| DURUM WHEAT
FLOUR FOR BAKING |
APPLICATION
Raw material for dry
and/or fresh pasta with superior characteristics (proteins, gluten, ash).
DESCRIPTION
Granular product obtained
from the cylinder milling and smoothing of durum wheat, without extranuous
bodies.
PHYSICAL CHARACTERISTICS
Grain size:
- over 200 microns max 00,5 %
- over 180 microns max 30,0 %
- under 180 microns max 69,5 %
Specks: max nr. 15 / dmq
Tender wheat (Resmini): absent
CHEMICAL CHARACTERISTICS
Misture content:
max 15,50 % aver. 15,00 %
Ash: max 1,60 % aver. 1,40 %
Protein - Azotic Subsances (Nx5,70):
min 10,00 % aver. 11,50 %
Gluten (yellow - elastic e tenacious):
min. 8,00 % aver. 9,30 %
Acid: max 4,00 per 100 gr.
ORGANOLEPTIC CHARACTERISTICS
Extraneous
smell/s: absent
Taste: absent
Extraneous bodies: absent
MICROBIOLOGICAL
PARAMETERS
Bacterical
count: max 100.000/g
Salmonella: on 25 gr. absent
Products are available
for professional use in bulk or in 30 Kgs. paper-sacks loaded on 810 and/or
900 Kgs. euro-pallets.
|
