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flour type 0

flour type 0

183 Tenace

W 270 ± 20

DEFINITION

Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

CUSTOMER CODE

183 GS

BOTANICAL ORIGIN

Triticum aestivum (common wheat)

ADDITIVES

Ascorbic Acid

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

≥ 300 seconds

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

Basic bread-making flour to be used for direct doughs or refreshes.

RHEOLOGICAL CHARACTERISTICS

W 270 ± 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

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