Thanks for the interest in our quality Sesame Seed.
We are delighted to be your supplier on consistent basis.
*Rich source of Vitamin
*Healthy for consumption
*Strong Sesame Flavor
*Pure
*Non-toxic
*Longer shelf life
*Wonderful source of Omega 6 and fatty acids
Parameters Description
Grades: White Sesame Seeds Natural / Machine Cleaned
Origin: Turkey and Africa
Purity: 99/1/; 98/2; 95/5; 99.90; 99.95; 99.97; 99.99
Moisture: 5% max
FFA: 1% max or 2% max
Admixture: 0.01% min
Total plate count: 20,000 cfu/gm max
Yeast & Mould: 5,000 cfu/gm max
Staphylococcus Aureaus: Absent/gm
E.coli: Absent/gm
Salmonellae: Absent/gm
Bhc / Ddt / Aldrin: Not Detected
Detection Limit: 0.01ppm
Packing: Jute Bags 75/50/25/15/10 Kgs customised packaging
MOQ: One 20ft container
Payment: TT/LC at Sight/ 100% CAD/ 100% against shipping documents.
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
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.
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