WHITE WHEAT FLOUR

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Wheat Flour SPECIFICATIONS FOR WHITE WHEAT FLOUR TYPE A S.N Parameter Required Limits Test Method 1 Moisture content, % (m/m) (At time of delivery in Port Louis) *4% Max ISO **2:***9 2 Protein content, % (m/m) (N x 5.7) (On dry matter basis) *1 Min ISO ****3:***6 or ICC **7 3 Ash content, % (m/m) (On dry matter basis) 0.*5 Max ISO ***1:***7 4 Falling number, Sec. (If value is greater than **0, enzymatic correction is recommended) **0s Min ICC **7/1 5 Farinogram: Water absorption (on *4% moisture basis) *9% Min AACCI ****1.*2/ICC **1 6 Alveogram (Chopin): W, (*0E*4J) P/L (With additive including ascorbic acid) **5 Min 1.2 to 2.0 ICC **1 / AACC ****0 7 Granularity, % pass through **0 micron sieve **0% In House Manual or Automatic sieving 8 Dry Gluten (Mechanical) 7.5% Min ISO ******2:***6 / ICC **7 9 Wet Gluten (Mechanical) *3% Min ISO ******2:***6 / ICC **7 *0 Flour acidity (fatty acids) 0.**5 % Max