Product & Spec
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- RAW PEANUT
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[Raw]
1) Appearance –
Color : Shelled peanuts with typical odour, flavour and texture characteristics.
Practically free from foreign smell or off-flavour.
2) Count Per Ounce – 34/38; 38/42; 40/50; 50/60; 60/70; 70/80
3) Split and Broken - 6% MAX
4) Moisture – 9.0 % MAX
5) Free Fatty Acids – 1.0% MAX
6) Peroxide Value – 1.0 meq O₂/kg MAX
7) Aflatoxin – B1:2 ppb MAX and total aflatoxin: 4ppb MAX.
Sampling according to EC 178/2010
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- ROASTED PEANUT
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[Roasted]
1) Description – Processed from USDA High Oleic Medium Runner peanuts by cleaning, roasting to a specific color, split nut blanching, and electronic sorting to remove damaged peanuts and foreign material.
2) Moisture – 2.5% MAX
3) Free Fatty Acids – 53% MAX
4) Peroxide Value meq/kg– 8% MAX
5) Aflatoxin, ppb – 2.5% MAX
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- BLANCHED ROASTED PEANUT
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[Blanched Dry Roasted]
1) Description – Dry Roasted U.S. Grade Blanched Medium Runner Split (High Oleic) Peanuts.
Appearance -
Color: Hunter Colorimeter: 69+/- 1.5
Flavor: Characteristic of Dry Roasted Peanuts
Salt: N/A
2) Foreign Material: None
3) Moisture – 2.0% MAX
4) Free Fatty Acids – 1.0% MAX
5) Peroxide Value meq/kg– 10 meq/kg. MAX
6) Aflatoxin, ppb – Negative < 10 ppb