Quality

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Pascual Reverte is a pioneer in the implementation of more stringent analytical tests both at the time of purchase from the cultivator as to the output of the processed product.

In 2004 Pascual Reverte obtaines the BRC food safety certification, one of the first companies in this sector to do so. In 2011, in order to further our food safety guarantee, we also obtained the IFS certificate. With our saffron you are always guaranteed the highest quality.

The fundamental principle of our Company is the food safety, controlled by our HACCP system. Our HACCP is realized by multidisciplinary team and is strongly implanted and maintain according with the principles of Codex Alimentarius and the current legislation of food safety. We analyze every lot of saffron before entering the factory for processing:

CHARACTERISTICS	REQUIREMENTS		TEST METHODS
	Saffron in filaments	Saffron in powder
Moisture and volatile matter, % (m/m), max	12	10	ISO 3632-2, clause 9
Total ash, % (m/m), on dry basis, max	8	8	ISO 928 & ISO 3632-2 clause10
Acid-insoluble ash, % (m/m), on dry basis, max			ISO 930 & ISO 3632-2. clause 11
Categories I and II	1,0	1,0
Category III	1,5	1,5
Solubility in cold water, % (m/m), on dry basis max.	65	65	ISO 941
Bitternes, expressed as direct reading of the absorbance of picrocrocine at about 257 nm., on dry basis, min.			ISO 3632-2, clause 13
Category I	70	70
Category II	55	55
Category III	40	40
Safranal, expressed as direct reading of the absorbance at about 330 nm, on dry categories			ISO 3632-2, clause 13
min.	20	20
max.	50	50
Colouring streng, expressed as direct reading of the absorbance of crocine at about 440 nm, on dry basis, min.			ISO 3632-2, clause 13
Category I	190	190
Category II	150	150
Category III	100	100