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PISTACHIOS


GENERAL INFORMATION


The Pistachio nut is indigenous to central Asia. Major exporting countries include IranTurkeyGreeceSyria and Italy.  Pistachios grow on trees in grape-like clusters and are encased in an outer skin, or hull. When pistachios ripen, the hull turns rosy and the shell within splits naturally, indicating they are ready for harvest.  Harvesting usually occurs in September. If the Pistachio nut is not then processed (hulled and dried) within 12 to 24 hours after harvest, the shell will be stained thereby decreasing its commercial value.  California processors dye a small percentage of their pistachios not by necessity, but to meet the desires of those consumers who prefer the colorful shells. Pistachio trees produce their nut on an alternative year cycle: large crop one year, light crop the next year.


Grades:    



  • US Fancy

  • US No 1

  • US No 2

  • US No 3


Inshell Sizes (# of nut per ounce):



  • Extra Large; 20 or less

  • Large: 21 -25

  • Medium: 26 - 30

  • Small: 31 or more






PISTACHIO KERNEL EXTRA #1 SPECIFICATIONS


Pistachio Specifications


General






























Grade



Kernels Extra #1



Product Description



Extra #1 pistachio meats are uniform in size, clean, well dried, free from excessive defects, damage, and free from foreigh material.  Extra #1 grade pistachio meats are graded to the USDA standards for Extra #1 pistachio kernels.



Organoleptic Characteristics



Typical pistachio flavor, free from rancidity, off flavors and odors.



Physical Characteristics



 



Shelf Life



At ambient conditions (75 degrees F.) is 18 months



Recommended Storage



Optimum storage conditions are 45 degrees F. with a relative humidity of 55% or less.



 


Meat/Kernel Size Characteristics
















































 



Whole 80%



Whole 70%



Halves



Whole & Broken



Whole Kernels (%)



80 min



70 min



NA



NA



Half Kernels (%)



NA



NA



75



NA



Through a 24/64” round hole screen (%)



NA



NA



NA



NA



Through a 16/64” round hole screen (%)



2 max



2 max



2 max



2 max



Through a 5/64” round hole screen (%)



NA



NA



NA



NA



 


Chemical Characteristics















































 



Raw



Roasted



Roasted Light Salt



Roasted Regular Salt



Moisture (%)



3.5 – 6.0



1.5 – 2.5



1.5 – 2.5



1.5 – 2.5



Salt (%)



NA



NA



.5 – 1.5



.5 – 1.5



Peroxide Value (meq/Kg.)



3.0



Free Fatty Acid (%)



1.0



Antioxidants



None Added



Chemical Residues



Complies with all Federal and State Regulations



Aflatoxin



(Complies with the regulations of the importing country.)



 


Physical Characteristics






























 



Maximum Allowable Tolerances



Damage (%)



2.5



Serious Damage, including gross (%)



2.0



Insect Damage, including frass & web (%)



.4



Foreign Matter (%)



.04



Recommended Storage



Optimum storage conditions are 45 degrees F. with a relative humidity of 55% or less.



 




PISTACHIO NUTRITIONAL INFORMATION




































































1 ½ ounces / whole natural



#



Calories



237



Protein (g)



8.7



Total Fat (g)



20



Dietary Fiber (g)



4.4



Calcium (mg)



45



Iron (mg)



1.8



Magnesium (mg)



51



Phosphorus (mg)



209



Potassium (mg)



437



Vitamin E-alpha- Tocopherol form (mg)



1



Saturated Fat (g)



2.25



Monounsaturated Fat (g)



9.9



Polyunsaturated Fat (g)



6.7



Cholesterol (mg)



0



 


 


 


 





























          
          

 


 


 


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