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Gluten-free flour

 
Corn flour is a natural pantry of essential human substances. It has fiber in its composition, that is, it has a beneficial effect on digestion, which is quite balanced in the presence of proteins, fats and carbohydrates, and is an easily digestible product. The composition of corn flour contains many useful elements: vitamins of group B, as well as A, E and PP, potassium, magnesium and phosphorus. In addition, it has such a rare element as gold, unlike other flour products. Of course, the noble metal is contained in microscopic proportions, however, the available amount has a positive effect on the brain.

 

Name of indicators  Norm
1 Mass fraction of moisture not more, % 15,5
2 Mass fraction of metallic impurities, mg per 1 kg of flour not more than 3,0
3 Ash content in dry matter not more, % 0,75
4 Mass fraction of product passing through a seive of 160 microns, not less, % 60,0
5 Mass fraction of the product coming from a sieve 250 microns, not more than, % 2,0
6 Pest contamination Not allowed
 
Organoleptic evaluation - the appearance and color is yellow.
Smell - typical of rice groats, odorless, not musty, not moldy.
Shelf life: 4 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.
 
                    Nutrition facts per 100g
Calories 331
Сarbohydrates 72,1 g
Protein 7,2 g
Dietary fiber 4,4 g
Fat 1,5 g
Vitamin PP 3,0 mg
Vitamin E 0,6 mg
Vitamin В1 0,35 mg
Potassium 147 mg
Phosphorus 109 mg
Magnesium 30 mg
   
Calcium 20 mg
Iron 2,7 mg

 

Read the documents:

Test protocol of microbiological composition

Test protocol for gluten content