ALTINMARKA GIDA SAN. VE TİC. A.Ş.

Atatürk Mah. Atatürk Cad.No:2 Esenyurt İSTANBUL

Tel : (+90 212) 886 63 00 (5 Hat)
Fax : (+90 212) 886 57 57
ALTINMARKA MANAGEMENT SYSTEMS DOCUMENT CODE : 10-SP-1025
PRODUCT SPECIFICATION REVISION CODE :3
PRODUCT NAME : HAZELNUT PRALINE ISSUE DATE : 02.02.2015
PRODUCT CODE : ALT 258 PAGE NUMBER : 1/1

TRADE NAME : Hazelnut (63%) Praline

INGREDIENTS : Hazelnut paste(63%), sugar, emulsifier (soy lecithin E 322), flavouring (vanilla)
INGREDIENTS (TR) : Fındık püresi (63%), şeker, emülgatör (soy lesitin E 322), aroma verici (doğal vanilya).
PACKAGING : 5 kg, 10kg, 20kg buckets
TRANSPORT : frigorific vehicles at 15-20 °C, moisture max. 70%
STORAGE : Store in a cool and dry place, away from odours and direct light; at 15-20°C, moisture max. %70
SHELF LIFE : 9 months under appropriate storage conditions
REGULATORY INFORMATION : This product complied with the requirements of Turkish Food Codex and EU Regulations
GMO STATEMENT : GMO Free
ALLERGEN INFORMATION : Contains soy product and hazelnut. it may contain traces amount of milk component, pistachio,
almond and gluten. Allergen components are also indicated in bold letters in the ingredients list complied
with Turkish Food Codex Regulation on Labeling (29.12.2011-28157)
PROCESS STEPS : Mixing, refining, conching, depositing. No irradiation treatment is applied.
ORIGIN of INGREDIENTS : Hazelnut paste (Turkey), sugar (Turkey), soy lecithin (Brazil, Netherland, India), flavour (France)

1. SENSORY CHARACTERISTICS
Color : Warm yellowish brown
Taste and smell : Nice hazelnut taste and smell

2. CHEMICAL CHARACTERISTICS
Moisture content : max. 1.5 %
Total fat content : 41 ± 1,5 %

3. PHYSICAL CHARACTERISTICS
Viscosity* Yield Value* Fineness Weight(1) Size
Type
(Poise) (Dyn/cm²) (µ) (g /100pieces) (mm)
Couverture/ Coin/ Liquid 20- 40 70 - 90 25-28 - -
*(VT550 viscosimeter at 43°C)

4. MICROBIOLOGICAL CHARACTERISTICS (According to Turkish Food Codex.2009/6)

Aerobic mesophilic bacteria (cfu/g) : ≤10.000
Coliform (cfu/g) : ≤ 10
Salmonella spp. : negative in 25 g
Yeast&Mould (cfu/g) : ≤ 100

5. NUTRITION FACTS (per 100 g/100 ml) (According to literature)

Energy (kj/kcal) : 580 / 2426
Fat (g) : 41
of which satures (g) : 2,9
Carbohydrate (g) : 42,6
of which sugars (g) : 38,4
Dietary Fiber(g) : 1,6
Protein (g) : 9,7
Sodium (mg) : 80

Prepared by: Research & Development Engineer Management Quality Representative Approved By: Quality Assurance Responsible