What Peroxide Value should be for Panned Chocolate Almonds?
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?
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
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)