Customization: | Available |
---|---|
Main Ingredient: | Protein |
Type: | Wheat Gluten Meal |
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wheat gluten | |||
Quality Parameters | |||
Characteristic | Value | Unit | Analytical Methods |
Chemical and physical : | |||
Moisture | max 8,0 | % | ISO 1666 |
Protein content (N*6,25 / d. s.) | Min 80,0 | % | ISO 3188 |
Ash content (d. s.) | max 1,5 | % | ISO 3593 |
Grain size (residue on 212μm) | Max 2,0 | % | IST 4703166-15 |
Water absorption | min 150 | % | AACC Method 88-04 |
Microbiological : | |||
Total bacteria count | Max 1000 | cfu/g | ISO 4833 |
Yeasts and Moulds | Max 100 | cfu/g | ISO 7954 |
Salmonella | Negative | 25/g | ISO 6579 |
E. coli | Negative | cfu/g | ISO 16649-2 |
Nutrition information | |||
Energy | 361/1510 | Kcal/kj | |
Protein | 75,0 | g | |
Carbohydrate | 13,0 | g | |
Fat | 1,0 | g | |