GRADE DESIGNATION | MOISTURE PER CENT BY MASS (MAXIMUM) | TPTAL ASH PER CENT ON DRY MASS (MAXIMUM) | ACID INSOLUBLE PERCENT BY MASS ON DRY MASS BASIIS | ALCOHOLIC ACIDDITY PERCENTAGE WITH 90% ALCOHOLEXPRESSED AS H2SO4 ON DRY BASIS (MAXIMIM) | GLUTEN PERCENT BY MASS ON BASIS (MAXIMUM) |
1 | 2 | 3 | 4 | 5 | 6 |
GRADE I | 13.0 | 0.5 | 0.05 | 0.08 | 8.0 |
GRADE II | 14.0 | 1.0 | 0.10 | 0.15 | 6.0 |
GENERAL CHARACTERISTIES
- SUJI MEANS THE PRODUCT PREPARFED FROM WHEST OF GOOD QUALITY BY GRINDING AND BOLTING CLEANED WHEAT TO A CERTAIN DEGREE OF FINENESS AND IT FROM BRAN, ETC. TO THE DESIERD EXTENT.
- IT SHALL BE FREE ADDED COLOURING MATTER, RODENT HAIR AND EXCRETA, INSECT AND FUNGAL INFESTATION, ANY FOREIGN MATTER, MUSTY SMELL AND ODOUR BE CREAMY, YELLOW IN COLOUR.
- IT SHALL HAVE CHARACTERISTIC PLEASANT TASTE AND SMELL ASSOCIATED WITH THE PRODUCT AND HAVE GOOD COOKING QUALITY.
- IT SHALL BE IN SOUND AND MERCHANTABLE CONDITION AND FIT IN ALL RESPECTS FOR HUMAN CONSUMPTION.