DEFINITION
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.
CUSTOMER CODE
181
BOTANICAL ORIGIN
Triticum aestivum (common wheat)
ADDITIVES
Ascorbic Acid-Malt
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 secondi |
FILTH TEST
Living or dead arthropods None
Insect fragments ≤ 25n/50g
Rodent hairs None
RESIDUES OF PESTICIDES AND HEAVY METALS
Within the limits of the law.
USE
Highly versatile basic bread-making flour with high amylase activity for use in direct doughs and firm doughs.
Contains a malt-based pre-mix.
The use of other improver is not recommended, except in small quantities, as the flour already has higher than normal enzyme activity.
RHEOLOGICAL CHARACTERISTICS
W 260 ± 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 |
