Description
Walnuts Combo Halves & Pieces
Shelled Natural Walnuts, USA grown and graded in accordance with USDA standards with similar varietal characteristics, uniform in size, clean, well dried, free from excessive defects, damage, and foreign material.
Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.
Like most nuts, they can easily be added to your Healthiest Way of Eating. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert.
Walnut inshell is cracked to recover the natural walnut kernel consisting of two more or less equal and intact parts called walnut Halves.
If the kernel is separated lengthways into four more or less equal pieces, these are termed as Quarters, any smaller kernel than quarters are termed as pieces.
This mix of halves and pieces are the most widely sold walnut grade perfectly suited for snacking and baking.
Walnuts Kernel Light Halves – Light Amber Combo Halves and Pieces | |||||||
Description | Hand-cracked Walnut Kernel and grade into halves, quarters & pieces. | ||||||
Composition | 100% Walnut kernel. | ||||||
Origin | USA, California | ||||||
Varieties | Chandler, Serr, Tulare and others. | ||||||
QUALITY | |||||||
Physical | Parameter | Specification | UOM | Test method | |||
Slight shriveling/ Slight stain | 2.0 | %Max | As per USDA standard and per visual checking of DFA inspection Manual | ||||
Serious shriveling/ Scuffing | 2.0 | %Max | |||||
Dark stain/Very Serious shriveling | 1.0 | %Max | |||||
Mold/ Insect damage | 1.0 | %Max | |||||
Decay/ Rancidity | 0.2 | %Max | |||||
Insect webbing on surface (Not injury of kernel) | 2.0 | %Max | |||||
Oily | 2.0 | %Max | |||||
Living insect/Infestation | None | %Max | |||||
Total defects | 6.0 | %Max | |||||
Darker color (LA) | 50 (included15% amber) | %Max | |||||
Darker than amber (Black) | 2.0 | %Max | |||||
Light color | 50 | %Min | |||||
HALVES | 20 | %Max | |||||
QUARTERS | 62 | %Max | |||||
PIECES | 18 | %Max | |||||
Foreign Impurities (hull, shell, septum) | 5.0(per 10 kgs) | Unit Max | |||||
Foreign matter (hair, glasses,woods, metal fragments, …) | None | Unit Max | |||||
Sensory | Flavor | Good typical walnut taste, free from rancidity and freeof foreign smell. | SOP sensory in-house | ||||
Taste | |||||||
Texture | Typical of product | ||||||
Appearance | |||||||
Chemical | Moisture | 5.0 | % Max | IR/Halogen Moisture Analyzer | |||
FFA (as linoleic acid) | 1.0 | % (w/w) Max | ISO 660: 2009 | ||||
Peroxide Values | 1.5 | Meq/kg fat Max | ISO 3960: 2007 | ||||
Aflatoxin B1 | 2.0 | ppb Max | AOAC 2005.08ISO 160502: 2003 orequivalent | ||||
Aflatoxin B1 + B2 + G1 + G2 | 4.0 | ppb Max | |||||
Microbiological | TPC | 5.0 x 104 | cfu/g Max | Petrifilm – AOAC | |||
Coliforms | 1.0 x 101 | cfu/g Max | |||||
E. coli | <10 | cfu/g Max | |||||
Yeast | 1.0 x 103 | cfu/g Max | |||||
Mold | 1.0 x 103 | cfu/g Max | |||||
Enterobacteriaceae | 1.0 x 102 | cfu/g Max | |||||
Salmonella | Absent in 25 g | cfu/g | ISO 6579 – 1: 2017 | ||||
NUTRITIONAL INFORMATION (Value per 100g) | |||||||
Energy | 654 kcal/ 2738 kJ | As per USDA standard reference database for nutrients | |||||
Total lipid (fat) | 65.21 g | ||||||
Fatty acids, total saturated | 6.126 g | ||||||
Protein | 15.23 g | ||||||
Carbohydrate, by difference | 13.71 g | ||||||
Sugars, total | 2.61 g | ||||||
Fiber, total dietary | 6.7 g | ||||||
Sodium | 2 mg | ||||||
Calcium | 98 mg | ||||||
Potassium | 441 mg | ||||||
Iron | 2.91 mg | ||||||
Vitamin D | 0.0 IU | ||||||
Kosher | Yes | ||||||
Halal | Yes | ||||||
Allergen | Only Walnut is processed in the facility | ||||||
GMO | No | ||||||
Irradiation | No | ||||||
Ionization | No | ||||||
Free from MSG | Yes | ||||||
Free from artificial coloring | Yes | ||||||
Free from artificial flavoring | Yes | ||||||
Suitable for: | |||||||
Vegan / Vegetarian | Yes | ||||||
Lacto / lacto-ovo | Yes | ||||||
PACKING STORAGE, SHELF LIFE, LABELLING | |||||||
Shelf life | 12 Months from the date of packing. | ||||||
Storage conditions | Cool dry clean place (< 10 Deg C) and R.H 50-60% | ||||||
Packing unit | Laminated bag in carton box. | ||||||
Primary packaging | Food grade bags. Vacuumed pack with nitrogen flushed. | ||||||
Labelling | As per customer’s request. | ||||||
Net weight | Industry standard 25 lbs. Cartons or as per customer’s request. | ||||||