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HAZELNUT SPECIFICATION
Hazelnut In shell:
| DESCRIPTION | |
| Calibration | From 16 up to 21+mm with 1-2 mm size differences |
| Standart making | Description, size, crop, producer, origin, weight, lot, best before |
| Shelf life | 12 months in bags |
| ORGANOLEPTIC |
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| Appearance |
Uniform, whole |
| Taste/Odour | Typical |
| Colour | Typical, dark brown |
| CHEMICAL&PHYSICAL | |
| Appreances | Regular shaped, whole |
| Colour | brown |
| Moisture | Max 7% ( if ginded with shell mac.12%) |
| Defects | Max 7% (insect damaged, shriveled, moulded, rancid-lemonous, sour) |
Rae hazelnut Kernel
| DESCRIPTION | |
| Calibration | From 9 up to 15+mm with 1-2 mm size differences |
| Standart making | Description, size, crop, producer, origin, weight, lot, best before |
| Shelf life | 12 months in bags |
| ORGANOLEPTIC |
|
| Appearance |
Uniform, whole |
| Taste/Odour | Typical |
| Colour | Typical, dark brown |
| CHEMICAL&PHYSICAL | |
| Under/Over Calibre | +/-5% max |
| Broken | 1% max |
| Moisture | Tối đa 7% (nếu nghiền vỏ max.12%) |
| Defects | Tối đa 7% (hư hỏng do côn trùng, bị teo lại, đúc..) |
Sliced Hazelnut
| DESCRIPTION | |
| Calibration | From 1 to 5mm |
| Standart making | Description, size, crop, producer, origin, weight, lot, best before |
| Shelf life | 12 months in bags or jute |
| ORGANOLEPTIC |
|
| Appearance |
Uniform, whole |
| Taste/Odour | Typical fresh hazelnut taste, free from foreign odours |
| Colour | Typical brown |
| CHEMICAL&PHYSICAL | |
| Broken | 1 % max |
| Under/Over Calibre | +/-5% max. |
| Moisture | Max 6% |
| Defects | 2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous) |
Roasted and Blanched
| DESCRIPTION | |
| Calibration | From 11 up to 15+mm with 1-2 mm size differences |
| Standart making | Description, size, crop, producer, origin, weight, lot, best before |
| Shelf life | 12 months in bags or jute |
| ORGANOLEPTIC |
|
| Appearance |
Uniform, whole |
| Taste/Odour | Typical fresh hazelnut taste, free from foreign odours |
| Colour | Light yellow, goldern yellow |
| CHEMICAL&PHYSICAL | |
| Broken | 2% max |
| Under/Over Calibre | +/-10% max. |
| Moisture | 3% |
| Defects | 1% max |
Roasted Chop
| DESCRIPTION | |
| Calibration | From 0-2 mm. 2-4 mm. 4-6mm. |
| Standart making | Description, size, crop, producer, origin, weight, lot, best before |
| Shelf life | 12 months (storaje under 10-15° C |
| ORGANOLEPTIC |
|
| Appearance |
Uniform, whole |
| Taste/Odour | Crispy nad crunchy |
| Colour | Typical, light yellow, golden yellow |
| CHEMICAL&PHYSICAL | |
| Broken | 3 % max |
| Under/Over Calibre | +/-10% max. |
| Moisture | 3% |
| Defects | 1% max |
Let's us discover steps how to make cashew...
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