| ≥1 piece |
soy flour for export
| Proximate Data | |||
| Moisture | 9% | Crude Fiber | 3.5 max. |
| Protein | 53% min | Total Dietary Fiber | 15% |
| Fat (pet. ether) | 1% max | Carbohydrates | 30% |
| Fat (acid hydrolysis) | 3% max | Calories (per 100 gm) | 270 |
| Energy (calories/100g) | 270 | ||
| Microbiological Data | |
| Standard Plate Count- max. | 50,000 gm |
| Salmonella | Negative |
| E.Coli | Negative |
| Nutrients (mg per 100g) | |||
| Vitamin A (I.U.) | trace | Zinc | 5.0 |
| Vitamin C | 0 | Copper | 1.5 |
| Thiamine | 0.60 | Manganese | 3.4 |
| Niacin | 2.60 | Selenium | 0.16 ppm |
| Vitamin D | trace | Chromium | 0.35 ppm |
| Vitamin E | trace | Molybdenum | 2.00 ppm |
| vitamin b6 | 0.50 | Iodine | 0.84 ppm |
| Vitamin B12 | trace | Fluoride | <1.0 ppm |
| Folic Acid | 0.30 | Sulfites | <10 ppm |
| Biotin | 0.07 | Chloride | 51.0 |
| Vitamin K | N/A | Fatty Acids Saturated | 0.6% |
| Pantothenic Acid | 2.10 | Cholesterol | 0 |
| riboflavin | 0.31 | Caffeine | 0 |
| Sodium | 15.0 | Alcohol | 0 |
| Potassium | 2400 | Sugars | 14 g |
| Phosphorus | 730 | Mercury | <0.05 ppm |
| Calcium | 320 | Arsenic | <0.50 ppm |
| Magnesium | 300 | Cadmium | <0.10 ppm |
| Iron | 10 | Lead | <0.50 ppm |
| Storage | Storage below 75 F and 60% relative humidity promotes longer shelf life. | ||
| Type: Pastry Flour | Made From: Soy | Certification: BRC, GAP, QS |
| Color: white | Grade: 1 class | Weight (kg): 30 |
| Place of Origin: Cameroon | Brand Name: SOY FLOUR | Model Number: SOY FLOUR1 |
| soy FLOUR: SOY FLOUR |