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| STYLE 0 95% wholes ≥21mm, used in high quality snack products. |
STYLE 1 95% wholes ≥17mm, used for snack products and chocolate coating. |
STYLE 1S 95% wholes 14-17mm, used for chocolate coating. |
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| STYLE 2 50% wholes ≥13mm, used in snack products, food dishes and confectionery. |
STYLE 4L 90% halves ≥13mm, used for snack products. |
STYLE 4 50% halves 10-15mm, used in baking and snack products. |
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| STYLE 5 80% chips and pieces 7-12mm, used as a baking ingredient. |
STYLE 6 80% chips and pieces 4-7mm for confectionery, baking and ice-cream. |
STYLE 7 80% chips and pieces 3-5mm, used in confectionery, baking and ice-cream. |
QUALITY SPECIFICATIONS AT PACKING:
| Packed | 11,34kg | Foil |
| Foil Moisture content | 1,5% | max |
| Peroxide value | 3 meq/kg | max |
| Free fatty acids | 0,5% | max |
| Coliforms | 200/g | max |
| E.coli | <3g | |
| Salmonella | negative | |
| Total plate count | 10 000/g | max |
| Yeast and mould | 10 000/g | max |
| Nut shell pieces | ||
| Loose shell must be a maximum of 1 piece larger than 2mm per 100kg for style 0 to 4 and a maximum of 2 pieces per 100kg of kernel for all other styles. Shell pieces smaller than 2mm no more than 1/1000g included impacted shell. |
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| Insect infestation | nil | |
| Aflotoxin (B2, G1, G2) | 4ppb | max |
| Aflotoxin (B1) | 2ppb | max |
