Wheat flour, animal feed, sunflower oil, olive oil, red wine from croatia.
Flour Type T - 650 Moisture content (%) 13.81 Ash content (%) 0.65 Content acidity 1.6 Water absorbtion (%) 58.5 Dough development time (min.) 1.5 Dough stability (min.) 1.0 Dough softening (FJ) 55 Quality number 61.7 Quality group B1 Energy (cm2) 87.0 Resistance (EJ) 344 Ekstensibility (mm) 221 K=R/E 1.56 Max. Viskozity (AJ) 850 Content of wet gluten (%) 21.0 Proteins (%) min 10.5 Granulation 125 (%) 17.80 Falling number 300-350 Sensory characteristics color characteristic scent characteristic taste characteristic
Moisture content (%) 14.20 Ash content (%) 0.75 Proteins (%) 11 Content of wet gluten (%) 27.60 Falling number 220 color: white with a yellowish tinge scent characteristic taste characteristic
Moisture content (%) 14,5-15 Ash content (%) 0.75 Proteins (%) min 11.4 Falling number 300-350 Content of wet gluten (%) 27 Sensory characteristics color characteristic scent characteristic taste characteristic
Color value, amount of iodine mg, less than - 2 Lovibond 5¼ - Yellow 10, Red 0.7 (max) Acid value mg KOH/g, less than - 0,10 Weight part of non oleginous impurities, less than - None Peroxide value, ½ Ð?2 m/molkg, less than - 0.5 Weight part of moisture and impurities, %, less than - 0.075 Mass Content Of Phosphoric Matters, % - None Soap, % - None Specific weight of at 20°C - not more than 0.923 g / cm3 NON GMO Free from any coloring materials, flavors, and anti-foaming agents
NPK 7-20-30 Granules 2-5 mm at least 95 % Bulk density 1065 kg/m³ NPK 15-15-15 Granules 2-5 mm at least 95 % Bulk density 1116 kg/m³ NPK(S) 15-15-15 (3) Granules 2 - 5 mm at least 95 % Bulk density 1102 kg/m³ NP 20-20 Granules 2 - 5 mm at least 95 % Bulk density 1120 kg/m NPK (MgO) 8-16-24 (2) Granules 2- 5- mm at least 95 % Bulk density 1063 kg/m³
Urea N 46 Pril 0,5 - 3 mm at least 96% Bulk density 722 kg/m³ - Ammonium nitrate N 33,5 prilled Prill 1 - 5 mm at least 95 % Bulk density 942 kg/m³ - KAN N (MgO) 27 (4,2) prilled Prill 1 - 5 mm at least 95 % Bulk density 1017 kg/m³ - KAN N (MgO) 27(4,8) granulated Granules 2 - 5 mm at least 95% Bulk density 1033 kg/m³ - Ammonium sulphate nitrate ASN 26N + 15 S Granules 2 - 5 mm at least 95% Bulk density 969 kg/m³ - Ammonium sulphate 20 N + 24 S Granules 2 - 5 mm at least 95% Bulk density 991 kg/m³
Flour Type T - 650 Moisture content (%) 13.50 Ash content (%) 0.60 Content acidity 1.5 Water absorbtion (%) 58.5 Dough development time (min.) 1.5 Dough stability (min.) 1.0 Dough softening (FJ) 55 Quality number 61.7 Quality group B1 Energy (cm2) 88.0 Resistance (EJ) 344 Ekstensibility (mm) 221 K=R/E 1.57 Max. Viskozity (AJ) 850 Content of wet gluten (%) 21.0 Proteins (%) min 11.0 Granulation 125 (%) 17.80 Falling number 300-350 Sensory characteristics color characteristic scent characteristic taste characteristic
Chicken products.
