|
FİGSAN |
|
Document Nr |
10.62.032 |
|
DIŞ TİCARET |
UNPITTED DRIED SOUR CHERRY |
Publication |
05.09.2000 |
|
LTD.ŞTİ. |
PRODUCT SPECIFICATIONS |
Revision |
1 |
|
|
|
Page No: |
1/ |
PRODUCE NAME
Unpitted Dried Sweet Cherry
USED RAW MATERIAL,ADDITIVES,PACKING MATERIALS,FUMIGATION
|
|
Name |
|
RAW MATERIAL |
Unpitted Dried Sour Cherry |
|
|
|
|
|
PACKING MATERIAL
|
Carton Box |
|
OTHER MATERIALS USED |
Tape |
|
|
Methyl Bromide |
|
|
|
Potacium Sorbate |
|
|
|
Vegetable Oil |
|
|
|
Bag PE |
|
1. PHYSICAL PROPERTIES
|
PHYSICAL SPECIFICATIONS |
ACCEPTANCE CRITERIA |
TOLERANCE |
ANALITICAL METHODS |
REFERANCE |
Count in 1 kg product |
1200 pieces/1kg |
(+/-) % 50 |
Counting the pieces in 1 kg |
10.23.020 |
Moisture |
% 24 |
+/-2 |
Oven Drying at 105 C until reaches constant weight |
10.23.021 |
2. CHEMICAL PROPERTIES
|
CHEMICAL SPECIFICATIONS |
ACCEPTANCE CRITERIA |
TOLERANCE |
ANALİTICAL METHODS |
REFERANCE |
Potassium sorbate |
Max % 1 |
|
|
|
Vegetable oil |
Max % 1 |
|
|
|
3. MICROBIOLOGICAL PROPERTIES
The content of microbiological content must be below human body acceptable level. If the purchasing company inform us about his own acceptable levels , representative sample will be forwarded to an official laboratory to check the levels.
4. PACKING MATERIAL
4.1. PACKING MATERIAL :Cartons
4.2. PACKING METOD : First the cartons are wrapped inside with polyethylene bags. Selected and diced cherries are filled and weighted as net . Cartons are closed afterwards with a tape. The weight of the cartons is 12.5 kg net .
5. MARKING
Marking of every cartons is done according to our Label Technical Procedure.
6. WAREHOUSING AND TRANSPORT
Ready cartons must be kept on dry and dark warehouses. The carrying vehicle must be very clean and every precautions must be taken to prevent any damage of rain and water. Overseas transport is done by closed containers .If the delivery will be done with container it will be fumigated in the container; in case of the delivery will be done with truck the lot will be fumigated before loading.