PRODUCT | |||
---|---|---|---|
Name | Blanched Splits | ||
Description | Blanched Splited 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 | % | - | 1 |
Damage by insects | % | - | 1 |
Spotted | % | - | 0.5 |
Mechanical damage | % | - | 0.5 |
Spots after fried | % | - | 2 |
External mold | % | - | 0 |
Skin residue 1/4 | % | - | 1 |
Red nose | % | - | 1 |
Not blanched | % | - | 0.04 |
Discolored | % | - | 0 |
Slightly dirty | % | - | 2 |
Scratched | % | - | 0.5 |
Damaged | % | - | 1 |
Internal mold | % | - | 0 |
Splits counting | % | 280 | 330 |
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 | |
Coliformes at 45ºC | - | 10³ | |
NOTE: The microbiological analysis shall be made only upon request. |