Type of specification Method test
A- Chemical specification Extra grade First grade
A-1 Moisture content % < 14,6 < 14,6 AACC44-16
A-2 Ash content (db) < 0,50 < 0,55 AACC08-01
A-3 Protein content (x100g.) 11,5min 11,0
A-4 Acidity degree (db) 2,0max 2,3
A-5 Wet gluten % < 26 25 - 2t ISO 21415-1
A-6 Dry Gluten 8 min. Glutomatic equip.
A-8 Grit test Nil Carbon tetrachloride
A-9 Start damage % 5,0% Chopin SDmatic equip.
A-10 Failing nº 345 seg min. 345 FN equipment
B- Physical specification -------------------------------------------------------
B-1 Wheat flour color 62 - 45
B-2 Granulometry
Over 280 microns % Nil Sieve Shaker
Over 180 microns % 5 max.
C-Bacterial count specification: ------------------------------------------------
C-1 Total plate count (cfu/g) < 100.000
C-2 Coliform (cfu/g) < 1000 Micro-analysis
C-3 E.Coli (cfu/g) Nil
C-4 Staphyloccus aureus (cfu/g) < 100
C-5 Mould & yeast (cfu/g) < 1.000
Wheat flour
Wheat flour specifications:
Botanic name of raw material: Triticum spp.
Product not genetically modified or irradied.
Pests infestation of grain stocks not allowed.
Colour: White or white with a yellowsish tinge.
Smell: Inherent to wheat flour, without strangers odours, not musty, not bitter.
Taste: Inherent to wheat flour, without oithers flavors, not sour, not bitter.
Self life maximum: 10 months.
