feature_loghi

feature_loghi

Image

wholemeal flour

wholemeal flour

277 Integrale Base

Absorption ≥ 57%

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