Flours,Argentina price supplier

Low granulation flours with higher fat content than grits are obtained during the grinding of peleed and degerminated corn grits.Their most frequent uses are the following:

• flour FOR BREAD MANUFACTURING: Used in mixtures with Wheat Flour to make corn bread.
• FLOUR FOR COOKIES: Used in baking mixed with wheat flour (up to 20 %) to balance the gluten content or to obtain a more crispy and friable product.
• FLOUR FOR PASTA: Used in pasta manufacturing mixed with 50 % of wheat flour.

We offer conventional and organic flour. All our products comes from maize certified free of genetic modification (GMO Free).

TECHNICAL SUMMARY:

MOISTURE: 13.5 % máx.
FAT: 3.0 %
PROTEINS: 5.0 - 8.0 %                                                        ASHES: 1% máx.
GRANULATION: Less than 350 microns
(range to be determined according to required specification)
AFLATOXINS B 1: Máx. 5 µg/kg.
TOTAL AFLATOXINS:: Max 10 µg/kg.
ZEARALENONE: Máx. 50 µg/kg. FUMONISINA: Máx. 1000 µg/kg.                               DEOXINIVALENOL (DON): 750 µg/kg