Fecomix 212

Application Raw material used in the production of biscuits, cookies, pasta, soups, bread, sauces, seasonings, adhesive, chemical and food packaging industries. 3. Physical-chemical Characteristics Granulation SIEVE (ABNT) % RETAINED 50 (0,300 mm) Maximum 2,0 60 (0,250 mm) Maximum 5,0 Through Minimum 90,0 Moisture Maximum 13,0 % Oil Content Maximum 2,5 % Acidity (ml sol. 1N de NaOH/100g) Maximum 3,0 % Bulk Density 450 a 550 g / l 4. Microbiological Characteristics Bacillus cereus: Maximum 1 x 103 UFC / g Salmonelas: Absentee in 25 g Coliforms: Absentee in 1 g 5. Sensory Characteristics Aspect: An ultra fine ground yellow flour prepared from milling de-germed maize to a particle size ideal for most applications (100% Cornflour). Color: Yellow Odor: Corn characteristic, without strange or mold odors. 6. Packaging Polypropylene bags weithing 50 kg, big bags and in Bulk. 7. Shelf life 120 days from production day, protected from sun. Should be kept in clean, dry and fresh place, away from infestations and impurities. 8. Transport Must be carried in clean and dry vehivles, away from bugs and impurities that could contaminate or modify the product. 9. Remarks In the case that the characteristics will exceed the limits specified, the product will be destined to other purposes and/or for clients where specification fits.

Bacillus cereus: Maximum 1 x 103 UFC / g
Salmonelas: Absentee in 25 g
Coliforms: Absentee in 1 g