Brown Oats Flakes

Product Details

RGANOLEPTIC CHARACTERISTICS Appearance Oat whole flakes, according to the standard. Color Beige, according to the standard. Smell and Taste Characteristic, free of foreign smells. PHYSIOCHEMICAL CHARACTERISTICS Moisture (%) Max. 11,5 Alcoholic acidity (mL sol. 1N/100g) Max. 4,0 Lipase (48 hours) Negative Granulometry Tyler (%) Mesh 4, retained 4,0 - 35,0 Mesh 8, retained 60,0 - 95,0 Mesh 8, through (bottom) Max. 10,0 Gelatinized grains (un./100g) Max. 9 Husks (un./100g) Max. 5 Thickness (mm) Max. 1 MICROBIOLOGICAL AND MICROSCOPIC CHARACTERISTICS Aerobic mesophilic (CFU/g) Max. 5·10³ Moulds and yeasts (CFU/g) Max. 10³ Coliforms, 35ºC (MPN/g) < 10 Coliforms, 45ºC (MPN/g) Absence E. coli (MPN/g) Absence Bacillus cereus (CFU/g) Max. 10³ Staphylococcus aureus (0,1g) Absence Salmonella sp. (25g) Absence Microscopy Product exempt of insect fragments, parasites and foreign materials