| ≥1 piece |
|
Qualiti Characteristics |
High Grade |
First grade |
Second Grade |
Whole grain flour.html" style="text-decoration:underline;font-weight:bold;" target='_blank'>Wheat Flour a??Zhitnitsaa?? |
|
Color |
White or white with a cream hue |
White or white with a yellowy hue |
White or white with a yellowy or greyish hue |
White or white with a yellowy hue |
|
Ash content |
max. 0,55% |
max. 0,75% |
max. 1,25% |
max. 1,9% |
|
Whiteness |
min. 54% |
min. 36% |
min. 12% |
max. 11% |
|
Raw gluten |
min. 28% |
min. 30% |
min. 25% |
min. 20% |
|
protein |
min. 11% |
min. 12,5% |
min. 13% |
min. 15% |
|
Moisture content |
max. 14% |
max. 14% |
max. 14% |
max. 13% |
|
Packaging |
1, 2, 3, 5, 10, 25, 50 kg |
25, 50 kg |
||
Specification (Detailed):
high protein wheat flour
1. Product description: Wheat flour (Top Grade).
2. Additives: do not add.
3. Organoleptic:
* Colour - White or cream;
* Smell - inherent to a wheat flour, without strangers odours not musty not
moldy;
* Taste - inherent to a wheat flour, without strangers flavors not sour not the
bitter;
* Consistancy - powder.
4. Physical-chemical characteristics:
* Ash, % - 0,4
* Moisture, % - max. 13,5;
* Falling number, sek - 300 - 310;
* Wet gluten content,% min. - 26;
* Protein, % - min. 11;
* Whiteness, % - 0,58 - 0.60.
5. Nutritive value:
* Energy (kcal/kJ/100g) - 334;
* Protein (g/100g) a?? 11-11,5;
* Carbohydrate (g/100g) - 70,6;
* Fat (g/100g) - 1,0 - 1,13
6. Heavy metal and mycotoxins: it is not detectable.
7. Storage and transport:
* Type of packaging - 50 kg, bags PP;
* Storage and transport conditions - dry and room temperature storage;
* Keeps for a minimum of - at least 12 months.
United Kingdom & European Union food law. The storage of the raw materials as well as their processing are conducted with appropriate care and in accordance with the hygienic regulations and quality control required by the authorities.