Wheat Proteins
| Form | dry, porous granulate of irregular shape |
|---|---|
| Color | cream to creamy-brown |
| Taste and odor | characteristic of the raw materials used |
| Particle size | 1 - 5 mm |
| Protein | min 65,0 % |
| Moisture | max 8 % |
| Organic impurities | not permitted |
| Inorganic impurities | not permitted |
| Pesticides | in accordance with current legislation |
| Total plate count | max 5 000 cfu/g |
| Yeasts and Molds | max 500 cfu/g |
| E.Coli | max 10 cfu/g |
| Salmonella | absent in 25g |
| per 100g | ● carbohydrates 18,1g of which sugars 4g ● salt 0,06g ● fat 5g of which saturated 0,9g. |
| Shelf life | 15 months from date of production in a tightly sealed package. |
| Form | Granulate |
Texturized wheat protein, wheat flour.
Food industry. Packaging Paper bags, 15 kg, on a pallet of 450 kg. Intended for food contact and compliant with Regulation (EC) No 1935/2004 and Regulation (EC) No 10/2011. Storage Protect from sunlight. Dry, clean and ventilated warehouse premises suitable for storing raw materials and foodstuffs.
