| ≥1 piece |
Physical and chemical characteristic
color dark brown
flavor free from of Flavours
fat content (%) 10 - 12 %
Moisture (%) 5% w/w max
PH 6,5 - 7,5
Particle size 99,0 - 99,99% pass through on BBS 200 mesh shive
Shell content % 1,75% max
Microbiological characteristics
Total Plate count <5000/gr
salmonella absent in 50 gr/negative/nil
Ecoli absent in 1 gr/negative/nil
Coliform <absent in 1 gr/negative/nil
yeast <50/gr
Moulds <50gr