Hi-pro soy flour

DESCRIPTION:
Hi-pro soy flour is obtained from the grinding of clean, dry seeds and free of impurities of Glycine Max (L) Merril

ORGANOLEPTIC CHARACTERISTICS:
Appearance: Fine ground (granulometry up to 200 microns), free of foreign bodies and insects.
Color: Light beige
Smell and flavor: Characteristic, free of flavors and odors
strangers

PHYSICOCHEMICAL CHARACTERISTICS:
Humidity: <9.0%
Protein: 50.0%
Fatty matter: 1.3%
Crude fiber: 3.4%
Ash: 6.5%
Urease activity: pH 0.30

MICROBIOLOGICAL CHARACTERISTICS:
Salmonella spp: Absence in 50 g
Fungi and yeasts: 9.1x10 ^ 1 cfu / g

PRESENTATION: Kraft paper bilayer bag with inner liner.
CONTENT: 25 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 production.
PALLETIZING: 1200 x 1000 mm reinforced pallet, Stretch film.
LABELING: The labels, in addition to the date of manufacture and batch, will contain the data requested by the client.

QUALITY REQUIREMENTS:
BPM (Good Manufacturing Practices)
POES (Standardized Sanitation Operating Procedures)
IPM (integrated pest management)
HACCP (Hazard Analysis and Critical Control Points) in certification process)