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FecoMix ARP / Farinha de Arepa
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 |
