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. |
HAZELNUT IN SHELL
| DESCRIPTION | |
| 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 |
ROASTED HAZELNUT KERNELS
| DESCRIPTION | |
| CALIBRATION | From 11 up to 15+mm with 1-2 mm size differences |
| PACKING | 25 kg PP bags,10/20/25 kg vacuum packs+cartons |
| STANDARD MARKING | Description, size, crop, producer, origin, weight, lot, best before |
| SHELF LIFE | 12 months (storaje under 10-15° C) |
| ORGANOLEPTIC | |
| APPEARANCE | Uniform, whole and sound kernels |
| TASTE/ODOUR | Typical fresh roasted hazelnut taste,free from foreign odours |
| TEXTURE | Crispy and crunchy |
| COLOUR | Typical, light yellow, golden yellow |
| CHEMICAL&PHYSICAL | |
| MOISTURE | 3 % max. |
| FAT CONTENT | 55%-68% |
| FRE FATTY ACIDS | 1% max. |
| PEROXIDE | 1 mEq/kg max. |
| AFLATOXIN B1 | 2 ppb max. |
| AFLATOXIN B1+B2+G1+G2+ | 4 ppb max. |
| FOREIGN MATTERS | 10 pcs max/t max. |
| SKIN PARTS.DUST | 1 % max. |
| BROKEN | 2 % max. |
| UNDER/OVER CALIBRE | (+/-)10% max. |
| MECHANICALLY DAMAGED | 10 % max. |
| SHRIVELLED | 2 % max. |
| MICROBIOLOGICAL | |
| TOTAL PLATE COUNT | 2000/gr max. |
| SALMONELLA | absent/25gr. |
| E.COLI | absent/gr. |
| MOULDO&YEAST | 100cfu/gr max. |
| STAPH.AUREUS | absent/gr. |
| ENTEROBACTERIACEAE | 10 cfu/gr max. |
| TOTAL COLIFORM | 10cfu/gr max. |
ROASTED HAZELNUT MEAL
| DESCRIPTION | |
| CALIBRATION | 0-2 mm. 2-4 mm. |
| PACKING | 10/20/25kg vacuum packs+cartons |
| STANDARD MARKING | Description, size, crop, producer, origin, weight, lot, best before |
| SHELF LIFE | 12 months in vacuum |
| ORGANOLEPTIC | |
| APPEARANCE | Uniform |
| TASTE/ODOUR | Typical hazelnut taste, free from foreign odours |
| TEXTURE | Homogeneous |
| COLOUR | Typical, light yellow, golden yellow |
| CHEMICAL&PHYSICAL | |
| MOISTURE | 3 % max. |
| FAT CONTENT | 55%-68% |
| FRE FATTY ACIDS | 1% max. |
| PEROXIDE | 1 mEq/kg max. |
| AFLATOXIN B1 | 2 ppb max. |
| AFLATOXIN B1+B2+G1+G2+ | 4 ppb max. |
| FOREIGN MATTERS | 0.01% max. |
| SKIN PARTS.DUST | 5.0 % max |
| BROKEN | 2 % max. |
| UNDER/OVER CALIBRE | (+/- )10% max. |
| MECHANICALLY DAMAGED | 10 % max. |
| MICROBIOLOGICAL | |
| TOTAL PLATE COUNT | 2000/gr max. |
| SALMONELLA | absent/25gr. |
| E.COLI | absent/gr. |
| MOULDO&YEAST | 100cfu/gr max. |
| STAPH.AUREUS | absent/gr |
| ENTEROBACTERIACEAE | 10 cfu/gr max. |
| TOTAL COLIFORM | 10 cfu/gr max. |
ROASTED/CHOPPED HAZELNUT
| DESCRIPTION | |
| CALIBRATION | 2-4 mm. |
| PACKING | 10/20/25kg vacuum packs+cartons |
| STANDARD MARKING | Description, size, crop, producer, origin, weight, lot, best before |
| SHELF LIFE | 12 months in vacuum |
| ORGANOLEPTIC | |
| APPEARANCE | Uniform |
| TASTE/ODOUR | Typical hazelnut taste, free from foreign odours |
| TEXTURE | Homogeneous |
| COLOUR | Typical, light yellow, golden yellow |
| CHEMICAL&PHYSICAL | |
| MOISTURE | 3 % max. |
| FAT CONTENT | 55%-68% |
| FRE FATTY ACIDS | 1% max. |
| PEROXIDE | 1 mEq/kg max. |
| AFLATOXIN B1 | 2 ppb max. |
| AFLATOXIN B1+B2+G1+G2+ | 4 ppb max. |
| FOREIGN MATTERS | 0.01% max. |
| SKIN PARTS.DUST | 5.0 % max |
| BROKEN | 2 % max. |
| UNDER/OVER CALIBRE | (+/- )10% max. |
| MECHANICALLY DAMAGED | 10 % max. |
| MICROBIOLOGICAL | |
| TOTAL PLATE COUNT | 2000/gr max. |
| SALMONELLA | absent/25gr. |
| E.COLI | absent/gr. |
| MOULDO&YEAST | 100cfu/gr max. |
| STAPH.AUREUS | absent/gr |
| ENTEROBACTERIACEAE | 10 cfu/gr max. |
| TOTAL COLIFORM | 10 cfu/gr max. |
AVELLANA NARO S.L
Calle de les Garrigues, 8, 1,
46001 Valencia
E-mail: info@avellananaro.es
Tel: +34610079962
Calle de les Garrigues, 8, 1,
46001 Valencia
E-mail: info@avellananaro.es
Tel: +34610079962