Pistachio nuts

Category:

Description

Physical – Microbiological Requirements:
a) Living parasites none
b) Impurities max. 1 %
c) Mould none
d) Remnants of shell 0,2 %

Chemical Requirements:
a) Moisture max. 6 %
b) Phostoxin max. 0.01 mg / kg
c) Peroxide max. 2 mval / kg

Microbiological Requirements:
a) Aerobic total count max. 100,000/ g
b) Coliforms max. 1,000 / g
c) E. coli max .10/ g
d) Salmonellae negative /25 g
e) Yeast and mould fungus max. 10,000/ g
f) Aflatoxin B1 max. 2 ppb
g) Aflatoxin B1 + B2 + G1 + G2 max . 4 ppb

Food Law Requirements:
Complies with all EU regulations and UK food law.

Packaging:
1kg polythene bags, 25kg ags / buyer request

Nutritional Information (per l00g):
Energy 596 kcal.
2,493 kJ.
Fat 51 – 55 g
Protein 29.0 g
Carbohydrates 13.1 g
Minerals 4.9 g
Vitamins 0.44 mg

Storage:
a) Temperature cool, 6° – 15° C, best 8°
b) Humidity abt. 65 %
c) General Direct sunlight should be avoided.