Spanish almond "Valencia Sweet" variety specs

PRODUCT DESCRIPTION
PRODUCT:	SPANISH ALMOND “VALENCIA SWEET” VARIETY	ORIGIN:	SPANISH
VARIETY:	VALENCIA SWEET
USE	The almond is the fruit of the almond tree (Prunus dulcis). Sold as an ingredient in the preparation of traditional desserts, such as nougats, marzipans and cakes, as well as on ice creams or sweets, or as for appetizers. Almonds can also be consumed as almond orgeat. Consequently, “Luis Cremades Belmonte e Hijos S.A.” crack, blanch and process this dried fruit for sale to distributors or pastry. It should not be eaten by vulnerable consumers groups who suffer food allergies to the dried fruits and therefore may present hypersensitivity after eating almonds, in these cases it is highly recommended to be totally excluded from their diet.

PHYSICAL-CHEMICAL SPECIFICATION
Physical Specification				Value
DISSIMILAR VARIETIES				< 10 %
DOUBLES				< 5-10 %
SPLITS AND BROKEN		RAW	SELECTED	< 3 %
			UNSELECTED	< 10 %
		BLANCHED	SELECTED	< 3 %
			UNSELECTED	< 30 %
CHIPPED/SCRATCHED				< 3 %
OTHER DEFECTS	INSECT INJURY, MOLDY AND INTERNAL DAMAGE			< 1 %
	FOREIGN MATERIAL (NO GLASS and METAL)			0.005/0.010 (50/100 und/tn)
COUNT (mm. u Onzas) 1 Onza = 28,3495 grms.				ACCORDING TO CONTRACT (ALL SIZES)
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.
HUMEDITY		RAW		< 6,75 %
		BLANCHED		< 6,00 %
FAT CONTENT				55-65 %
BITTER				< 2 %

MICROBIOLOGICAL SPECIFICATION
Specification	Value
AFLATOXINA B1	< 8 mg / Kg.
AFLATOXINAS B1 + B2 + G1 + G2	< 10 mg / Kg.
AEROBIC PLATE COUNT (ufc / g.)	100-100.000 ufc / g.
ENTEROBACTERIAE LACTOSA-(+) (ufc / g.)	100-10.000 ufc / g.
COLIFORMES	10-100 ufc. / g.
ESCHERICHIA COLI (ufc / g.)	0 ufc / g.
MOULD and YEAST (ufc / g.)	100-10.000 ufc / g.
SALMONELLA	0 fc / 25 g.
RESIDUES OF PESTICIDES (124 references)	FREE

ORGANOLEPTIC SPECIFICATION
Specification	Description
APPEARANCE	Well developed kernel of characteristic uniform shape. Round shape variety.
FLAVOUR / ODOUR	Typical fresh almond flavour without stale, rancid bitter or foreign flavours and odours.
COLOUR	Characteristic colour of natural almond “brown”. Characteristic colour of blanched almond “creamy white”.
TEXTURE	Firm and brittle, not pliable or leatherly.
BITTER	Absence, except variety of bitter almond.

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	58,00 g. / 100 g.
SATURED	4,46 g. / 100 g.
UNISATURED	42,38 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
TYPE	DESCRIPTION
PACKING	BAGS	RAFFIA	25 Kg.	X	CARTONS	5 Kg.
			50 Kg.			10 Kg.
		BIG-BAG	500 Kg.			12,5 Kg.
			1000 Kg.			25 Kg.
		YUTE	25 Kg.		OTHERS
			50 Kg.
		YUTE IJIRA	25 Kg.
			50 Kg.
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: DESCRIPTION, LOT NUMBER AND EXPIRATION DATE.
SANITARY REGISTER	21.17361 / MU.
SELL-BY DATE	LABELLING.
PRODUCT LIFE	12 MONTHS
PESTICIDES	Compliance with existing European legislation, which sets maximum limits for pesticide residues and their control in products of plant origin. EU REGULATION Nº 852/2004 (29 April 2004).
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.