Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Almonds
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
Properties
- Flavor
- Typical Almond Flavor Free From Rancidity, Off Flavors
- Texture
- Very Firm Bite and Firm Chew
- Physical Properties
- Chemical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
Adhering Skins (Pieces) | max. 1 | % | - |
Discolored | max. 2 | % | - |
Foreign Material (Piece) | max. 1 | /100lb | - |
Serious Damage | max. 3 | % | - |
Whole | min. 80 | % | - |
Broken | max. 20 | % | - |
Thickness | 0.120 - 0.140 | inch | - |
Crosscuts | max. 10 | % | - |
Slabs | max. 3 | % | - |
Silverettes | max. 2 | % | - |
Value | Units | Test Method / Conditions | |
Peroxide Value | 5.0 | % | - |
Free Fatty Acid | 1.5 | % | - |
Moisture | 4 - 6 | % | - |
Value | Units | Test Method / Conditions | |
Aerobic Plate Count | max. 50,000 | cfu/g | - |
Yeast and Mold | max. 5,000 | cfu/g | - |
Coliforms | max. 1,000 | cfu/g | - |
E.coli | max. 10 | cfu/g | - |
Staphylococcus Aureus | Negative | - | - |
Salmonella | Negative | /10g |
Regulatory & Compliance
- Certifications & Compliance
- Religious Certification
Kosher certified by the Organized Kashruth Laboratories.
- Safety
All products are processed, stored, and shipped in accordance with good manufacturing practices outlined by the U.S. FDA. In addition, Campos Brothers Farms is an SQF 2000 Level 2 certified facility.
Packaging & Availability
- Packaging Type
- Packaging
25lb net corrugated cardboard cartons are sealed with a hot melt gun and labeled with Campos Brothers Farms. 2,200lb fiber bins and super sacks are also available.
Storage & Handling
- Shelf Life
- 18 Months
- Storage Conditions
Optimum storage conditions of 50°F and 50 - 60 % relative humidity are ideal for almonds. This information is meant to be used as a guideline only. Storage conditions (exposure to light, weather, proximity to other products, moisture, etc.), can cause shelf life variability and should be taken into consideration.