| ≥1 piece |
1. Sensory Organ Index
The soy protein is no mildew. It presents minced state. There is no foreign matters to the naked eye.
2 Physical and Chemical Index
Crude protein (dry basis N*6.25) % min 50
Weight(g/l) 280-330
Moisture (%) max 10
Fat (dry basis) % max 1.5 Crude
fiber max 3.5
Particle size: 2~7mm
3 Microbiological Item index
Total plate count(cfu/g) max20000
E-coli Negative
Coliform(cfu/g) max 100
yeast and Mold(cfu/g) max 50
4.Packing :20kg/bag (The compound paper bag with the PE linning)
5.Shelf and Storage : The product should be stored in a dry cool place away from materials with strong odour (Below 25C and 60% relative humidity) Following the above guidelines should insure 12-mouth shelf life.