Slivered Almonds
08021200Almond slices are long slices of shelled nuts without the third skin, which are divided into two or four pieces along the length of the almond nut, and its two ends have a natural curve. To prepare almond slices, first, the almond kernel with the second skin (brown skin) is washed in a pot and kept in purified water at room temperature for 12 hours. After this time, heat the water until it reaches a temperature of 70-80 degrees Celsius and keep it at this temperature for 20 minutes until its texture is soft and ready for peeling. The almond kernel enters the kernel machine and is cut in half. Then it is transferred on a conveyor belt to separate the almond shells. Almond kernels without skin enter the slicing machine and after slicing, they are transferred to the dryer. At the end, the slices are dried and transferred to the packaging machine.
Product Technical Specifications:
Slivered Almonds Technical Specifications | |||
No. | Characteristics | Unit | Measurement Limit |
1 | Taste and Smell | - | Natural |
2 | Impurity | - | Negative |
3 | The Effect of Mold | - | Negative |
4 | Insect Damage | - | Negative |
5 | Foreign Material | - | Negative |
6 | Pest Infestation | - | Negative |
7 | Ash | Weight percentage | Max 1 |
8 | Acidity of extracted oil | Weight percentage | Max 0.1 |
9 | Broken Almond Kernels | Weight percentage | Max 10 |
10 | Bitter Slivered Almonds | Unit percentage | Max 1 |
11 | Moisture | Weight percentage | Max 5 |
Microbiology:
Microbiology of Slivered Almonds | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total count of microorganisms | 103 |
2 | Coliforms | 10 |
3 | Mold | 102 |
4 | Escherichia coli | Negative |
Maximum tolerated level of Aflatoxin:
Maximum tolerated level of Aflatoxin (µg/kg) | ||||
No. | Product Name | Aflatoxins | ||
B1 | Total B1+B2+G1+G2 | M1 | ||
1 | Slivered Almonds | 8 | 10 | - |
Incoterms:
Storage Conditions: Slivered Almonds should be stored in a dry and cool place. The suitable storage temperature for storing Slivered Almonds is between 0 and 10 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Pesticide Residues:
The residual amount of pesticides should be according to the national standard of Iran No. 13117.
Further Details 1
Microbiology, aflatoxin and pesticide residue tests for exported almond shipments are performed upon the request of the buyer or destination country.
| Serving Size | 100g |
|---|---|
| Calories | 579 |
| Total Fat 49.9g | 64% |
| Saturated Fat 3.8g | 19% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 21.6g | 8% |
| Dietary Fiber 12.5g | 45% |
| Total Sugars 4.4g | 9% |
| Protein 21.2g | 42% |
| Vitamin C 0mg | 0% |
| Vitamin D 0mcg | 0% |
| Iron 3.7mg | 21% |
| Calcium 269mg | 21% |
| Potassium 733mg | 16% |
| Phosphorus 481mg | 38% |
