CORNMEAL - Corn Specificaton & Trade Terms
| Model | Corn |
|---|
| Place Of Origin | Brazil |
|---|
| Price Term | EX-Work |
|---|
| Payment Term | T/T |
|---|
1. Cornmeal
2. use
Raw material for industries in the production of biscuits, pasta, soups, bread, sauces, seasonings, adhesives, chemical and packing of food products.
3. Physical and Chemical Characteristics
Particle size
% Retained on sieve (ABNT): Standard
60 (0.250 mm)
0.00
70 (0.212 mm)
Max 2.0
background
Min 98.0
Moisture Max 13.0%
Oil max 2.5%
Acidity (ml sun. NaOH/100g of 1N) 3.0% Max
Specific weight from 450 to 550 g / l
GMO Away
aflatoxin Away
4. Microbiological characteristics
Bacillus cereus: Max 1 x 10 ³ CFU / g
Salmonella: Absence in 25 g
Fecal coliforms: Max 1 x 10 ² cfu / g
5. Sensory Characteristics
Appearance: fine, uniform granules.
Color: Yellow.
Odor: Characteristic of corn.
6. packaging
Woven polypropylene bags, raffia type, net weight 50 kg.
