GTG PLUS
ROUND HAZELNUT IN SHELL
ROUND HAZELNUT IN SHELL

Caliber: 16, 17, 18, 19, 20, 21+

Packing: jute or polypropylene bags





DESCRIPTION

Calibration From 16 up to 21+mm with 1-2 mm size differences
Packing 25/50 kg PP bags
Standart Marking Description, size, crop, producer, origin, weight, lot, best before
Shelf Life 12 months in PP bags

ORGANOLEPTIC

Appearance
Uniform,whole and sound kernels
Taste/Odour Typical
Texture Sound
Colour Typical, dark brown

CHEMICAL & PHYSICAL

Appearance
Regular-shaped, whole
Taste/Smell Clear and unmistakable of hazelnut
Colour Brown, typical for variety
Moisture 7% max. (if grinded with shell max.12%)
Fat Content 55% -68%
Free Fatty Acids 0,7% max
Peroxide 0,7 mEq/kg max
Aflatoxin B1 2 ppb max
Aflatoxin B1+B2+G1+G2+ 4ppb max
Foreign Matteries 0,25%
Shell, Skin Parts 0.2% max
DEFECTS 7% max. (insect damaged, shriveled, moulded, rancid-lemonous, sour
Under/Over Calibre +/- 10% max
Empty Ratio 8 pcs /100pcs

CHOPPED HAZELNUT
chopped hazelnut


Packing: Vacuum pack



DESCRIPTION


Calibration

From 0-2 mm. 2-4 mm. 4-6mm.

Packing

10/20/25 kg vacuum packs+cartons

Standart Making

Description, size, crop, producer, origin, weight, lot, best before

Shelf Life

12 months (storaje  under 10-15° C)

ORGANOLEPTIC

Appearance

Uniform

Taste/Odour

Typical fresh roasted hazelnut taste,free from foreign odours

Texture

Crispy and crunchy

Colour

Typical, light yellow, golden yellow

CHEMICAL&PHYSICAL

Moisture

3 % max.

Fat Content

55%-68%

Free Fatty AIDS

1% max.

Peroxide

1 mEq/kg  max.

Aflatoxin B1

2 ppb max.

Aflatoxin B1+B2+G1+G2+

4 ppb max.

Foreign Matters

10 pcs max/t  max.

Defectous

1 % max.

Under/Over Calibre

(+/-)10% max.

Mechenically Damaged

10 % max.

MICROBIOLOGICAL

Total Plate Count

2000/gr max.

Salmonella

absent/25gr.

E.COLI

absent/gr.

Mouldo Yeast

100cfu/gr max.

Straph Aureus

absent/gr.

Enterobacteriaseae

10 cfu/gr max.

Total Coliform

10cfu/gr max.






ROASTED HAZELNUT
roasted

Packing: 10/20 kg vacuum packs+cartons






DESCRIPTION

Calibration

From 11  up to 15+mm  with 1-2 mm size differences

Packing

10/20/ kg vacuum packs+cartons

Standart Making

Description, size, crop, producer, origin, weight, lot, best before

Shelf Life

12 months (storaje  under 10-15° C)

ORGANOLEPTIC

Appearance

Uniform, whole and sound kernels

Taste/Odour

Typical fresh roasted hazelnut taste,free from foreign odours

Texture

Crispy and crunchy

Colour

Typical, light yellow, golden yellow

CHEMICAL&PHYSICAL

Moisture

3 % max.

Fat Content

55%-68%

Free Fatty AIDS

1% max.

Peroxide

1 mEq/kg  max.

Aflatoxin B1

2 ppb max.

Aflatoxin B1+B2+G1+G2+

4 ppb max.

Foreign Matters

10 pcs max/t  max.

Defectous

1 % max.

Broken

2 % max.

Under/Over Calibre

(+/-)10% max.

Mechenically Damaged

10 % max.

Shrivelled, Lemonous

2 % max.

MICROBIOLOGICAL

Total Plate Count

2000/gr max.

Salmonella

absent/25gr.

E.COLI

absent/gr.

Mouldo Yeast

100cfu/gr max.

Straph Aureus

absent/gr.

Enterobacteriaseae

10 cfu/gr max.

Total Coliform

10cfu/gr max.

 

ROW HAZELNUTS KERNELS
hazelnut raw

Caliber: 11-13, 13-15, 15+

Packing: jute or polypropylene bags , Vacuum & Carton





DESCRIPTION
Calibration From 9 up to 15+mm with 1-2 mm size differences
Packing 25/40/50 kg PP bags, 50/80kg jute bags,1000kg big bags
Standart Making Description, size, crop, producer, origin, weight, lot, best before
Shelf Life 12 months in jute or big bags

ORGANOLEPTIC

Appearance
Uniform, whole and sound kernels

Taste/Odour Typical fresh hazelnut taste, free from foreign odors
Texture Firm and crispy
Colour Typical, brown

CHEMICAL&PHYSICAL


Moisture 6% max.
Fat Content 55% -68%
Free Fatty AIDS 0,7% max
Peroxide 0,7 mEq/kg max.
Aflatoxin B1 2 ppb max.
Aflatoxin B1+B2+G1+G2+ 4ppb max.
Foreign Matters 10 pcs max. (except unshelled and shell pieces)
Defectous 2.0% max (inner/visible rotten, inner/visible mouldy, rancid, lemonous)
Broken 1%max
Under/Over Calibre +/- 5% max.
Mechenically Damaged 7% max.
Shrivelled, Lemonous 4% max.

MICROBIOLOGICAL

Total Plate Count
20000/gr. max.

Salmonella absent/25gr.
E.COLI absent/gr.
Mouldo Yeast 1000cfu/gr. max
Straph Aureus 10 cfu/gr. max.
Enterobacteriaseae 200 cfu/gr. max.
Total Coliform 100cfu/gr. max.
OUR VALUES Our strong foundation and values inspire and motivate us every day making us the Company we are today.

Quality
We are meticulous with every detail to provide you the best quality.

Knowledge
After more than 5 years of experience in the food industry, our expertise is something we enjoy sharing with you.

Innovation
We embrace the most innovative technology to create something special every day.

Teamwork
We work together as a team towards excellence.
We are a family and we work with passion to provide Health and Happiness to your life.


GTG PLUS is supplying the food industry with quality products for  5 years already! We always work with passion, precision, and dedication to satisfy our customers' needs with the finest quality products. This has allowed us to build many long-term relationships with our valued customers and suppliers.

 

Our experienced team members are an essential part of our business and hold an integral role in maintaining the quality of the product and service. Our commitment to our valued customers is reflected through our company values and the ongoing training we provide to all GTG PLUS Company team members.

Your opinion is really important to us and we value your feedback. Please feel free to send us your feedback to help us with our constant Endeavour to improve the quality of our products and service to you

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