| Customization: | Available |
|---|---|
| Certification: | BRC, ISO, FDA, HACCP |
| Application Form: | Paste |
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| Chemical Analysis | SPECIFICATION | METHODS OF ANALYSIS |
| Protein(N×6.25 on dry basis) | Min. 55% | GB/T5009.5-2010(KJELDAHL) |
| NSI | Min. 80.0% | GB/T 5511-85 |
| Moisture | Max. 9.0% | GB/T5009.3-2010 |
| Ash | Max. 6.5% | GB/T5009.4-2010 |
| Fat | Max. 0.6% | GB/T5009.6-2008 |
| Husk content% | Max. 1.8% | CP-GC-01 |
| Physical Properties | ||
| Color | Bland | CP-GC-01 |
| Flavor | Yellow | CP-GC-01 |
| Particle Size on 60 Mesh |
Max 4%
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CP-GC-01 |
| Foreign Mass | Max.0.05% | CP-GC-01 |
| Microbiology | SPECIFICATION | METHODS OF ANALYSIS |
| Standard plate count | Max 10000/g | SN0168-92 |
| E.Coliper/gram | Negative | SN0169-92 |
| Salmonella per/gram | Negative | SN0170-92 |
| Coliform per/100 gram | Max 30/g | SN0169-92 |
| Packing | 50kg/bag net weight, paper/plastic bags poly-lined | |
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Label
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Brand name; Product name, Manufacturer ,CIQ register no., Batch no.,
Manufacture date and Expiry date
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Storage
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The product should be stored on the pallet, and in a dry cool place (at a
temperature of ≤23ºC and a relative humidity of ≤60ºC)
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Shelf Life
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Following the above guidelines should insure 12 months' shelf life.
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