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wholemeal flour

wholemeal flour

177 Integrale Forte

Absorption ≥ 63%

DEFINITION

Wholemeal soft wheat flour obtained by grinding strong soft wheat after removing any impurities.

CUSTOMER CODE

177

BOTANICAL ORIGIN

Triticum aestivum (common wheat)

ADDITIVES

Gluten, Toasted wheat bran

ALLERGENS AND GMOS

Compliant with current legislation. Contains wheat gluten. May contain traces of soy, mustard. Does not contain GMOs.

ORGANOLEPTIC PROPERTIES

COLOUR: distinctive
SMELL: distinctive, absence of mould, rancid or other odours
TASTE: typical, pleasant
ASPECT: distinctive

CHEMICAL AND PHYSICAL CHARACTERISTICS

Max. humidity

15.50%

Min. ash (dry matter)

1.30%

Max. ash (dry matter)

1.70%

Min. moist gluten

36.00%

Min. protein (Nx5.70) (dry matter)

14.50%

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

Specific flour for making wholemeal bread.

RHEOLOGICAL CHARACTERISTICS

Assorbimento 63%

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

1381 KJ - 326 Kcal

FATS

1.2

OF WHICH SATURATED FATTY ACIDS

0.2

CARBOHYDRATES

59.0

OF WHICH SUGARS

1.3

PROTEIN

15.0

SALT

0.0

FIBRE

8.7