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The technology of bread and bakery products

Wheat bran and rye, Wheat Germs for food

wheat bran Wheat bran and rye
Wheat bran and rye used in the formulations of dietary products. their quality in accordance with GOST 7169-66, 7170-66 GOST shown in Table. 18.
Talytsya 18               Quality Score bran

Indicator

Bran

wheat

 rye

Color

Chervono-zhovtiy with siruvatim vidtink 

Gray with brown or greenish tinge.

Smell

Inherent in the product, not musty, not moldy, no foreign odors

Taste

 Not sour, bitter, without foreign tastes

Moisture,%, not more

15

Mass fraction of contaminants,%, no more:

 

 rizhki, soot, v'yazel i girchak at a time

0,05

 including hіrchak і v'yazelyu

0,05

separately or together

0,04

tares

0,1

seeds and heliotrope tryhodesmy inkanum (gray)

not allowed

Metalomahnhhnyh Mass fraction of impurities,%, no more: the particles to 2,0 mm

0,0005

including particle size from 0,5 2,0 to mm, not more

0,00015

Pollution pests cereals

Also


 Wheat germs harves
In case of varietal pomelo, wheat grain should remove wheat germ seeds (TU W 46.22.014 — 95). Wheels of the year Do not allow contamination by private students.

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