Macadamias
Uniform cream-colored to light golden brown. Originating from Australia, South Africa, and Hawaii.
Size Description
| Styles |
Size |
Description |
| Style 0 |
Super Premium Wholes (21mm and up) |
Because of its large size and high quality, Style 0 is ideal for hand made confectionery or gourmet snacks. |
| Style 1 |
Premium Wholes (19-21mm) |
The most popular macadamia shape and size because of its versatility and value for money; consists of a minimum 95 % whole kernel. |
| Style 2 |
Premium Wholes and Halves (15-19mm) |
A 50/50 mixture of whole kernel and large pieces; widely used in commercial applications. |
| Style 4 |
Premium Halves (12-15mm) |
Contains approximately 80% half kernels. Can be mixed or added to a variety of products. Excellent as a bakery ingredient. |
| Style 5 |
Premium Large Chips (9-12mm) |
This new Style is a “large chip” variety which occurs naturally through a special screening process. These chips are great additions to ice creams or salads. |
| Style 6 |
Premium Chips (6-9mm) |
Selected by bakers, confectioners and chefs for their suitability as ingredients or toppings. Style 6 could also be described as “small diced”. |
| Style 7 |
Premium Small Chips (5-6mm) |
Style 7 makes the most of every particle extracted from the macadamia shell. These "tidbits" are used mainly for toppings. |
| Style 8 |
Premium Fine Granule (max 4mm) |
This meal is primarily used as a baking and cooking ingredient. |
U.S. Standards for Grades of Macadamias
| Factor (Tolerances by weight) |
Raw Macadamia |
| A. |
Moisture Content |
2% max |
| B. |
Peroxide Value |
5 meq/kg max |
| C. |
Free Fatty Acids |
1.5% max |
| D. |
Coliforms |
10/g max |
| E. |
Salmonella |
Negative |
| F. |
Standard Plate Count |
50,000/g max |
| G. |
Yeast & Mold |
5,000g/max |
| H. |
Foreign Material |
1 piece of shell or hull per 500 lbs., 1 piece of non-related foreign material per 2,000 lbs. |
Nutritional Information
Serving Size: 1 ounce (28g)
Calories: 200
Calories from Fat: 200
|
| Total Fat 22g |
34% |
| Saturated 3g |
15% |
| Trans Fat 0g |
- |
| Polyunsaturated Fat 0g |
- |
| Monounsaturated Fat 17g |
- |
| Cholesterol 0mg |
0% |
| Sodium 0mg |
0% |
| Potassium 100mg |
2% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 2g |
8% |
| Sugar 1g |
- |
| Protein 2g |
- |
| Iron |
4% |
| Vitamin E |
0% |
| Thiamin |
15% |
| Riboflavin |
0% |
| Niacin |
4% |
| Vitamin B6 |
6% |
| Folate |
0% |
| Pantothenic Acid |
2% |
| Phosophorous |
6% |
| Magnesium |
8% |
| Zinc |
2% |
| Selenium |
0% |
| Copper |
8% |
| Manganese |
45% |
Citation for USADA Data: USDA National Nutrient Database for Standard Reference, Release 17; 2004.
USDA Food Composition Data: http://www.nal.usda.gov/fnic/foodcomp/Data/
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs. |
Packaging
Recommend storing in a cool, dry, odor free location away from direct sunlight; 32-40 degrees Farenheight with a shelf life of 6 months.
| Packing |
Case Dimension
L x W x H
(inches) |
Pallet size
40"x48" |
Net Weight/Gross Weight (lbs.) |
25 lbs. vacuum packed in 3 mil poly liners
|
10x13x11 |
12 cartons per layer, 5 layers high |
25/26 |
