                                                                                                       TBS/AFDC 19(1706 ) DTZS  
 
                               
 
 
DRAFT TANZANIA STANDARD  
 
                         Almond  Flour – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                        TBS/AFDC 19(1706 ) DTZS  
 
  
Almond  Flour – Specification  
 
0. Foreword  
 
Almond flour is a product obta ined from milling of raw/roasted almond kernels . It is nutritionally dense 
containing a host of vitamins, minerals and other health essentials such as protein and fiber. It is 
mainly used  in food industry especially  in bakery industries and  can be mixed  with different food 
products such as vegetable sauces, porridge, smoothies and shakes for added nutritional value and 
delicious nutty flavor.  
 
This Tanzania standard lays down specifications aiming at ensuring the safety and quality of almond 
flour produ ced or traded in the country for human consumption.  
 
In the preparation of this Tanzania standard considerable help was derived from  almond  flour 
processors within the country.  
 
In reporting the results of a test or analysis made in accordance with this Ta nzania Standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.  
 
1. Scope  
 
This Tanzania standard specifies  the requirements, sampling and methods of test for almond flour  
obtained fro m sweet almond kernels of varieties (cultivars) grown from Prunus amygdalus Batsch, syn. 
Prunus dulcis (Mill.)  intended for human consumption . 
 
 
2. Normative references   
 
The following referenced documents are indispensable for the application of this standar d. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies :  
 
TZS 4, Rounding off numerical values  
TZS 109, Food  processing units – Code of hygiene – General 
TZS 118 -1 /ISO 4833 -2, Microbiology of the food chain - Horizontal method for the enumeration of 
microorganisms - Part 2 Colony count at 30 °C by pour plate technique  
TZS 122 -1 /ISO 6579 -1, Microbiology of the food chain — Horizontal method for the de tection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
 
TZS 538, Packaging and labeling of foods  
 
TZS 730 - 2 /ISO 16649 -2, Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of -b-glucuro nidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 0C 
using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 2426 -2/ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds  - Part 2: Colony count technique in products with water activity less 
than or equal to 0.95  
TZS 3136 , Raw almond kernels  – Specification  
TZS 799/ISO 16050,  Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins 
B1, B2, G1 and G2 in cereals, nuts and derived products – High-performance liquid chromatographic                                                                                                        TBS/AFDC 19(1706 ) DTZS  
 
 method  
TZS 1314 – 2, Oilseeds – Determination of moisture and volatile matter content  
TZS 1314  – 4, Oilseeds – Determination of acidity of oils  
TZS 2624,  Oilseeds Residues - Determination of total ash  
TZS 330 , Cereals — Sampling of milled products  
TZS 3420 , Oilseed Residu es — Determination of Ash Insoluble in Hydrochloric Acid  
 
3. Terms and definitions  
 
For the purposes of this Tanzania Standard, the following terms and definitions apply:  
  
3.1 almond flour  
product obtained from  milling of raw/roasted almond kernels   
 
 
3.2 foreign matter  
organic or inorganic matter other than almond  flour.  
 
 
 
4. Requirements  
 
4.1 General requirements  
 
4.1.1  Almond kernels  from which the flour is obtained shall comply with TZS 3136.  
4.1.2  Almond flour  shall be:  
(i) of good quality and free from sign s of spoilage  
(ii) free from foreign matter;  
(iii) free from dead or living insects, insect fragments and mites  
(iv) free from foreign odours and undesirable flavour and/or taste;  
(v) of colour characteristics of the raw material;  
4.2 Specific requirements  
Almond flour  shall comply with specific requirements given in Table 1 when tested in accordance with 
the methods specified therein;  
 
Table 1- Specific requirements for almond flour  
 
S/N 
 Characteristic  Requirement  Test method s 
 
i) Moisture content,  % (m/m) max.  6.5 
 TZS 1314 – 2 
ii) Free fatty acid , % (m/m ) max.  
 1 
 TZS 1314 – 4 
iv) Acid insoluble ash (on dry basis) % m/m, 
max.  
 0.5 TZS 3420                                                                                                         TBS/AFDC 19(1706 ) DTZS  
 
  
5. Food Additive s  
The use of any food additives in almond flour  shall comply with the latest Codex Stan 192. 
6. Hygiene  
 
6.1 Almond   flour shall be processed, handled and stored in accordance with TZS 109.  
 
6.2 Almond   flour shall comply with microbiological limits given in Table 2 when tested in 
accordance with the methods specified therein;  
 
 
        Table 2 - Microbiologica l limits for almond   flour  
 
S/N Microorganism  Limit  Test method  
ii Salmonella spp., per 25 g  absent  
TZS 122 -1 
iii Escherichia coli cfu/g  absent  TZS 73 0-2 
iv Yeast and moulds, cfu/g, 
max. 103  TZS 2426 -2 
7. Contaminants  
 
7.1 Heavy Metal contaminants  
 
Almond flour  shall comply with those maximum heavy metal contaminants limits  stipulated in Codex 
Stan 193  
 
7.2 Pesticide residues  
 
Almond flour  shall comply with those maximum re sidue limits as established by Codex Alimentarius 
Commission online database fo r pesticide residues  for this commodity .  
 
 
7.3 Aflatoxin s 
 
Aflatoxin s levels in almond flour  shall not exceed maximum limits as given  in Table 3 when tested in 
accordance with test method specified therein:  
  
               
 
                    Table3:  Maximu m limits for aflatoxins  in almond flour  
S/N Aflatoxin s Maximum Limit  (μg/kg)  
   Test method  
i Total Aflatoxin s  10  
  
TZS 799  
 ii Aflatoxin B1   5  
  
 
                                                                                                        TBS/AFDC 19(1706 ) DTZS  
 
 8 Sampling and test methods  
8.1 Sampling  
 
Sampling of almond   flour shall be done in accor dance with TZS 330.  
 
 
8.2 Test methods  
 
Almond   flour shall be tested in accordance with the test methods given in this draft Tanzania 
standard . 
 
9 Packaging , Marking s and Labeling  
 
9.1 Packaging 
 
Almond flour  shall be packaged in containers m ade from food grade packaging material and sealed in 
a manner that will safeguard the hygienic,  safety,  nutritional and organoleptic properties of the 
product . 
 
9.2 Marking s and labeling  
 
9.2.1 In addition to the labelling requirements given in TZS 538, pa ckages /containers  of almond   
flour shall be labelled legibly and indelibly with the following information :  
 
a) Name of the product as ‘ Almond flour ’;  
b) Trade name or brand, if any;  
c) Name, physical address of the manufacturer and/or packer;  
d) Batch or lot numbe r; 
e) Date of manufacturing ; 
f) Expiry date;  
g) Net weight  in Metric unit ; 
h) Country of origin;  
i) Storage conditions ; 
j) List of ingredients in descending order  
 
9.2.2 The containers shall be marked with the TBS Standards Mark of Quality.  
NOTE – The TBS Standards Mark of  Quality shall be used by the manufacturers only under licence from TBS. 
Particulars of conditions under which the licences are granted, may be obtained from TBS . 
 
 
 
 
 