons.
Naturel and Roasted Diced Hazelnuts. Hazelnult Kernels cut into smaller pieces with 0.8-3% desired humidity level and 5-30% skin. Usage : Bakery, chocolate, ice cream,biscuits, wafers Size: Any size between 0-12 mm. Packaging: 10, 25 kg vacuum bags in cartons.
Natural, Blanched or Roasted Hazelnut kernels grinded into powder form with 4-6% humidity. Usage : Bakery, chocolate, ice cream,biscuits, wafers Size: 0-1.5 mm, 0-2 mm, 0-3 mm Packaging: 10, 25 kg vacuum bags in cartons.
Black and white chia seed is rich in Omega-3, antioxidants and fiber Ash: 0.2% max Moisture : 1%max Heavy metal : 2ppm max Pb : 2ppm max As : 2ppm max Size : 80 Mesh
Appearance - whole kernels Colour -beige-yellowish Odour - typical, nutty Flavour - typical, nutty Consistency - firm to the bite Sizes Available : 18-20, 20-22. 22-24. 23-25. 25-27, 27-30, 30-32, 32-34 Style : Dried Grade : 1ST Taste : Sweet/Salty Moisture : Max 6 % Purity : Around 99.00 % Broken almond : Max 5 % Bad almond of obscure : 5% Aflatoxins : Max 5PPB Shelf Life : 2 Years
Appearance - whole kernels Colour -beige-yellowish Odour - typical, nutty Flavour - typical, nutty Consistency - firm to the bite Sizes Available: 18-20, 20-22. 22-24. 23-25. 25-27, 27-30, 30-32, 32-34 Style: Dried Grade:1ST Taste: Sweet/Salty Moisture: Max 6 % Purity: Around 99.00 % Broken almond: Max5 % Bad almond of obscure: 5% Aflatoxins: Max 5PPB Shelf Life:2 Years
Appearance - whole kernels Colour -beige-yellowish Odour - typical, nutty Flavour - typical, nutty Consistency - firm to the bite Sizes Available: 18-20, 20-22. 22-24. 23-25. 25-27, 27-30, 30-32, 32-34 Style: Dried Grade:1ST Taste: Sweet/Salty Moisture: Max 6 % Purity: Around 99.00 % Broken almond: Max5 % Bad almond of obscure: 5% Aflatoxins: Max 5PPB Shelf Life:2 Years
Purity : 99.99% maximum Admixture : 00.01% maximum Moisture : 5 % maximum F.F.A : 1.5% maximum Microbiological Total Plate Count : 20,000 cfu/gm maximim Microbiological Yeast & Mould : 5,000 cfu/gm maximim Staphylococcus Aureaus : Absent E.Coli : Absent Salmonellae : Absent Chemical BHC : Not Detected DDT : Not Detected ALDRIN : Not Detected DETECTION LIMIT : 0.01PPM
Purity : 99.99% maximum Admixture : 00.01% maximum Moisture : 5 % maximum F.F.A : 1.5% maximum Microbiological Total Plate Count : 20,000 cfu/gm maximim Microbiological Yeast & Mould : 5,000 cfu/gm maximim Staphylococcus Aureaus : Absent E.Coli : Absent Salmonellae : Absent Chemical BHC : Not Detected DDT : Not Detected ALDRIN : Not Detected DETECTION LIMIT : 0.01PPM
FFA (as lauric) - 65% min. Moisture & Impurities - 2.0% max. Iodine Value (WIJS) - 15% max. Saponification Value - 250 min. Total Fatty Matters - 95% min. Acid Value, mgKOH/gr - 182 - 205
