Wheat Flour
Categories: Food, Physical-chemical, Proficiency Testing
• Wheat Flour: Total Fat
Total Fat
• Wheat Flour: Granulometry
Granulometry
• Wheat Flour: Moisture
Moisture
• Wheat Flour: Total Fat
Wheat flour containing 30g of sample.
Up to 60 days between 15°C and 30°C.
Wheat flour containing 30g of sample.
Up to 60 days between 15°C and 30°C.
• Wheat Flour: Granulometry
Wheat flour containing 300g of sample.
Up to 30 days between 15°C and 30°C.
• Wheat Flour: Moisture
Wheat flour containing 20g of sample.
Up to 30 days between 15°C and 30°C.
TECHNICAL DATA SHEET
• Wheat Flour: Total Fat
Total Fat (Range: 0.25 to 2.0%)
Total Fat (Range: 0.25 to 2.0%)
• Wheat Flour: Granulometry
Granulometry (Range: 90 to 100%)
• Wheat Flour: Moisture
Humidity (Range: 10 to 20%)
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