8% protein is primarily used for animal feed due to its balanced nutritional profile and high starch content. It typically contains minimum 8% crude protein on a dry basis, moisture not exceeding 14%, broken kernels below 5%, and foreign matter under 2%. The test weight is generally 70-72 kg/hl, with heat-damaged kernels not exceeding 0.5%. It complies with international safety standards for mycotoxins and aflatoxins, and can be supplied as GMO or Non-GMO
Protein Content: Minimum 38-40% (dry basis), higher values preferred for feed and food-grade uses
Oil Content: Around 18-20% (dry basis), crucial for oil extraction
Moisture: Maximum 13.0-13.5% to ensure safe storage and prevent spoilage
Foreign Matter: Less than 1-2%
Broken/Damaged Kernels: Not more than 2-3%
Heat-damaged Kernels: Max 0.5%
Purity: 98% or higher
ICUMSA 45 sugar is the highest quality refined white sugar, suitable for human consumption and food processing. It is a sparkling white, highly refined, odorless, and highly soluble sugar with a maximum ICUMSA color rating of 45 IU. It contains a minimum polarization of 99.80%, moisture not more than 0.04%, ash content below 0.04%, and is free-flowing without lumps. The sugar is free from genetically modified organisms (GMO-free), radiation, and hazardous chemicals, and it complies with international food safety standards (Codex Alimentarius, EU, and FDA regulations). Standard packaging is in 50 kg new PP bags with polyethylene inner liner, or as per buyers request.
Oil with a minimum purity of 99.9%, free fatty acid (FFA) content not exceeding 0.1%, and moisture and volatile matter below 0.1%. The peroxide value is typically below 10 meq/kg,
Wheat 11.5% protein is typically used for milling and bakery applications, offering a minimum protein content of 11.5% on a dry basis, moisture not exceeding 13.5-14%, and a test weight of 76-78 kg/hl. It contains wet gluten levels around 23-26% and a falling number of at least 250 seconds, ensuring good baking quality. Foreign matter and damaged kernels are kept below 1-2%, with shrunken and broken grains under 3%.
Wheat with 12.5% protein is widely used in flour milling for high-quality bread and pasta production. It contains a minimum of 12.5% protein on a dry basis, with moisture not exceeding 13.5-14% and a test weight of 78-80 kg/hl. Wet gluten content typically ranges from 26-30%, and the falling number is not less than 300 seconds, indicating good enzyme activity and baking performance. The product maintains strict quality standards with foreign matter, broken, and damaged kernels each below 2%, and shrunken or shriveled grains under 3%.
