|1. Moisture % (Max.)||14.0|
|2. Wet Gluten %||27.0 +/- 1|
|3. Protein (n*5.7) dry% (Min)||10.5 +/- 1|
|4. Total (dry) ash% (Max.)||0.6|
1. Water Absorption %
2. Development Time (minutes)
3. Stability Time (minutes)
55.0 +/- 1.5
5.5 +/- 1.3
10 +/- 2.5
Definition— The product obtains from common wheat Triticu aestivum L. or club wheat, Triticum compactum Host or mixtures thereof by grinding or milling process in which the bran and germ are partly removed and the remainder is comminuted to a suitable degree of fitness.
Quality —- Suitable for use. Free from foreign matters and Infestation. the raw material must not contain any substances, materialsor biological agents in amount which may represent a risk of consumer health
Legal —– Must confirm to the Local food legislation of the country.
Apperance/ Texture —White to slight off white colour powder
Free from insects and fungal infestation,rodent contamination, dirt, dead and living insects and other extraneous matter.
Odour ——— Characteristic taste and odour of wheat flour and free from abnormal flavours.
Packing ——- Suitable to protect and preserve the content
Food Grade Refrence : Lab-SP-21
Other Parameters —– Room Temprature
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