Pinenut kernels Specification:

Our Grade A pine nuts is defined based on the following criteria:
Organoleptic specification
Flavor and odor:Type of pinenuts flavor,without rancid,bitter or other peculiar odor.
Color:White-yellowish – typical of pinenuts.
Texture:Firm, smooth, no brittle, soft or oily.

Physical specification
Purity:Free of foreign material
Moisture:3% Max.
Broken kernels(portion less than 4/5
of the whole kernel ):1% Max.
Oily kernel:0.5% Max.
Shriveled kernel:1.5% Max.

Microbiological Specification
Yeast and mold: less than 5000 CFU/gram
Salmonella:negative
E.Coli:less than 1 CFU/gram
Aflatoxin B1:negative
Peroxide number:0.02g/100g
Freefatty acid values:0.15%