Flour & Starch

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NO.  Inspection Item                                        Method                                              Std. Organic 

1          Starch (%)                                              EC Method                                                    85 min 

2         Moisture Content (%)                AOAC (2016) 925.10                                      14 max 

3          pH                                                        AOAC (2016) 943.02                                   5.0 - 7.0 

4         Ash (%)                                              AOAC (2016) 923.03                                    0.2 max 

5         Whiteness (%)                                       Kett-c-130                                                     88 min 

6         Viscosity (Bu)                                  6% DS by Brabender                                   700 min 

7         Fineness (%)                                         Sieve pass 100 mesh                                  99 min 

8         Total Plate Count (CFU/g)       Compendium of Method for 

                                                                            the Microbiological Examination     10,000 max

                                                                            of Foods (APHA), 5th Edition ,

                                                                            2015 Chapter 8         

9         Yeast & Mold (CFU)/g               AOAC(2016) 997.02                                  100 max 

10        Shelf life                                                              -                                                         24 Month 

NO.  Parameter                                            Method                                                     Standard Value                                              

1          Appearance                                           Visual                                                          White Powder

2         Moisture (%)                                   AOAC 925.10                                                        <  14.0

3         pH                                                         AOAC 943.02                                                    5.0 - 7.0

4        Whiteness (%)                       Spectrophotometric Method                                   > 97.0  

5         Viscosity (Bu)                                 Brabender 700cmg                                              > 350

6         Fineness (%)                                    Sieve pass 80 mesh                                              > 99.0

7         Ash (%)                                               AOAC 923.03                                                        < 0.50

8         Protein Content (%)                     AOAC 981.10                                                         < 0.75 

9         Yeast & Mold  (CFU/g)         USFDA, BAM Online,

                                                                            Chapter 18                                                              < 100

10       Shelf life                                                              -                                                              24 Month