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Data sheet materials : shucked almond
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| Subject |
shelled almonds, Almonds with skin (sweet), with intact skin, - Botanical name: Prunus amygdalus / Prunus cummunis, almonds of good commercial quality
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| Caliber |
different calibers |
| Varieties |
different varieties |
| Seed |
No use of genetically modified seeds (directive 90/220/EEC) |
| Certified organic product biologico |
production, processing, transport and labeling as per rules and regulation (EEC) 2092/91 of 24.06.1991 for farming and the corresponding labeling of
agricultural and food products in accordance with the valid certificate of conformity
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| Batch |
almonds from most recent harvest, strict compliance with sampling |
| Impurities |
Free from impurities parts of plants, free from insects (dead or alive), parts of insect and animal impurities. Foreign material: the second request from 0.1%
to 0.4% max
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| Sensory analysis |
Appearance: light brown whole fruit. Odour: aromatic, no smell strano.Gusto: slightly spicy, not rancid, not old, no taste estraneo.Consistenza: crisp.
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| Quality features |
broken: |
max 2.0% |
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Damaged: |
max 10% |
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detached skin: |
max 0.5% |
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Black points: |
max 2.0% |
| Bitter fruit |
in accordance with variety |
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| Humidity |
max 6.0% |
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| Residues(for bioloal product) |
Organochlorine pesticides: |
not detectable |
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Organophosphate pesticides: |
not detectable |
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Preservatives: |
not detectable |
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Bromide: |
< 5 mg/kg |
| Aflatoxsins |
total of B1+B2+G1+G2 |
< 4 µ g/kg |
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total of B1 |
< 2 µ g/kg |
| Microbiology |
Enterobacteria: |
< 1000 UCF/g |
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Mould: |
< 1000 UCF/g |
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yeast: |
< 1000 UCF/g |
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Escherichiacoli: |
< 1000 UCF/g |
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Staphilococcus aereal: |
negativ in 1 g |
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Salmonelle: |
negativ in 25 g |
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