Product Description
Product: Raw Macadamia Nuts Style 4:- Premium Halves And Chips
Texture: Firm And Crunchy
Colour: Creamy
FLAVOR: CHARACTERISTIC OF RAW MACADAMIA KERNEL. (No foreign odours or rancidity)
WHOLES: NOT MORE THAN 8%
Halves: Not Less Than 80%
CHIPS: NOT MORE THAN 10%
SIZE: Kernel passes over a 9mm mesh and through a 14mm mesh ( the typical size of the kernel ranges from 9mm to 14mm)
The product contains combination of not more than 2% reject kernel and commercial grade kernel.
The percentage of reject kernel isnot more than 1%
The product has no foreign matter.
CHEMICAL RESIDUES: Doesn't exceed the maximum residue limits as published in the ks 868:2009.
APPLICATION AND USES.
Confectionery: very good when chocolate coated, honey coated, roasted and salted, roasted unsalted.
Bakery : Cut in to small bits for cookie blending.
CHEMICAL SPECIFICATIONS
Chemical parameters of interest include:
A] FFA Free fatty acids
B] AV Acid value
C] POV Peroxide value
D] Moisture content
CHARACTERISTIC % lower limit %upper limit STANDARD LIMITS
Acid Value 0.10 2.0 KS 868:2009
Peroxide Value (meq/kg) 1.0 4.0 KS868:2009
Moisture content 1.5 2.0 KS 868:2009
DATE OF ANALYSIS:
26/04/2017
&TOTAL COUNTS
{ISO 4833} COLIFORM COUNT
{ISO 4832} E.COLI
{ISO 16649} STAPHYLOCOCCUS
AUREUS{ISO 6881-1} SALMONELLA
{ISO 6579}
UNITS OF
MEASUREMENT CFU/g CFU/g CFU/g CFU/g PR/A
ACCEPTABLE LIMITS
(KS 868:2009) <103 <103 <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.- <1 <10 ABSENT
SAMPLE DESCRIPTION BNO.RMN
*102 <1 <1 <10 ABSENT
AVERAGE <1 <1 <10 ABSENT
AVERAGE SUMMARY OF CHEMICAL ANALYSIS FOR MACADAMIA STYLE 4
QUALITY
REQUIREMENTS LIMITS
KS 868:2009 RESULTS AVERAGE RATINGS
AFLATOXIN ppb 10 NOT DETECTED NOT DETECTED NORMAL
10 NOT DETECTED
PACKAGING INFORMATION:
NET WEIGHT 11.34KG(25lbs)
PACKAGING Nitrogen gas flashed, vacuum sealed aluminum foil in a 5 ply corrugated carton.
Storage Temperature Maintained At Room Temperature In A Clean, Dry And Enclosed Area.
Shelf Life 18 Months Unopened
Container Up To 1400 Cartons
