DENOMINATION
Soft wheat flour type 2
CUSTOMER CODE
100
BOTANICAL ORIGIN
Triticum aestivum (common wheat)
ADDITIVES
None
INGREDIENTS
Soft wheat flour type 2 made from a blend of stoneground Italian soft wheat and strong type “0” flour
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% |
|
Max. ash (dry matter) |
0.95% |
|
Min. moist gluten |
30.00% |
|
Min. protein (Nx5.70) (dry matter) |
14.00% |
|
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
Ideal flour for bread making with natural rising , recommended for the preparation of fibre-rich and highly absorbent doughs.
The bread will have a darker colour due to the high fibre and mineral content, and a more intense, distinctive flavour.
RHEOLOGICAL CHARACTERISTICS
W 270 ± 20
Min. abs. 60%
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 |
1431 KJ - 338 kcal |
|
FATS |
1.49 |
|
OF WHICH SATURATED FATTY ACIDS |
0.28 |
|
CARBOHYDRATES |
63.09 |
|
OF WHICH SUGARS |
0.863 |
|
PROTEIN |
14.80 |
|
SALT |
0.0 |
|
FIBRE |
6.41 |
