Quality criteria-internal regulation Sensory Characteristics Apperance raw hazelnut kernels Odour without foreign and undesirable odours Taste without foreign and undesirable taste Physico-chemical Characteristics Moisture content at 105ْ 6% Peroxid value 4 mmolo/kg fat Calibration kernels size should be: between 13mm and 15mm or Between 11mm and 13mm or between 9mm and 13mm Foreign matter rancid kernels not allowed Damage kernels max 3% Not proper shaped kernels max4% Damage kernels by insects not allowed Fumigate reisdue not allowed Other contamination Dioxins 0, 4ng who-pcdd/f-teq/kg(+) Nitrate 700mg/kg(+) Aflatoxsin b1 1 µg/kg(+) Aflatoxins b1+b2+g1+g2 1 µg/kg(+) Radioactivity Cs 137 40bg/kg(+) Sr 90 25bg/kg(+) Microbiological Charactristics Salmonella neg/50g Coagulase positive 10/g Stapilococcus Sulphitereducing clostridia 10/g Spores Escherichia coli neg/g Moulds and yeasts 1.000/g Total plate count 20.000/g Lipolytic bacterium 1.000/g. Jute bags; pp bags; vacuum ; carton ; From 500 ; 5 kg; 10 kg; 25 kg; 40kg; 50kg;80 kg;1000 kg.
Description: row hazelnuts kernels Caliber: 11-13, 13-15, 15+ Packing: jute or polypropylene bags , vacuum & carton Usage areas: it is used as the raw material for processed and fully processed hazelnuts, etc.
Hazelnut kernels:9/11,11/13,13/15,15+ Chooped & Roasted:0-2mm,2-4mm Hazlenut in shell:19+,20+,21+,22+ papers bag,jutte bags,vacuum bags,pholiethilen bags.
A nut in a shell and cracked nut kernel without shell.roasted hazelnut kernels in a vacuum.
