GREED DESIGNATION | GIUTEN PERCENT BY MASS (ON DRY BUSIS) (MINIMUM) | PROTEION (NX5.7 PERCENT BY MASS) (ON DRY BUSIS) (MINIMUM) | TOTAL ASH PERCENT BY MASS (ON DRY BUSIS) (MINIMUM) | ACID INSCLUBLE ASH PER CENT BY MASS (ON DRY BUSIS) (MINIMUM) | ALCOHOLIC ACIDITY (AS H2SO4) IN 90 PER CENT ALCOHOL PER CENT BY MASS (MAXIMUM) | WATER ABSOR PTION PER CENT (MINIMUM) | MALTOSE PERCENT | SEDIMENTATION VALUE(MINIMUM) | PELSHENKE NUMBER (IN MINUTES) (MINIMUM) | URIC ACID MG/ 100G(MAXIMUM) | MOISTURE PER CENT BY MASS(MAXIMUM) |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
STANDARD | 8.0 | 11.0 | 0.5 | 0.05 | 0.1 | 60.0 | 2 TO 3.5 | 30.0 | 150 | 10.0 | 13.0 |
GENERAL CHARACTERISTICS
- BREAD WHENT FLOUR SHALL:
- BE THE PRODUCT OBTAINED BY MILLING CLEANED, CONDITIONED, HARD OR SOFT WHEAT OR BLENDS THERE OF IN A ROLLER FLOUR MILL AND BOLTING:
- BE FREE FLOWING DRY TO TOUCH AND CREAMY IN COLOUR;
- BE FREE FROM MUSTY, OFF FLAVOR, RANCID AND BITTER TASTE, INSECT AND FUNGUS ATTACK RODENT CONTAMINATION SQEEZING, VISIBLE DUSTED BRAN PARTICLES & MY EXTRANEOUS MATTER;
- HAVE CHARCTERISTIC TASTE AND FLAVOUR;
- ALL THE MATERIAL SHALL PASS THROUGH A 180 MICRON I.S. SIEVE AND NO RESIDUE BE LEFT ON THE SIEVE.