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Gluten-free flour

 

Gluten free corn flour is made from degerminated corn on stone mills. It has lower fat content and longer term of storage compared to flour made from whole-grain corn. Cornflour is used for makins sauces, pasta, dough, gives a pleasant color to baking. Suitable for gluten-free diet. 

 

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 that 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

 

                    Nutrition facts per 100g
Calories 331 g
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