| ≥1 piece |
Hot Competitive price Vital Wheat Gluten
1) PRIMARY INGREDIENT:flour.html" target='_blank'> Wheat Flour
2) ISO9001
3) HACCP
4) HALAL
Hot Competitive price Vital Wheat Gluten
1) PRIMARY INGREDIENT:WHEAT FLOUR
2) ISO9001
3) HACCP
4) HALAL
| Product | Vital wheat gluten | Manufacture Date | 2012/09/08 | ||
| Batch No. | 20120913 | Report Date | 2012/09/11 | ||
| Batch Quantity | 22MT | Sampling Date | 2012/09/09 at 8:00 a.m. | ||
| Invoice No. | HR0154-1208KOC | Expiration Date | 2014/09/07 | ||
| Type of Products | Nutrient Additives | Primary Ingredient | Wheat flour | ||
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| Item | Specification | Results | Methods | ||
| Organoleptic Data | |||||
| Appearance & Color | Light yellow powder | Conform |
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| Odor & Taste | Normal taste,grain sweet smell | Conform |
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| Process Data | |||||
| Protein | Min.82%(N 6.25) | 83.4% | GB/T 5497-1985 | ||
| Ash | Max.1.0% | 0.89% | GB/T 5505-2008 | ||
| Moisture | Max.8% | 7.2% | GB/T 5497-1985 | ||
| Water absorption rate | Min.150%(on dry basis) | 159% | SN/T 0260-1993 | ||
| Mesh Size | Min.95% Sieve 80 mesh | 98.5% | GB/T 5507 | ||
| Physical Characteristics |
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| DDT | ≤ 0.1mg/Kg | Conform | WM2-2001 | ||
| BHC | ≤ 0.1mg/Kg | Conform | WM2-2001 | ||
| Microbiology | |||||
| Total Yeast | 35CFU/g | <10 CFU/g | GB/T4789.15-2010 | ||
| Mold | 50CFU/g | Conform | GB/T4789.15-2010 | ||
| E.Coli | < 3 MPN/g | Conform | SN/T 0169-2010 | ||
| Salmonella | Negative | Conform | SN/T 0170-1992 | ||
| Packing and Storage | 25kg bag & Leave in the shady and cool dry place | ||||
| Expiration | 2 Years When Stored properly | ||||
| Product Type: |
Gluten
|
Place of Origin: |
Shandong China (Mainland)
|
Brand Name: |
Sinoright
|
| Model Number: |
82%
|
Packaging: |
Bag
|
Certification: |
HACCP,ISO,KOSHER
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| Grade: |
First grade
|
Shelf Life: |
2 years
|
Style: |
Dried
|
| Gluten Type: |
Water Gluten
|
Weight (kg): |
25 kg
|
Product Name: |
Vital wheat gluten
|
| Primary Ingredient: |
Wheat flour
|
Type of Products: |
Nutrient Additives
|
Appearance & Color: |
Light yellow powder
|
| Protein: |
Min.82%
|
Moisture: |
Max.8%
|