Technical characteristics
- Kind of flourSoy
Description
| Product | Soy Flour | Sample place | Warehouse |
| Specification | Flake | Time | 2011.8.2 |
| Raid | 20kg/bag | Examination date | 2011.8.2 |
| Product standard | Q/SSW0001S | Examination basis | Country standard |
| Sense organ target | Colur | Buff color | |
| Smell | Non | ||
| Ingredient target | Project | Standard | Examination value |
| Crude protein(*6.25)(%) | Min: 50.0 | 52.0 | |
| Water(%) | Max: 10.0 | 8.2 | |
| Crude fat(%) | Max: 1.0 | 0.49 | |
| Thick ash(%) | Max: 6.5 | 6.06 | |
| Crude fiber(%) | Max: 5.0 | 2.88 | |
| Granularity(%) | Min: 95.0 | 98.0 | |
| Microorganism target | Total plate count(cfu/g) | ≤ 30000 | 7000 |
| Esherichia coli(MPN/100g) | < 30 | Qualified | |
| Salmonella | Negative | Negative | |
| Bacteria | Non | Non | |
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Soy Flour
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