Hi-pro soy flour

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    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)


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