| PRODUCT | |||
|---|---|---|---|
| Name | Toasted Peanut Paste | ||
| Description | Peanut paste produced from selected ground peanuts, previously peeled and roasted and peanut flour. | ||
| Composition | Peanut | ||
| ORGANIC ANALYSIS | |||
| Parameter | Unit | Minimum | Maximum |
| Acidity (% oleic acid) | % | 1 | 2.0 |
| Peroxide Index | mEq 02/kg | - | 10.0 |
| Granulometry | μ | - | 100.0 |
| MYCOTOXIN | |||
| Parameter | Unit | Minimum | Maximum |
| Aflatoxine | μg/Kg | - | 20 |
| COLOR ANALYSIS | |||
| Parameter | Unit | Minimum | Maximum |
| L | - | 58 | 52 |
| SENSORY ANALYSIS | |||
| Parameter | Unit | Minimum | Maximum |
| Appearance | - | - | Feature |
| Flavor | - | - | Feature |
| Color | - | - | Feature |
| Odor | - | - | Feature |
| MICROBIOLOGICAL ANALYSIS | |||
| Tolerance for sample | Tolerance for sample | ||
| Parameter | Minimum | Maximum | |
| Salmonella sp/25g | Absent | Absent | |
| Coliforms a 45°C/g | 10 | - | 10 |
| Second Resolution - RDC No. 12 of January 2, 2001, of the National Health Surveillance Agency of the Ministry of Health. Note: Analyses carried out by customer request. | |||
| HEAVY METALS * | |||
| Parameter | Unit | Minimum | Maximum |
| Lead | mg/Kg | - | <0,1 |
| Copper | mg/Kg | - | 0,5 |
| Arsenic | mg/Kg | - | <0,1 |
| Cadmium | mg/Kg | - | <0,1 |
| NUTRITIONAL INFORMATION * | |||
| Carbohydrates | 12,1 | ||
| Energetic value | 606 | ||
| Proteins % | 25,8 | ||
| Total Fat | 50,45 | ||
| Ash Content % | 2.02 | ||
| Saturated Fat | 14.25 | ||
| Monounsaturated Fats | 81,81 | ||
| Polyunsaturated Fats | 3,96 | ||
| Trans Fats | ND | ||
| Palmitic Acid (C16:0) | 5,45 | ||
| Marginic Acid (C17:0) | 0,11 | ||
| Heptadecenoic Acid (C17:1 Cis 10) | 0,12 | ||
| Stearic Acid (C18:0) | 2,43 | ||
| Linoleic Acid (C18:2 Cis -9-12) | 3,93 | ||
| Oleic Acid (C18:1 Cis -9) | 79,3 | ||
| Eicosenoic Acid (C20:1 Cis - 9) | 2,05 | ||
| Behenic Acid (C22:0) | 2,05 | ||
| Ercium C22:1 Cis - 9) | 0,18 | ||
| Arachidic Acid (C20:0) | 1.43 | ||
| Food Fiber | 8,1 | ||
| Sodium | 1,28 | ||
| Humidity and Volatile Material | 1,56 | ||
| Ácido Lignocérico (C24:0) | 1,93 | ||
| ADDITIONAL INFORMATION | |||
|
EXPIRY DATE Expiry date of 12 months from the date of manufacture. LABELING The label must include conditions of transportation, storage, date of manufacture or batch, shelf life, designation and type. PACKAGING Suitable for protecting and preserving content. Use only approved packaging materials in the country of destination. The peanut paste should be packed in plastic polypropylene (PP) bucket with lid and wax. STORAGE In order to maintain the physicochemical features of the peanut paste, ensuring its validity and preserving it from the development of fungi, the product must be stored under controlled conditions of relative humidity (maximum 82%) and temperature (maximum 30 ° C), as described in Normative Institution No. 3 of the Ministry of Agriculture, Livestock and Supply (MAPA). The buckets are stored in Pallet One Way 1.00 x 1.20 m containing 36 buckets, maximum stacking of 4 buckets, with application of stretch film. Maintain effective pest and rodent control. TRANSPORT The checklist is verified before loading, observing if the conditions of the truck meet COPLANA's standards of quality and food safety. The transport is carried out by selected companies and oriented on the hygienic sanitary control of the product. The product must be transported in closed trucks, seeking to eliminate foci of physical, chemical or microbiological contamination during transport. Transport of the product should never be carried out with contaminating products (chemicals, cleaning products, animals, etc.). | |||
| * Analyses performed annualy | |||