Almond products specs

PHYSICAL-CHEMICAL SPECIFICATION
Physical Specification
	SLICED ALMONDS		SLIVERED ALMONDS		DICED ALMONDS	ALMOND MEAL
	FINE <0.7 mm max 10% 0.7-0.9 mm 80-100% >0.9 mm max 10%		REGULAR LENGTH <17 mm 0-80% >17 mm 20-100%		THICKNESS 2-4 mm min. 75%	FINE <1.6 mm min. 75%
	EXTRA FINE <0.4 mm max 15% 0.4-0.6 mm max 70-100% >0.6 mm max 15%		MEDIUM LENGTH <17 mm 0-50% >17 mm 50-100%		THICKNESS 3-5 mm min. 75%	THICK <2.5 mm min. 75%
	THICK <1.0 mm max 10% 1.0-1.2 mm max 80-90% >1.2 mm max 10%		THICKNESS <2 mm max 10% 2-3 mm 70-100% >3 mm max 20%
Chemical Specification				Value
FREE FATTY ACIDS		PREVIOUS HARVEST		< 1%
		NEW HARVEST
PEROXYDE VALUE		PREVIOUS HARVEST		< 0,4 MEQ. / Kg.
		NEW HARVEST		< 0,3 MEQ. / Kg.
HUMIDITY				< 6,00 %
FAT CONTENT				55-65 %
COUNT (Onzas) 1 Onza = 28,3495 gramos				According to specification required by the client.

MICROBIOLOGICAL SPECIFICATION
Specification	Value
AFLATOXINA B1	< 8 mg / Kg.
AFLATOXINAS B1 + B2 + G1 + G2	< 10 mg / Kg.
AEROBIOS MESÓFILOS (ufc / g.)	100-100.000 ufc / g.
ENTEROBACTERIAS LACTOSA-POSITIVAS (ufc / g.)	100-10.000 ufc / g.
COLIFORMES	10-100 ufc. / g.
ESCHERICHIA COLI (ufc / g.)	0 ufc / g.
MOHOS Y LEVADURAS (ufc / g.)	100-10.000 ufc / g.
SALMONELLA	0 fc / 25 g.
RESIDUOS FITOSANITARIOS (124 referencias)	FREE

ORGANOLEPTIC SPECIFICATION
Specification	DESCRIPCIÓN
APPEARANCE	Processing almond
FLAVOUR / ODOUR	Typical flavours and odours almond of origin.
COLOUR	Characteristic colour of natural almond “brown”. Characteristic colour of blanched almond “creamy white”.
TEXTURE	Firm and brittle.

NUTRITIONAL ALMOND INFORMATION
ENERGETIC VALUES ( 100 g. Product)
CALORIES	634 Kcal / 2.623 KJ
PROTEINS	22,60 g. / 100 g.
CARBOHYDRATES	5,43 g. / 100 g.
SUGAR	4,16 g. / 100 g.
POLIALCOHOLS	< 1 g. / 100 g.
STARCH	1,27 g. / 100 g.
FAT	45,00 g. / 100 g.
SATURED	6,46 g. / 100 g.
UNISATURED	48,38 g. / 100 g.
POLISATURED	11,16 g. / 100 g.
CHOLESTEROL	< 1 mg. / 100 g.
FIBRES	9,57 g. / 100 g.
Na	0,732 g. / 100 g.
VITAMIN COUNT ( 100 g. Product)
CAROTENE	0,12 mg. / 100 g.
VITAMIN B-1	0,22 mg. / 100 g.
VITAMIN B-2	0,62 mg. / 100 g.
VITAMIN B-5	0,58 mg. / 100 g.
VITAMIN B-3 (NIACINA)	4,18 mg. / 100 g.
VITAMINA B-6	0,06 mg. / 100 g.
FOLIC ACID	0,05 mg. / 100 g.
ASCORBIC ACID	0,80 mg. / 100 g.

GENERAL CHARACTERISTICS
TIPE	DESCRIPTION
PACKING	BAGS	RAFFIA	25 Kg.		CARTONS	5 Kg.		OTHERS
			50 Kg.			10 Kg.
		BIG-BAG	500 Kg.			12,5 Kg.
			1000 Kg.			25 Kg.
		YUTE	25 Kg.		PACKS ORIGIN	CARTONS	25 lb.
			50 Kg.				50 lb.
		YUTE IJIRA	25 Kg.			BIG-BAG	2150 lb.
			50 Kg.				2200 lb
OPTIMAL STORAGE	Store in a cool, dry, hygienic and well ventilated.
	Don’t expose the product to direct sunlight.
	Don’t stack more than 3 pallets high.
	Avoid improper storage conditions at elevated temperatures or oscillating, and high moisture content, can cause early aging and deterioration of the product.
LABELED	The product is identified for each of the formats placed indicating at least: PRODUCT DESCRIPTION, LOT NUMBER AND EXPIRATION  DATE.
SANITARY REGISTER	-
SELL-BY DATE	LABELLING.
PRODUCT LIFE	24 MONTHS.
PESTICIDES	Compliance with existing European legislation, which sets maximum limits for pesticide residues and their control in products of plant origin. EU REGULATION.
IONIZING RADIATION	ABSENCE. (NOT USED).
GMO	Free Acoording Reg. Ce 1829/2003
SOYA, MAIZ AND DERIVATES	Absence.
GLUTEN	Absence.

COMMENTS:

The product will be packed tightly closed packaging, new, clean and suitable for food products.

The product must comply with the food laws in the EU countries.

All processing must be done according to good manufacturing practice.

APPLICABLE LEGISLATION

REGULATION 1881/2006,of the Board,  December 19th, 2006.Setting Maximum levels of certain contaminants in the foodstuff. REGULATION 420/2011, of the Board, April 29th, 2011. Amending Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION 629/2008, of the Board, July 2nd , 2008. Amending Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION (EU) 165/2010, of the Board, February 26th , 2010. Amending the Regulation 1881/2006 according to the Aflatoxins levels. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION (EU) 105/2010, of the Board, February 5th, 2010. Amending the Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff referring to the Ochratoxin A. REGULATION 396/2005, February 23rd ,2005 of the European Parliament and the Council, according to Maximum residue pesticide limits in food and in animal/vegetable feed amending the Council Directive 91/414/CEE.