Flour quality

Flour must produce a dough that does not stick during the mechanical kneading process

Type of product

Wheat flour, type 55

Physical characteristic of the dough

W 170 minimum, P/L 0.7 max.

Moisture

4% max.

Fatty acidity

0.5g KOH/g of oil max.

Zeleny index

Min. 25

Proteins

Min. 10.5% (N x 6,25 of dry matter)

Ash content

0,6% max. of dry matter

Hagberg falling number

Min. 220, including the preparation (agitation time of 60 seconds)

Aflatoxin total

4 microgram/kg max.

Ochratoxin

3 microgram/kg max.

Deoxynivalenol (Vomitoxin)

750 microgram/kg max.

Presence of Datura seeds and other toxic seeds or traces of tropane alkaloids

Nil

Packing

Net weight 50kg per bag.

All bags must be clean, dry, undamaged and firmly sewn.