PRODUCT | |||
---|---|---|---|
Name | Blanched Whole Peanuts - 38/42 | ||
Description | Blanched Peanuts - Runner | ||
Composition | Peanuts | ||
SENSORY FEATURES | |||
Appearance | Proper | ||
Color | Proper | ||
Odor | Proper | ||
Flavor | Proper | ||
PHYSICAL AND CHEMICAL PROPERTIES | |||
Parameter | Unit | Minimum | Maximum |
Foreign Bodiess | % | - | 0 |
Splits | % | - | 30 |
Damage by insects | % | - | 0.97 |
Spotted | % | - | 0.6 |
Mechanical damage | % | - | 0.07 |
Spots after fried | % | - | 2 |
External mold | % | - | 0 |
Skin residue 1/4 | % | - | 1 |
Red nose | % | - | 2 |
Not blanched | % | - | 0.5 |
Discolored | % | - | 0.03 |
Slightly dirty | % | - | 1 |
Scratched | % | - | 1 |
Damaged | % | - | 0.5 |
Internal mold | % | - | 0 |
Moist | % | 4 | 6 |
Peroxide | meg/kg | - | 2 |
Acidity | % | - | 0.5 |
MYCOTOXIN | |||
Parameter | Unit | Minimum | Maximum |
Total Aflatoxin Domestic Market | PPB | 0 | 20 |
Total Aflatoxine EU Market | PPB | 0 | 4 |
MICROBIOLOGICAL | |||
Parameter | Unit | Minimum | Maximum |
Salmonela sp/ 25g | Absense | Absense | |
NOTE: The microbiological analysis shall be made only upon request. |