A Hazelnut product obtained by mashing roasted Hazelnuts into treacle form.
A hazelnut product obtained by mashing roasted hazelnuts into treacle form. Particularly used as a raw material for chocolate production in food industry SENSITIVE AND PHYSICAL ANALYSIS taste and smell-----natural colour and apperance-----natural light brown colour viscous(25-30C)-----cps 25000-35000 thickness-----p max 40 foreign matter-----without foreign matter CHEMICAL ANALYSIS mouisture-----% maximum 1-1,5 peroxide-----meg/kg maximum 5 fat content-----% 30 micron acide(oleic acide)-----% maximum 1 MICROBIOLOGICAL ANALYSIS aflatoxin(B1)-----ppb maximum 2 aflatoxin(total G2,G1,B2,B1)-----ppb maximum 4 apc-----/gr maximum 2000 mould and yest-----/gr maximum 20 coliform-----/gr 0 e.coli-----/gr 0
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Type:
Hazelnut
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Processing Type:
Raw
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