| ≥1 piece |
4. PRODUCT SPECIFICATION 4.1 General requirements · Moisture: 14.0 % max · Organoleptic: Bright, clear appearance, natural smell and color ·Test weight: 74 kg/hl min ·Shrunken and broken kernels: 5.0% max ·Insect damaged kernels: 1.5% max ·Ergot : 0.05% max ·Sprouted kernels: 2.0% max ·Total damaged kernels: 6.0% max ·Edible grain other than wheat: 2.0% max ·Organic matter (other than edible grains of cereal): 1.5% max · Inorganic matter: 0.05% max · Filth: 0.1% max · Live insect: Nil 4.2 Flour characteristics Flour sample prepared from wheat grain with extraction rate of 75.0% shall have below characteristics: ·Protein content: 11.0% min ·Wet gluten: 25.0 min ·Hagberg falling number : 230 min ·Chopin Alveograph W: 215 min P: 80 min L: 80 min If required by recipient country, Wheat needs to be obtained from non-genetically modified varieties. 4.3 Contaminants and Toxins Wheat shall not contain contaminants and toxins in amounts which may represent a hazard to human health. Specific limit of some contaminants and toxins are presented in
. DEFINITIONS Broken kernels are pieces of wheat that are less than three-quarters of a whole kernel. If the piece is more than three-quarters of a kernel, it is considered whole. Shrunken and broken kernels are all matter that passes through a 1.7 mm x 20 oblong-holed metal sieve. Degermed kernels are wheat whose germ has been removed through the mechanical handling process or by insect attack. Degermed kernels lack the greyish discolouration that is often present with sprouted kernels. Ergot is a plant disease which produces elongated fungus bodies with a purplish black exterior, a purplish white to off-white interior, and a relatively smooth surface texture. Sprouted grains are Grains in which the radicle or plumule exceeded the seed coat bounds; grains from which the radicle or plumule have been removed, with clearly visible deformation and changed seed coat color in the germ area. Heat-damaged kernels include kernels, pieces of wheat kernels that are materially discolored and damaged by artificial drying. They range from orange-red to very dark brown, but are not black. Natural stain kernels are stained kernels because of contact with natural substances such as bunt spores, soil or weeds. Mouldy kernels are discoloured, swollen and soft as a result of decomposition by fungi or bacteria. They have mould visible to the naked eye and may feel spongy under pressure. Damaged kernels include kernels, pieces of wheat kernels, and other grains that are badly ground-damaged, badly weather-damaged, diseased, frost-damaged, germ-damaged, heatdamaged, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged. Edible grains include all grain other than wheat which are fit for eaten by humans. Organic matter are all organic components (e.g fragments of stems, leaves, ears, awns, chaff, fragments of pests, seeds of weeds and other cultivated plants, etc) other than grains of wheat, edible grains and filth. Inorganic matter is defined as any inorganic component (e.g stones, dust, plastic…) Filth are impurities of animal origin, including dead insect.