| ≥1 piece |
| 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 |
| Standart Making | 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 odors |
| Texture | Firm and crispy |
| Colour | Typical, brown |
| CHEMICAL&PHYSICAL | |
| Moisture | 6% max. |
| Fat Content | 55% -68% |
| Free Fatty AIDS | 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) |
| Defectous | 2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous) |
| Broken | 1%max |
| Under/Over Calibre | +/- 5% max. |
| Mechenically 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 |
| Straph Aureus | 10 cfu/gr. max. |
| Enterobacteriaseae | 200 cfu/gr. max. |
| Total Coliform | 100cfu/gr. max |