Pefral - agro representações ltda

Using raw material used in the production of cookies, pasta, soups, bakeries, coloríficos, sauces, seasonings, packaging machines for food products and in the mining industry. Physical and Chemical Characteristics Particle size% retention in the sieves (ABNT): Standard 30 (0.590 mm) Max 1.0 40 (0.420 mm) 10 - 30 50 (0.297 mm) 20-60 80 (0.180 mm) 30 - 50 0 Fund. ., 00 Moisture Max 13.0% Oil Max 1.5% Acidity (ml sun 1N NaOH / 100g.) Max 3.0% Specific Weight 450-550 g / l GMO Absent Absent Aflatoxin Features Microbiological Bacillus cereus..: max 1 x 10³ CFU / g Salmonella:. Absence in 25 g fecal coliforms: max 1 x 10² CFU / g Sensory Characteristics Appearance:. fine and uniform beads. Yellow color.