| DURUM WHEAT
WHOLE-MEAL "SFARINATO" |
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 530 microns max 01,0 %
- under 150 microns max 15,0 %
Specks: max nr. 15 / dmq
Tender wheat (Resmini): absent
CHEMICAL CHARACTERISTICS
Misture content:
max 15,50 % aver. 15,00 %
Ash: max 1,80 % aver. 1,70 %
Protein - Azotic Subsances (Nx5,70):
min 10,00 % aver. 11,00 %
Gluten (yellow - elastic e tenacious):
min. 8,00 % aver. 9,00 %
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.
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