Food grade
Starch content : 85% min
Moisture: max : 13%
PH: 5-7
Ash: max 0.2%
whiteness (457nm blue-ray reflectveity): min 96%
Fiber :0.2%max
Protein: max 0.5%
Total plate count: max30000cfu/g
E. coli: max 30MPN/100g
Particle size: min 99% pass 100mesh
E.Coli in 15 G Absent - Conform
Starch, Gelatin & Other None - Not Detected
1) Appearance: white fine powder
2) Protein: max 0.5% ( on dry base)
3) Moisture: max 14%
4) Ash: max 0.3%
5) fineness: min99.8% pass 300mesh
6) Total plate count: max 10000CFU/g
7) E.coli: max 3.0 MPN/100g
8) Moulds: max 50MPN/100g Buyer's Request
Color.................................Qualified
Odor....................................Qualified
Impurity..............................Qualified
Appearance...........................White powder
PH.......................................10.8
Moisture.................................10.3%
Ash......................................2.33%
Fineness....................................200 mesh 99.8% passed
MgO content....................................1.41%
Spots.......................................0.5/cm2
As.........................................0.21mg/kg
Pb............................................0.62mg/kg
Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers.
Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
Food grade
Starch content : 85% min
Moisture: max : 13%
PH: 5-7
Ash: max 0.2%
whiteness (457nm blue-ray reflectveity): min 96%
Fiber :0.2%max
Protein: max 0.5%
Total plate count: max30000cfu/g
E. coli: max 30MPN/100g
Particle size: min 99% pass 100mesh
E.Coli in 15 G Absent - Conform
Starch, Gelatin & Other None - Not Detected
Color.................................Qualified
Odor....................................Qualified
Impurity..............................Qualified
Appearance...........................White powder
PH.......................................10.8
Moisture.................................10.3%
Ash......................................2.33%
Fineness....................................200 mesh 99.8% passed
MgO content....................................1.41%
Spots.......................................0.5/cm2
As.........................................0.21mg/kg
Pb............................................0.62mg/kg
Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers.
Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
1) Appearance: white fine powder
2) Protein: max 0.5% ( on dry base)
3) Moisture: max 14%
4) Ash: max 0.3%
5) fineness: min99.8% pass 300mesh
6) Total plate count: max 10000CFU/g
7) E.coli: max 3.0 MPN/100g
8) Moulds: max 50MPN/100g Buyer's Request
Specification
Color : white
Size : 1 - 5 mm
Ingredients : tapioca powder, caramel, water
Starch : 85%
Moisture : 13% max
Admix : 0.5% max
Protein : 0.2% max
Fat : 0.02% max
Dietary fibre : 0.9% max
Ash : 0.4% max
Specification
Color : white
Size : 1 - 5 mm
Ingredients : tapioca powder, caramel, water
Starch : 85%
Moisture : 13% max
Admix : 0.5% max
Protein : 0.2% max
Fat : 0.02% max
Dietary fibre : 0.9% max
Ash : 0.4% max
Physical Characteristics:
Freezing Process: I.Q.F.
Size: Cut : 6x6, 7x7 , 9x9 . 10x10 , 13x13 ,14x14 mm
Length : from 3-13 cm
Color: Characteristic of French Fries (gold).
Free from freeze injury (Brown Spots).
Flavor: Good and free of any strange flavors.
Texture: Free of foreign leaves.
Thick smooth minced texture.
Chemical Characteristics:
Pesticide Residual: According to Codex Alimentarius.
Heavy Metal: According to Codex Alimentarius.
Physical Characteristics:
Freezing Process: I.Q.F.
Size: Cut : 6x6, 7x7 , 9x9 . 10x10 , 13x13 ,14x14 mm
Length : from 3-13 cm
Color: Characteristic of French Fries (gold).
Free from freeze injury (Brown Spots).
Flavor: Good and free of any strange flavors.
Texture: Free of foreign leaves.
Thick smooth minced texture.
Chemical Characteristics:
Pesticide Residual: According to Codex Alimentarius.
Heavy Metal: According to Codex Alimentarius.
