| PRODUCT | |||
|---|---|---|---|
| Name | Blanched Whole Peanuts - 50/60 | ||
| Description | Blanched Peanuts - Runner | ||
| Composition | Peanuts | ||
| SENSORY FEATURES | |||
| Appearance | Proper | ||
| Color | Proper | ||
| Odor | Proper | ||
| Flavor | Proper | ||
| PHYSICAL AND CHEMICAL PROPERTIES | |||
| Parameter | Unit | Minimum | Máximo |
| Foreign Bodiess | % | - | 0 |
| Splits | % | - | 25 |
| 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 |
| Danados | % | - | 0.5 |
| Internal mold | % | - | 0 |
| Moist | % | 4 | 6 |
| Peroxide | meg/kg | - | 2 |
| Acidity | % | - | 0.5 |
| MYCOTOXIN | |||
| Parameter | Unit | Minimum | Máximo |
| Total Aflatoxin Domestic Market | PPB | 0 | 20 |
| Total Aflatoxine EU Market | PPB | 0 | 4 |
| MICROBIOLOGICAL | |||
| Parameter | Unit | Minimum | Máximo |
| Salmonela sp/ 25g | Absense | Absense | |
| NOTE: The microbiological analysis shall be made only upon request. | |||