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?
What Peroxide Value should be for Panned Chocolate Almonds?
Started by GreenFiat, Dec 21 2016 09:53 PM
Panned Chocolate; Cookies
2 replies to this topic
#1
GreenFiat
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Posted 21 December 2016 - 09:53 PM
#2
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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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#3
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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)
Because we always have is never an appropriate response!
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