| DURUM WHEAT
REGROUND SEMOLINA |
APPLICATION
Raw material for baking
purposes.
DESCRIPTION
Granular product obtained
from the cylinder milling and smoothing, without extranuous bodies
PHYSICAL CHARACTERISTICS
Grain size:
over 295 microns max 00,5%
over 190 microns min 30,0%
under 190 microns max 69,5%
Colour (yellow figure): min 20,5 aver 21,5
W: min 170,0 aver 195,0
P/L: aver 1,4
Water absorption: min 55 aver 58
Stability: min 03,5 aver 4,5
Specks: Max n. 15/dmq
Tender wheat(Resmini): Absent
CHEMICAL CHARACTERISTICS
Misture content:
max 15,50 % med. 15,00 %
Ash: max 0,90 % s.s. med. 0,88 % s.s.
Protein - Azotic Subsances (Nx5,70):
min 11,00 % s.s. med. 11,50 % s.s.
Gluten (yellow - elastic and tenacious):
min. 10,00 % s.s. med. 10,50 % 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
NUTRITION INFORMATION
Energy value:
Kcal 400
Fats: aver. 1,50%
Proteins: aver 11,00%
Fiber: aver. 0,30%
Carbohydrates: aver. 86,50%
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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