Turkish Nuts Suppliers and Manufacturers

1. Grade with Analysis Reports & Perfect Counting W 240 / W 320 Moisture : 5% Max - Broken : 5% Max - Color : White - Mold & Fungus : 0% - Admixture : 1% Max - ISO 22000 - ISO 9001 - FSSC 22000 - HALAL Certified Packaging : Tin ( 22,680 kg )

1. Grade with Analysis Reports & Perfect Counting W 240 / W 320 Moisture : 5% Max - Broken : 5% Max - Color : White - Mold & Fungus : 0% - Admixture : 1% Max - ISO 22000 - ISO 9001 - FSSC 22000 - HALAL Certified Packaging : Tin ( 22,680 kg )

WE CAN SUPPLY SARELLE HAZELNUT WAFER 33G PLEASE DON'T HESITATE TO CONTACT US IN CASE OF ANY INTERESTED

High quality Turkish Dried Apricot

Chestnut and Candied Chestnut from Turkey

High quality Dried Raisin from Turkey

High quality Turkish Fig

Moisture : 7% , Admixture : 0.5 %, Broken & Defective : 10 , Size : 50-60 , Origin Egypt , 1. Class , ISO 22000 - ISO 9001 - FSSC 22000 - HALAL Vacuumed 10 kg -1 Box : 2 Vacuumed Bags = 20 kg

Moisture : 7% , Admixture : 0.5 %, Broken & Defective : 10 , Size : 50-60 , Origin Egypt , 1. Class , ISO 22000 - ISO 9001 - FSSC 22000 - HALAL Vacuumed 10 kg -1 Box : 2 Vacuumed Bags = 20 kg

Broken & Damage :3% Max , Admixture : 0.5 % , Moisture : 9% Max , Processing : Raw HS Code : 120241 Origin Egypt Size : 9-11 Packaging : 30 kg Pp Bags

Broken & Damage :3% Max , Admixture : 0.5 % , Moisture : 9% Max , Processing : Raw HS Code : 120241 Origin Egypt Size : 9-11 Packaging : 30 kg Pp Bags

HAZELNUT IN SHELL 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.