Corn flour is a high-quality, finely ground product made from natural corn grains. It is free from foreign odors, mold, or bitterness, making it suitable for food production, animal feed, and industrial applications.
Organoleptic Properties:
Color: White or yellow with natural shades.
Smell: Characteristic of corn flour, without foreign odors.
Taste: Typical for corn flour, free from sourness or bitterness.
Physicochemical Properties:
Moisture Content: 15.0%
Fat Content (on dry matter): 3.0%
Ash Content: 0.9%
Metal Admixture (particle size up to 0.3 mm): 3 mg/kg
Granulometry (Particle Size Distribution):
Particles retained on 0.300 mm sieve: 25.0%
Particles retained on 0.180 mm sieve: 50.0%
Particles passing through sieves: 35-60%
Microbiological Indicators:
Aflatoxins (Total B1, B2, G1, G2): 4 ppb
Aflatoxin B1: 2 ppb
Ochratoxin: 3 ppb
Deoxynivalenol (DON): 1250 ppb
Zearalenone: 300 ppb
Fumonisins (Total B1 and B2): 2000 ppb
E. coli: Not detected
Mold and Yeast Count: 300 colonies/g
Salmonella: Absent in 25 g
