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A: |
DESCRIPTION: |
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Conventional & Organic:
Oat Flour is produced by grinding oat groats. |
| B: |
EXTRANEOUS MATTER: |
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Product has been cleaned of wood, stones and other foreign
matter. Product has been screened with metal detector to eliminate metal particles. |
| C: |
PROPERTIES |
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Condition |
Dry, free flowing powder, free of hard
lumps. |
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Color |
Cream to light tan |
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Odor and Flavor |
Natural with no off odors |
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| D: |
ANALYSIS: |
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Standard |
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Proximate Composition |
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Moisture |
Max 12.0% |
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Ash (14% MB) |
Max 0-2% |
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Protein (14% MB) |
Avg 15% |
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Digestive Fiber |
Avg 9% |
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Granulation (100g Sample,
Ro-Tap for 2 Min) |
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On US Std #20 |
0% |
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Through US Std #35 |
Max 20% |
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Microbiological Properties,
(FDA-BAM, 1984) |
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Aeorobic Plate Count |
Max 50,000/g |
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Yeasts & Molds |
Max 1,000/g |
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Coliform (MPN/g) |
Max 100/g |
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E. Coli (MPN/g) |
<3/g |
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Salmonella |
None Detected / 375g |
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Staph Aureus (CP) |
<10/g |
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| E: |
PACKAGING: |
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Packed according to customer's specifications. |
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2123 vauhgn road : great falls, mt 59404 : (800) 548-8554 |
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