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WHOLE NATURAL ALMOND KERNELS |
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ORIGIN: |
Portugal, Alentejo |
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PROCESSING: |
Almonds are receceived at the processing facility whole, and go through
the hulling and cleaning line, after which move to the shelling line,
where the kernel is extracted. The kernel is then dried, sorted, sized
and stored. |
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TYPE: |
Modern mediterranean varities, free of bitter almonds - Guara; Belona;
Soleta; Vairo; Marinada; Lauranne. |
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SIZE: |
Under-12 (less than 12mm in diameter); 12/14mm (similar to US size
23-27); S/ 14 (above 14mm in diameter) |
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PRESENTATION: |
Packaging: |
5 kg bags; 25 kg bags or super sack 1000kg |
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Storage: |
keep in dry and cool conditions, odour free |
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Ideal storage conditions: |
Temperature 3°C to 9°C | Humidity < 65% |
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QUALITY DETAILS |
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Doubles |
Max 10% |
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Serious defects - mold, decay, rancidity, insect injury |
Max 1.0% |
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Other defects - gum, shrivel, brown spot and discolored |
Max 5.0% |
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Dissimilar - other varieties |
Up to 10% |
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Foreign material |
Max 0.4% |
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Moisture (%) |
Max 6.5% |
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MICROBIOLOGIC |
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Free fatty acids |
Max 0,7% (expressed as oleic acid) |
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Peroxid Value |
Max 4,00 meq 02/kg |
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Total Aflotoxins |
< 10
µg/kg |
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Salmonella spp. |
Absent |
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Escherichia coli |
Absent |
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Pesticide residues - Maximum Residue Limits |
< 0,01 mg/kg |
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NUTRITIONAL COMPOSITION |
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Per 100g |
Per portion (28g) |
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Food energy (Kcal) |
604 |
169,1 |
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Total Lipid (g) |
53,5 |
14,9 |
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of which saturated (g) |
4,2 |
1,2 |
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Carbohydrates (g) |
3,5 |
0,98 |
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of which sugars (g) |
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Dietary Fiber (g) |
14,3 |
4 |
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Protein (g) |
20 |
5,6 |
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Salt (mg) |
6 |
1,7 |
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