Quality criteria-internal regulation

Sensory
Characteristics
Apperance raw hazelnut kernels
Odour without foreign and undesirable odours
Taste without foreign and undesirable taste
Physico-chemical
Characteristics
Moisture content at 105ْ 6%
Peroxid value 4 mmolo/kg fat
Calibration kernels size should be: between 13mm and 15mm or
Between 11mm and 13mm or between 9mm and 13mm

Foreign matter rancid kernels not allowed
Damage kernels max 3%
Not proper shaped kernels max4%
Damage kernels by insects not allowed

Fumigate reisdue not allowed

Other contamination
Dioxins 0, 4ng who-pcdd/f-teq/kg(+)
Nitrate 700mg/kg(+)
Aflatoxsin b1 1 µg/kg(+)
Aflatoxins b1+b2+g1+g2 1 µg/kg(+)
Radioactivity
Cs 137 40bg/kg(+)
Sr 90 25bg/kg(+)

Microbiological
Charactristics

Salmonella neg/50g
Coagulase positive 10/g
Stapilococcus
Sulphitereducing clostridia 10/g
Spores
Escherichia coli neg/g
Moulds and yeasts 1.000/g
Total plate count 20.000/g
Lipolytic bacterium 1.000/g.



Jute bags; pp bags; vacuum ; carton ;
From 500 ; 5 kg; 10 kg; 25 kg; 40kg; 50kg;80 kg;1000 kg.