Amendoas

Amendoas Obtained from healthy almonds, without parasites, free of harmful and toxic substances, and mixtures of any kind. Organoleptic Characteristics Shapes and Sizes Rounded oval shape Colour yellowish-brown colour Appearance Fluid without beads and without lumps. Flavour and Aroma Aroma and Flavour "sui generis" almond, flawless, and without rancidity, mold or mildew. Microbiological Characteristics Microorganisms Values and Tolerances Microorganisms at 30 oC Escherichia coli -glucuronidase positive Staphylococcus coagulase positive Clostridium sulphite spore Salmonella Coliform at 30oC Molds and yeasts <3x105 (UFC/gr) < 3X101 (UFC/gr) < 3x102 (UFC/gr) < 3X101 (UFC/gr) absence in 25 g < 3X103 (UFC/gr) < 1,5X103 (UFC/gr) Mycotoxins and Metals Content (Regulation (EC) No 1881/2006 and amendments) Parameters Values and Tolerances Aflatoxins B1 Aflatoxins (B1+B2+G1+G2) Pb Cd < 2g/Kg < 4g/Kg 0,1 mg/Kg < 0,05 (mg/Kg) Other information Duration: 24 MonthsExpiration Date: on the labelOrigin: PortugalNominal Quantities: Net Weight (kg)Storage conditions: cool, dry place (8-12 oC temperature)