DEFINITION
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.
CUSTOMER CODE
180
BOTANICAL ORIGIN
Triticum aestivum (common wheat)
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% |
|
Max. ash (dry matter) |
0.65% |
|
Min. moist gluten |
30.00% |
|
Min. protein (Nx5.70) (dry matter) |
12.00% |
|
Falling number |
≥ 250 seconds |
FILTH TEST
Living or dead arthropods None
Insect fragments ≤ 25n/50g
Rodent hairs None
USE
Basic bread-making flour to be used for direct doughs or refreshes.
RHEOLOGICAL CHARACTERISTICS
W 240 ± 20
MYCOTOXINS
Aflatoxins B1 ≤ 2 ppb
Tot. aflatoxins ≤ 4 ppb
Ochratoxin A ≤ 3 ppb
Zearalenone ≤ 75 ppb
DON (Deoxynivalenol) ≤ 75 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
25 kg paper bags
STORAGE CONDITIONS
Store in a cool, dry place.
NUTRITION INFORMATION (per 100g)
| ENERGY |
1418 KJ-334 Kcal |
|
FATS |
0.9 |
|
OF WHICH SATURATED FATTY ACIDS |
0.14 |
|
CARBOHYDRATES |
68.0 |
|
OF WHICH SUGARS |
1.1 |
|
PROTEIN |
12.0 |
|
SALT |
0.0 |
|
FIBRE |
3.1 |
