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 |
