PHYSICAL |
MAXIMUM LIMIT |
Chip & Scratch |
10% |
Dissimilar |
5.0% |
Doubles |
15% |
Foreign Material |
.05% |
Other Defects |
5.0% |
Particles and Dust |
0.1% |
Serious Damage |
1.5% |
Split and Broken |
1.0% |
Sizes Available |
18-20, 20-22. 22-24. 23-25. 25-27, 27-30 |
|
|
CHEMICAL |
MAXIMUM LIMIT |
Peroxide Value |
5.0% |
Free Fatty Acid |
1.5% |
Moisture |
4-6% |
|
|
Packaging |
10-30kg/carton |
|
|
STORAGE CONDITIONS Optimum storage conditions of 32 - 40˚F (0 - 4.4˚C) are ideal for almonds. This information is meant to be used as a guideline only. Storage conditions (exposure to light, weather, proximity to other products, moisture, etc.), can cause shelf life variability and should be taken into consideration. |
|
