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WHEAT FLOUR

We have available with us high quality wheat flour for baking bread, flat cake, cookies, different sweets, pasta, macaroni, spaghetti, etc.

Packing: 50 kg seaworthy bags.  

Please find some test reports as under:

SI.No

Quality
Characteristics

Name of the Method of the test
used.

Results

Prescribed standards as per regulation No.2.4.1(1) & As per provisions of the Act Rules and Regulations

 

 

1

Moisture

Air oven method.

Ref:- DGHS Manual methods-2005

7.32%

Max. 14%

2

Total ash(ODB)

Gravimetric method

Ref:- DGHS Manual methods-2005

1.78%

Max. 2.0%

3

Ash insoluble In dilute HCIODB)

Gravimetric method

Ref:- DGHS Manual methods-2005

0.09%

Max. 0.15%

4

Gluten(ODB)

Gravimetric method

Ref:- DGHS Manual methods-2005

10.45%

Min. 6.0%

5

Alcoholic acidity as H2So4

Titrimetric method.

Ref:- DGHS Manual methods-2005

0.12%

Max. 0.18%

6

Added colouring matter

Paper chromatography method
Ref.: DGHS Lab Manual-2005

Absent

As per Regulation No.3.1.2

7

Rodent hair & excreta

Visual Examination method Ref.DGHS Lab Manual-2005

Absent

Absent

 


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* Pictures contained herein are for indicative purposes only. Actual products may vary.