DEFINITION
Whole soft wheat flour obtained grindind and sifting soft wheat after removing any impurities.
CUSTOMER CODE
277
ALLERGENS
Compliant with current legislation. Contains wheat gluten. May contain traces of soy, mustard.
ORGANOLEPTIC CHARACTERISTICS
COLOUR: Brown
SMELL: Characteristic, absence of musty, rancid or other odors.
TASTE: Characteristic and pleasant
ASPECT: Impalpable, without foreign
PHYSICAL-RHEOLOGICAL CHARACTERISTICS
|
Max. humidity |
15.50% |
|
Min. ash (dry matter) |
1.30% |
|
Max. ash (dry matter) |
1.70% |
|
Min. moist gluten |
30,00% |
|
Min. protein (Nx5.70) |
12.50% |
| Falling number | ≥300 seconds |
| Absorption | ≥ 57 % |
FILTH TEST
Max 25 insect fragments/50g
CHEMICAL – BIOLOGICAL CONTAMINANTS
| Pesticides | Reg. 396/2005 |
| Mycotoxines | Reg. 915/2023 |
| Heavy metals | Reg. 915/2023 |
USE
Flour specific for wholemeal bread.
MICROBIOLOGICAL PROPERTIES
Total bacteria count ≤ 100.000 ufc/g
Moulds≤ 1000 ufc/g
Yeasts≤ 1000 ufc/g
Escherichia Coli ≤ 10 ufc/g
Staphylococcus aureus max. 10 ufc/g
Salmonella spp. assenti/25g (Reg. CE n. 2073/2005)
PACKAGING CONDITIONS
25 kg paper bags
STORAGE CONDITIONS
Store in a cool dry place
MINIMUN STORAGE
Use within 9 months of production date with 25Kg paper bag (PAP22). Best before 6 months with bulk.
GMO DECLARATION Reg. CE 1829/2023 e Reg. CE 1830/2003
The product does not come from plant species for which GMOs are authorized in the countries of production or destination.
NUTRITION FACTS (PER 100g)
|
ENERGY |
1381 KJ - 326 Kcal |
| FATS |
1.0 |
|
OF WHICH SATURATED FATTY ACIDS |
0.2 |
|
CARBOHYDRATES |
62.0 |
|
OF WHICH SUGARS |
1.1 |
|
PROTEIN |
12.5 |
| SALT |
0.0 |
|
FIBERS |
9.0 |
