Whole Yellow Corn
Technical Sheet
- Microbiology: Bacillus cereus: Max. 3.0 x 10³ CFU/g, Salmonella: Absent in 25g, Fecal Coliforms: Max. 1.0 x 10² CFU/g.
- Appearance and Sensation: Clean whole grains, Color: Yellow, Smell: Characteristic of corn.
- Sieve Retention: Pattern 8 mm: Min. 75.0%, 3.5 (5.66 mm): Max. 25.0%, 4 (4.75 mm): Max. 1.0%, Bottom: Max. 1.0%.
- Composition: Moisture: Max. 14.0%, Oil: Max. 4.5%, Acidity: Max. 3.0% (ml 1N NaOH / 100g), Mineral Residue: Max. 1.5%, Total Dietary Fiber: Min. 1.5%, Crude Protein: 8.0 – 10.0%.
- Other Parameters: Foreign matter and impurities: Max. 1.0%, Broken grains: Max. 3.0%, Burnt grains: Max. 1.0%, Damaged grains: Max. 6.0%, Charred grains: Max. 2.0%.
- Toxins: Deoxynivalenol: Max. 3000 ppb, Fumonisins (B1, B2): Max. 5000 ppb, Zearalenone: Max. 400 ppb, Ochratoxin A: Max. 10 ppb, Aflatoxins (B and G): Max. 20 ppb.
- GMO: Absent.
- Storage: Store in cool, dry conditions with the original packaging tightly sealed. Place on wooden pallets. Shelf life: 2 years with pest control.
