Chemical criteria
Unit
Microbiology
Unit
Moisture
5%
Total aerobic
< 10.000 cfu/g
FFA
<0.7%
Yeast and mold
< 500 cfu/g
Peroxide value
< 1 meq/kg
Enterobacteria
< 10 cfu/g
Coliforms
< 10 cfu/g
E.coli
Negative
Stalococcus aureus
< 100 cfu/g
Salmonella
Negative in 25 g
III. TYPES AND PROCESS
All of these steps must be carefully conducted to achieve good quality and high-quality cashew kernels.
To ensure quality requirements and avoid contamination of cashew nuts, preparation must take place under ideal conditions, clean and hygienic environment. The following areas and equipment and tools need to be cleaned regularly: production tools (pots, knives, ...), production surfaces and drying (prices, carpets, hot pots ...), staff clothes, and preparation room - preservation.
IV. USES
| INDUSTRY | USED FOR |
| Cream | Cashew kernels are broken and multiply cashew nuts Used to sprinkle on ice cream. |
| Pies | Broken kernels are used to spread on the cake Bake like a dried fruit cake |
| Cookie | Cashew kernels and flavorings are used in the production of cookies |
| Candy | Cashew kernels are an ingredient used in chocolate processing. Whole cashew kernels are covered with chocolates, in addition to spiced cashew nuts, spiced cashew nuts, ... |
| Sweet food | Sprinkled on top or as a base (in powder form) for sweet food. |
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