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Pasta of Durum
Wheat Semolina |
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Pasta of Durum
Wheat Semolina with Eggs |
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Organic Pasta |
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Vitamin-Enriched
Pasta |
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Hyper-Proteic
Pasta |
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Durum
Wheat Semolina |
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| Durum Wheat Semolina - Technical Card |
| Product
Description: |
| Product
obtained from grinding and sieving of the Durum Wheat, free from foreign substances
and impurities. |
Chemical-Phyisical Characteristics |
humidity |
% |
< 15,5 |
| ashes |
%ss |
< 0,90 |
| proteins |
%ss |
> 10,5 |
| fat |
%ss |
< 0,50 |
| steroli |
%ss |
/ |
| acidity |
maxm |
/ |
| colour |
Minolta index |
18-28 |
| granulometria |
micron |
280-400 |
| gluten |
%ss |
> 10,0 |
| carbohydrates |
%ss |
/ |
| Contaminantes: |
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| hard metals Pb |
ppm |
< 0,05 |
| hard metals Cd |
ppm |
< 0,1 |
| aflatossine B1-B2-G1-G2 |
ppb |
< 5,0 |
| zearalenone |
ppm |
< 0,2 |
| fumonisina |
ppm |
< 0,02 |
| vomitossina |
ppm |
< 0,02 |
| ocratossina A |
ppb |
< 0,05 |
| solid impurity |
light filth test |
< 50 fragments in 50 gr. |
| pesticidi |
within the law's limits, according to the O.M of the 3 Mai 1994 and
following alterations |
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Microbiological Characteristics |
total bacterical charge |
u.f.c./gr. |
< 30000 |
| enterobacteria |
u.f.c./gr. |
< 500 |
| E. coli |
u.f.c./gr. |
< 10 |
| gold staphylococcus |
u.f.c./gr. |
< 50 |
| leavens |
u.f.c./gr. |
< 1000 |
| moulds |
u.f.c./gr. |
< 1000 |
| Bacillus cereus |
u.f.c./gr. |
< 10 |
| Clostridi solfito-riduttori |
u.f.c./gr. |
< 10 |
| Salmonella |
abs.pres./25 gr. |
absent |
| Listeria |
abs.pres./25 gr. |
absent |
Organolectical Characteristics |
smell |
typical |
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| foreing smell |
absent |
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| flavour |
typical |
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| foreing flavours |
absent |
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Packing |
500 g. pack - double layer paper bag |
| 1000 g. pack - double layer paper bag |
| 5000 g. pack - double layer paper bag |
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