| PRODUCT | |||
|---|---|---|---|
| Name | Chopped and Roasted Peanuts | ||
| Description | Peanuts roasted and chopped, size 2-4mm, coming from In Natura Runner splits - calibers 38/42, 40/50 and 50/60 | ||
| Composition | Peanut | ||
| SENSORY FEATURES | |||
| Appearance | Chopped peanuts | ||
| Color | Beige to light brown characteristic of roasted peanuts | ||
| Odor | Characteristic of roasted peanuts | ||
| Flavor | Crunchy | ||
| PHYSICAL AND CHEMICAL PROPERTIES | |||
| Parameter | Unit | Minimum | Maximum |
| Unit | % | 1 | 1.5 |
| Peroxide | meqO2/kg | - | 2 |
| Acidity | g/100 | - | 1.5 |
| MYCOTOXIN | |||
| Parameter | Unit | Minimum | Maximum |
| Aflatoxine | PPB | - | 20 |
| MICROBIOLOGICAL FEATURES ** | |||
| Parameter | Unit | Minimum | Maximum |
| Total count of mesophilic bacteria | UFC/g | - | 5000 |
| Coliforms at 45ºC | UFC/g | - | 50 |
| Escherichia coli | - | Absense | Absense |
| Salmonella sp./ 25g | - | Absense | Absense |
| Mold and yeast | UFC/g | - | 200/g |
| GRANULOMETRIA | |||
| Parameter | Unit | Minimum | Maximum |
| Above the sieve 4,75 mm | % | - | 2 |
| Above the sieve 2 mm | % | 80 | 100 |
| Above the sieve 1 mm | % | 0 | 16 |
| Bottom | % | - | 2 |
| HEAVY METALS * | |||
| Parameter | Unit | Minimum | Maximum |
| Lead | % | - | 0.2 |
| Copper | % | - | 0.1 |
| Arsenic | % | - | 0.1 |
| Cadmium | % | - | 0.1 |
| NUTRITIONAL FACTS PER KG * | |||
| Carbohydrates | 17.5 | ||
| Energy (100g) | 571 | ||
| Proteín | 24.98 | ||
| Total fat | 44.61 | ||
| Ash | 2.06 | ||
| Saturated fat | 14.26 | ||
| Monounsaturated fat | 79.7 | ||
| Polyunsaturated fats | 2.17 | ||
| Trans fat | ND | ||
| Palmitic Acid (C16:0) | 8.2 | ||
| Margaric Acid (C17:0) | ND | ||
| Heptadecenoic Acid (C17:1 Cis 10) | ND | ||
| Stearic Acid (C18:0) | 1.01 | ||
| Linoleic Acid (C18:2 Cis -9-12) | 2.17 | ||
| Oleic Acid (C18:1 Cis -9) | 77.8 | ||
| Eicosenoic Acid (C20:1 Cis - 9) | 1.1 | ||
| Behenic Acid (C22:0) | 2.01 | ||
| Erucic Acid (C22:1 Cis - 9) | ND | ||
| C18:1 omega 9 trans elaídico | ND | ||
| Fiber g/100g | 4.91 | ||
| Sodium | 4.08 | ||
| Moist and Volatile Material | 5.96 | ||
| Lignoceric Acid (C24:0) | 1.94 | ||
| ADDITIONAL INFORMATION | |||
|
EXPIRY DATE 4 months from manufacture date LABELING Labels must contain the following information: Lot Number, Group, Sub Group, Class, Sub Class, crop, type, date of production, Expiration Date and Net Weight, and relevant comments, if appropriate, in the appropriate field PACKAGING - Primary packaging: unperforated liner bags with a capacity of 25Kg with welds at the sides (9mm wide) and top / bottom (width 7 mm) or vacuum atmosphere packaging environment and thickness measures 240 microns, width 545mm, length 925mm. - Secondary Packaging: Cardboard boxes with a capacity of 25Kg and internal measures 548x368x198, Column 9 kgf / cm², Weight 697 + - 35 g kgf / cm², COBB Maximum 50 and burst 14 kgf/cm². STORAGE For the maintenance of physical-chemical properties of peanuts, ensuring their validity and preserving the development of mold, the product should be stored in humidity controlled conditions of the air (maximum 85%) and temperature (maximum 30 ° C) as described in Instruction No. 3 of the Ministry of Agriculture, Livestock and Supply (MAPA). - Keep the piles on pallets and big bags protected at its base. - Proper distance from walls and other products. - Maintaining effective control of pests and rodents. TRANSPORT a) Systematically it is carried out Checklist in the truck before loading, observing the conditions of the body, to meet the food quality and safety standards of Coplana. b) The transport is carried out by selected companies and oriented on the health hygienic control of the product. c) The product must be covered by canvas, seeking to eliminate physical, chemical or microbiological sources of contamination during transport. d) The transport of the product should never be done along with polluting products (chemicals, cleaning products, animals, etc.). | |||
| * Analyses carried out annually; ** Analyses carried out by customer request. | |||