TEXTURED SOY FLOUR

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    DESCRIPTION:
    Product obtained through the wet extrusion process of defatted and micronized soy flour, free of foreign matter.

    DATE OF EXPIRY:
    One year after the date of production

    SENSORY ASPECTS:
    Appearance: Crispy pieces, slightly fluffy and free of
    foreign materials. The product has a meat-like bite once hydrated.
    Color: Uniform Light Beige
    Smell and taste: Characteristic
    Granulometry: Superfine: <1.5 mm, Thin 1.5 / 4.5 mm, thick: 4.5 / 8 mm, Extra thick: > 9 mm

    PHYSICOCHEMICAL CHARACTERISTICS:
    Humidity: <9.0%
    Protein: 50.0%
    Fatty matter: 1.3%
    Crude fiber: 3.4%
    Ash: 6.5%
    Water absorption ratio: pH 0.30 - 3: 1 minimum

    MICROBIOLOGICAL CHARACTERISTICS:
    Salmonella spp: Absence in 25 g
    Mushrooms and Yeasts: 9.1x10 ^ 1 cfu / g

    PRESENTATION: Kraft paper and polyethylene double-layer bag.
    CONTENT: 15 kg. and 20 kg.
    STORAGE AND CONSERVATION: Keep at room temperature in a cool, dry place.
    SHELF LIFE: Retains its properties for 12 months from the date of manufacture.
    PALLETIZING: reinforced 1200 x 1000 mm, with sanitary certification for export. It has a moisture separator and film.
    CONTAINER: 40 FT 21 pallet x 825 kg = 17,325 kg.
    40 FT without pallet 20,000 kg.
    LABELING: the labels, in addition to the date of manufacture and the batch, will contain the data requested by the customer.
    QUALITY REQUIREMENTS:
    GMP (Good Manufacturing Practices)
    SSOP (Standardized Sanitation Operating Procedures)
    MIP (Integrated Pest Management)
    HACCP (Hazard Analysis and Critical Control Points) in the certification process.


    Shipping all over the world
    Kosher Certification
    Halal Certification
    SIF China
    AQSIQ (84021000044)