Pefral - agro representações ltda

Use<br />
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Raw material used in the production of cookies, pasta, soups, bakeries, sauces, seasonings, adhesives, chemical and packing machines for food products.<br />
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Physical and Chemical Characteristics<br />
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Granulometry<br />
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% Retention in the sieves (ABNT): Standard<br />
60 (0.250 mm) 0.00<br />
70 (0.212 mm) Max. 2.0<br />
FundoMín. 98.0<br />
Humidity Max. 13.0%<br />
Oil Max. 2.5%<br />
Acidity (ml sun. 1N NaOH / 100g) Max. 3.0%<br />
Specific Weight 450-550 g / l<br />
GMO Absent<br />
aflatoxin Away<br />
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Microbiological features<br />
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Bacillus cereus: Max. 1 x 10³ CFU / g<br />
Salmonella: Absence in 25 g<br />
Fecal coliforms: Max. 1 x 10² cfu / g<br />
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Sensory characteristics<br />
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Appearance: thin, uniform beads.<br />
Yellow color.<br />
Odour: Characteristic Corn