FecoMix 212 / Corn Cream

Corn Cream – GMO Free: Raw material used in the production of biscuits, cookies, pasta, soups, bread, sauces, seasonings, adhesive, chemical and food packaging industries.

Condiment

Culinary

Gluten free

Snapshots

Pastas

Bakery

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Microbiological Features +

Bacillus cereus:	Máx. 1 x 10³ UFC / g
Salmonelas:	Absent in 25 g
Coliformes fecais:	Máx. 1 x 10² UFC / g

Physical and Chemical Characteristics +

Granulometry

SIEVE (ABNT)		% RETAINED
	60 (0,250 mm)	0,0
	70 (0,212 mm)	Maximum 2,0
	Through	Minimum 98,0

Moisture		Maximum 13,0 %
Oil Content		Maximum 2,5 %
Acidity (ml sol. 1N de NaOH/100g)		Maximum 3,0 %
GMO		Absent
Ferro		42,0 - 62,0 ppm
Ácido Fólico		1,5 - 2,24 ppm

Desoxinivalenol		Máx. 750 ppb
Fumonisinas (B1eB2)		Máx. 1500 ppb
Zearalenona		Máx. 150 ppb
Ocratoxina		Máx. 10 ppb
Aflatoxin		Absent

Sensory characteristics

Aspect: A granular, White, degerminated, bran free, maize grit derived from milling whole maize.
Color: White
Odor: Corn characteristic, without strange or mold odors.

Packaging

Polypropylene bags weithing 50 kg, big bags and in Bulk.

Shelf life

365 days from production day, protected from sun. Should be kept in clean, dry and fresh place, away from infestations and impurities.

Comments

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.

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