PRODUKTSPEZIFIKATION

Physische Eigenschaften

Kriterium	Standard	Toleranz
Schädlingsschäden	Absent	3%
Fremdkörper	Absent	1%
Verfärbung und Makel	Max 3%	<3%
Länge	3mmx3mm	Min 90%
Durchmesser	3mm	85%

1.Product prepared from avocadoes,onions,tomatoes,coriander.Wash the fruits in clean potable water for 15 minutes,then in chlorinated water for 15 minutes at 65ppm-80ppm.
2.Slice,stone,peel, and place the avocadoes in potable water to prevent oxidation.
3.Cool the ingredients with potable water in the high care.The water temperature should be 5 degrees Celcius or lower.
4.Store the avocao halves in closed crates with poatble water dosed with 1 ppm of chlorine.Keep tomatoes,coriander,lemons,and peeled onions in dry blocked crates.
5.Follow the same procedure for the othe ingredients.
6.Cut the coriander leaves into small pieces and blend with lemon juice for 5 seconds(1000w).
7.Core the tomatoes.
8.Dice the onions and tomatoes into 6mmx6mm cubes.
9.Measure 1g of salt and 5g of blacl pepper.
10.Pour the diced tomatoes,onions,avocado halves, and coriander with lemon juice into the machine and mix well.
11.Put 18g portions of guacamole into molds.
12.Place the packed guacamole in spacer crates and freeze at -12°C for 2 hours.Pack frozen guacamole in bags(for 500g bags),seal,and label the bags.Store in the frozen cold room at -18°C.Put them in the 375x275x130mm box.10 bags for a box weight.

a. Primärverpackung

Schale:	- Größe: ?mm x ?mm x ?mm
Beutel:	Food Grade Clear Bag Größe: 203mm x 228mm / 50 micron

b. Sekundärverpackung: Karton

Karton:	5 Ply Brown Box Größe: 375mm x 275mm x 130mm
Anzahl pro Karton:	- Einheiten pro Karton
Produkt-Nettogewicht pro Karton:	-
Bruttogewicht Karton:	-

c. Tertiärverpackung: Palette

Kartons pro Lage:	-
Lagen pro Palette:	-
Kartons pro Palette:	-
Palettenhöhe:	0.150 m
Produkt-Nettogewicht pro Palette:	-
Bruttogewicht pro Palette:	15.00 kg

Energie		Gesamtfett (g)	- gesättigte Fettsäuren (g)	Kohlenhydrate (g)	- Zucker (g)	Ballaststoffe (g)	Eiweiß (g)	Salz (mg)
kJ	kCal
-	-	-	-	-	-	-	-	-

Keime	Prüfmethode	Toleranzen
		Ziel	Ablehnung über
Aerobe Keimzahl / Gesamtkeimzahl KbE/g	ISO 4833-1	< <1.0x^5	5.0 × 105
Escherichia Coli KbE/g	ISO 16649-2	<10	10
Salmonella spp (in 25g)	ISO 6579-1	Not Detected	Not Detected
Listeria Monocytogenes (in 25g)	ISO 11290-1*	Not Detected	100
Staphylococcus Aureus	ISO 6888-1	<100	100