Total plate Counts = 10,000 cfg/g Total Coliforms = 30 MPN/100g Yeasts = 50 cfu/g Molds = 50 cfu/g Salmonella Negative Escherichia Coli Negative Pathogenic Bacteria Negative
Moisture 13.5% Acidity(dry basis, oT) 0.63 Ash: 0.14 Protein: 0.54 Fat: 0.14 Particle size: 99.10% Spot(pc/cm2): 2.0 Whiteness: 89.1 Pb(mg/kg): 0.03 max As(mg/kg): 0.01 max SO2: 1 max Coliform(mpn/100g): 30 max. Mold: 10 max.
Moisture 13.5% Acidity(dry basis, oT) 0.63 Ash: 0.14 Protein: 0.54 Fat: 0.14 Particle size: 99.10% Spot(pc/cm2): 2.0 Whiteness: 89.1 Pb(mg/kg): 0.03 max As(mg/kg): 0.01 max SO2: 1 max Coliform(mpn/100g): 30 max. Mold: 10 max.
Total plate Counts = 10,000 cfg/g Total Coliforms = 30 MPN/100g Yeasts = 50 cfu/g Molds = 50 cfu/g Salmonella Negative Escherichia Coli Negative Pathogenic Bactertia Negative
Color.................................Qualified Odor....................................Qualified Impurity..............................Qualified Appearance...........................White powder PH.......................................10.8 Moisture.................................10.3% Ash......................................2.33% Fineness....................................200 mesh 99.8% passed MgO content....................................1.41% Spots.......................................0.5/cm2 As.........................................0.21mg/kg Pb............................................0.62mg/kg Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers. Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
Food grade Starch content : 85% min Moisture: max : 13% PH: 5-7 Ash: max 0.2% whiteness (457nm blue-ray reflectveity): min 96% Fiber :0.2%max Protein: max 0.5% Total plate count: max30000cfu/g E. coli: max 30MPN/100g Particle size: min 99% pass 100mesh E.Coli in 15 G Absent - Conform Starch, Gelatin & Other None - Not Detected
1) Appearance: white fine powder 2) Protein: max 0.5% ( on dry base) 3) Moisture: max 14% 4) Ash: max 0.3% 5) fineness: min99.8% pass 300mesh 6) Total plate count: max 10000CFU/g 7) E.coli: max 3.0 MPN/100g 8) Moulds: max 50MPN/100g Buyer's Request
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
Appearance : white powder Taste and odor : neutral, bland Chemical Moisture : 13 % max Protein : 0,4 % max pH : 4,5 - 5,5 Ash : 0,2 % max Protein : 0,5 % max
Appearance : white powder Taste and odor : neutral, bland Chemical Moisture : 13 % max Protein : 0,4 % max pH : 4,5 - 5,5 Ash : 0,2 % max Protein : 0,5 % max
Food grade Starch content : 85% min Moisture: max : 13% PH: 5-7 Ash: max 0.2% whiteness (457nm blue-ray reflectveity): min 96% Fiber :0.2%max Protein: max 0.5% Total plate count: max30000cfu/g E. coli: max 30MPN/100g Particle size: min 99% pass 100mesh E.Coli in 15 G Absent - Conform Starch, Gelatin & Other None - Not Detected
1) Appearance: white fine powder 2) Protein: max 0.5% ( on dry base) 3) Moisture: max 14% 4) Ash: max 0.3% 5) fineness: min99.8% pass 300mesh 6) Total plate count: max 10000CFU/g 7) E.coli: max 3.0 MPN/100g 8) Moulds: max 50MPN/100g Buyer's Request
Specification Color : white Size : 1 - 5 mm Ingredients : tapioca powder, caramel, water Starch : 85% Moisture : 13% max Admix : 0.5% max Protein : 0.2% max Fat : 0.02% max Dietary fibre : 0.9% max Ash : 0.4% max
Specification Color : white Size : 1 - 5 mm Ingredients : tapioca powder, caramel, water Starch : 85% Moisture : 13% max Admix : 0.5% max Protein : 0.2% max Fat : 0.02% max Dietary fibre : 0.9% max Ash : 0.4% max
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Color.................................Qualified Odor....................................Qualified Impurity..............................Qualified Appearance...........................White powder PH.......................................10.8 Moisture.................................10.3% Ash......................................2.33% Fineness....................................200 mesh 99.8% passed MgO content....................................1.41% Spots.......................................0.5/cm2 As.........................................0.21mg/kg Pb............................................0.62mg/kg Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers. Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
GMO : None Ingredients : Pea kernels,wheat flour,corn starch,sugar,salt,palm oil Main Process: Raw material selecting ,Roasting ,Seasoning ,Selecting and Metal Detection Texture : Crispy Shelf life : 12 months Certificate : BRC ,HACCP,ISO22000 etc Inner Packing : 10kg*1bag/ctn,PE bag Outer Packing : Standard export brown carton Size of Carton : 38cm*28cm*26cm Quantity : 20GP 1040ctns Net Weight : 10kg Gross Weight : 10.6kg
GMO : None Ingredients : Pea kernels,wheat flour,corn starch,sugar,salt,palm oil Main Process: Raw material selecting ,Roasting ,Seasoning ,Selecting and Metal Detection Texture : Crispy Shelf life : 12 months Certificate : BRC ,HACCP,ISO22000 etc Inner Packing : 10kg*1bag/ctn,PE bag Outer Packing : Standard export brown carton Size of Carton 38cm*28cm*26cm Quantit y :20GP 1040ctns Net Weight : 10kg Gross Weight : 10.6kg
Primary Ingredient - Durum Wheat Processing Type - Refined Strand Style - Instant Weight (kg) - 0.5 Brand Name - BARILLA Pasta Type -Spaghetti
