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    Milhão › Products › Food Industry › FecoMix ARP / Arepa Flour

    FecoMix ARP / Arepa Flour


    About the product
    Arepa flour is mainly applied in the production of Arepas. Arepa is a very old food of indigenous origin made from ground corn pasta or pre-cooked cornmeal. It has the shape of a flat circular disc, very popular and traditional in the cuisine of countries like Venezuela, Colombia and Panama. They are consumed in various ways, and can be stuffed, pure with butter, with meat, egg, cheese and various other options.

    FiPurpose of Use:
    Raw material for industries in pasta production, baking, cooking, gluten free, wrappers and others.

    Most common business names:
    Corn flour for Arepa.

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    Microbiological Features +
    Bacillus cereus: Máx. 3,0 x 10³ UFC / g
    Salmonelas: Ausência em 25 g
    Coliformes fecais: Máx. 1 x 10² UFC / g
    Physical and Chemical Characteristics +
    Granulometry
    % Retenção nas peneiras (ABNT): Padrão
    20 (0,850mm) Máx. 0,0
    40 (0,425mm) Máx. 3,0
    50 (0,300mm) Máx. 35,0
    120 (0,125mm) Mín. 40,0
    400 (0,038mm) Máx. 35,0
    Fundo Mín. 10,0
    Umidade Máx. 14 %
    Óleo Máx. 2,0 %
    Acidez (ml sol. 1N de NaOH/100g) Máx. 3,0 %
    GMO Ausente
    Ferro 42,0 – 62,0 ppm
    Ácido Fólico 1,5 - 2,24 ppm
    Desoxinivalenol Máx. 750 ppb
    Fumonisinas (B1,B2) Máx. 1500 ppb
    Zearalenona Máx. 150 ppb
    Ocratoxina A Máx. 10 ppb
    Aflatoxina (B e G) Máx. 20 ppb
    Sensorial Characteristics

    Aspect: Degerminated endosperm, skinless.
    Color: Yellow.
    Odor: Characteristic to corn.
    Packaging

    Kraft paper or polypropylene bags with 25 kg.
    Shelf Life

    180 days from the manufacturing date if kept in the unopened original package in a clean and dry place and free of any infestation or contaminants.
    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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