Organic Hard Bread Flour.
INGREDIENTS LIST: Hard wheat flour; enrichment (niacin, iron reduced, thiamin mono nitrate, riboflavin, folic acid).
ANALYTICAL:
Percent Moisture: Typical 13.0% to 14.5%.
Percent Protein: (N x 5.7): Typical 12.5% to 13.5%.
Falling Number: Typical 225 to 350.
Ash: Typical 0.5% - ± 0.05%
PHYSICAL:
Appearance: Fine creamy powder.
Flavor and Odor: Characteristic bland flavor and odor.
Granulation: 100% through a US #100 screen.
ADDITIVES: Typical Value
Niacin: 5.4 mg/100g
Iron (reduced) 4.0 mg.100g
Thiamin mononitrate: 0.6 mg/100g
Riboflavin: 0.4 mg/100g
Folic Acid: 0.18 mg/100g
MICROBIOLOGICAL:
Standard Plate Count: 150,000 per gram maximum.
Yeast Plate Count: 1,500 per gram maximum.
Mold Plate Count: 1,500 per gram maximum.
PACKAGING:
Labeling: Organic Hard Bread Flour.
Packaging: Based on customer demands.
CERTIFICATION:
Certified as organic production based on NOP & EU certifications standards.
JAS & BIO-SUISSE certification available.
GMO: Produced from non-GMO genetics. Non-GMO based on Canadian Certified Lab tests.
The product data presented above is only intended as a source information for the customer’s consideration. Daily Grind makes no guarantee, representation or warranty as to the results. We suggest that the customer evaluate the product for specific application in the laboratory of choice prior to production use. More detailed laboratory information is available upon request.