| DURUM WHEAT
FLOUR FOR BAKING |
APPLICATION
Baking purposes.
DESCRIPTION
Granular product obtained
from the cylinder milling and smoothing, without extranuous bodies
PHYSICAL CHARACTERISTICS
Grain size:
over 200 microns max 00,5%
over 180 microns min 30,0%
under 180 microns max 69,5%
Tender wheat(Resmini): Absent
CHEMICAL CHARACTERISTICS
Misture content:
max 15,50 % med. 15,00 %
Ash: max 1,60 % s.s. med. 1,50 % s.s.
Protein - Azotic Subsances (Nx5,70):
min 9,50 % s.s. med. 10,00 % s.s.
Gluten (yellow - elastic and tenacious):
min. 8,00 % s.s. med. 9,00 % s.s.
Aflatoxins: absent in 10 gr. (ppt.)
Acid: max 4,00 per 100 gr. s.s.
MICROBIOLOGICAL
PARAMETERS
Bacterical count:
max 100.000/g
Salmonella: su 25 gr. absent
ORGANOLEPTIC CHARACTERISTICS
Extraneous
smell/s: absent
Extraneous bodies: absent
CERTIFICATION
In conformity with
the EEC Reg. 2092/91, Operator code IT IMC J348 checked by I.M.C. - Mediterranean
Institute of Certification of Senigallia (AN)
Products are available
for professional use in bulk or in 30 Kgs. paper-sacks loaded on 810 and/or
900 Kgs. euro-pallets.
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