DEFINITION
Soft wheat flour type 1
CUSTOMER CODE
107
BOTANICAL ORIGIN
Triticum aestivum (common wheat)
INGREDIENTS
Wheat gluten
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) |
0.80% |
|
Min. moist gluten |
42.50% |
|
Min. protein (Nx5.70) (dry matter) |
16.00% |
|
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
High-protein flour, suitable for pre-fermentation using the biga technique lasting over 24 hours.
Formula specially designed for making Ciabatta style bread.
The higher plant fibre content gives it a more balanced nutritional value, richer aroma and longer shelf life.
RHEOLOGICAL CHARACTERISTICS
W 500 ± 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 |
1446 KJ - 341 kcal |
|
FATS |
1.2 |
|
OF WHICH SATURATED FATTY ACIDS |
0.2 |
|
CARBOHYDRATES |
65.0 |
|
OF WHICH SUGARS |
1.5 |
|
PROTEIN |
16.0 |
|
SALT |
0.0 |
|
FIBRE |
3.1 |
