DEFINITION
Bread making mix. Blend of Sicilian soft and durum wheat flours cylinder- and natural stone-milled.
CUSTOMER CODE
603
BOTANICAL ORIGIN
Triticum aestivum and Triticum durum
INGREDIENTS
Soft wheat flour Type 1 Majorca 40%, Re-milled durum wheat semolina Tumminia 30%, Re-milled durum wheat semolina Cuore 30%, Natural stone-milled durum wheat flour “Tumminia integra” 10%.
ADDITIVES
None
ALLERGENS AND GMOS
Compliant with current legislation. Contains wheat gluten.
May contain traces of soy, mustard. Does not contain GMOs.
ORGANOLEPTIC PROPERTIES
COLOUR: white
SMELL: distinctive, absence of mould, rancid or other odours
TASTE: typical, pleasant
ASPECT: impalpable, absence of foreign bodies
CHEMICAL AND PHYSICAL CHARACTERISTICS
Max. humidity 15.50%
Ash (dry matter) <0.90%
Gluten (dry matter) >10.00%
Protein (Nx5.70) (dry matter) >11.0%
FILTH TEST
Insect fragments ≤ 25n/50g
Rodent hairs None/50g
RESIDUES OF PESTICIDES AND HEAVY METALS
Within the limits of the law.
USE
The mix can be used for making bread, pastries or pizzas.
We recommend using natural yeast, and the dough should be shaped into medium/large sized pieces.
MYCOTOXINS
Aflatoxins B1 ≤ 2 ppb
Tot. aflatoxins ≤ 4 ppb
Ochratoxin A ≤ 3 ppb
Zearalenone ≤ 75 ppb
DON (Deoxynivalenol) ≤ 750 ppb
HYGIENE INDICATORS AND MICROBIOLOGICAL VALUES
Total bacterial count ≤ 100.000 ufc/g
Mould ≤ 1000 ufc/g
Yeast ≤ 1000 ufc/g
E. Coli ≤ 10 ufc/g
Max. Staphylococcus aureus 10 ufc/g
Total coliforms ≤ 1000 ufc/g
Salmonella None/25g
MINIMUM STORAGE
Use within 6 months of production date
PACKAGING CONDITIONS
15 kg paper bags
STORAGE CONDITIONS
Store in a cool, dry place.
NUTRITION INFORMATION (per 100g)
|
ENERGY |
1442 KJ - 340 Kcal |
|
FATS |
1.2 |
|
OF WHICH SATURATED FATTY ACIDS |
0.3 |
|
CARBOHYDRATES |
71.0 |
|
OF WHICH SUGARS |
2.1 |
|
PROTEIN |
11.8 |
|
SALT |
0.0 |
|
FIBRE |
3.4 |
