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What Peroxide Value should be for Panned Chocolate Almonds?

Started by GreenFiat, Dec 21 2016 09:53 PM
Panned Chocolate; Cookies

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GreenFiat

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Posted 21 December 2016 - 09:53 PM

Hi, I work for  a company that manufactures panned chocolate confection and wire cut cookies.     With new regs, many customers are looking for micro values we have not been recording.   I'm trying to understand what a Peroxide Value should be for Panned Chocolate Almonds.   Any ideas?


Simon

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Posted 03 January 2017 - 08:35 PM

This probably got missed as it was posted in new member introductions.

 

I've moved and retitled your topic, hopefully you'll get a response.

 

Anyhow welcome to the IFSQN.

 

Regards,

Simon


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Scampi

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Posted 03 January 2017 - 08:51 PM

http://www.almonds.c...development.pdf

 

Almonds Peroxide Value < 5 meq/Kg is considered the benchmark  However:  PV levels can decrease as oxidation progresses (decompose)


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