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Wheat Flour Quality Specifications

The document provides quality control requirements for several food ingredients including refined wheat flour, refined palm oil, sugar, skimmed milk powder, whey powder, sweetened condensed milk, edible common salt, and malt extract. Key parameters tested include moisture content, acidity, fat content, protein content, and purity. All ingredients must meet specified limits for various chemical and physical properties to ensure quality.

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ranjan saha
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217 views9 pages

Wheat Flour Quality Specifications

The document provides quality control requirements for several food ingredients including refined wheat flour, refined palm oil, sugar, skimmed milk powder, whey powder, sweetened condensed milk, edible common salt, and malt extract. Key parameters tested include moisture content, acidity, fat content, protein content, and purity. All ingredients must meet specified limits for various chemical and physical properties to ensure quality.

Uploaded by

ranjan saha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Refined Wheat flour

Parameters
QC Requirement
1. Infestation & Retention over 40 ASTM mesh(420 micron)to be free from
Extraneous matter dusted bran particles,lumps and have free flowing
property,should not from lumps when squeezed; There should
not be any worms, weevils, larvae, insects, rodents, fungus
infestation or any dirt or extraneous matter
White to creamy white in colour

2. Taste & Smell Free from any off/musty flavour, bitter and rancid taste

3. Moisture (% by mass) Rejection>14%

4. Total ash, % by mass, Max1%


Dry basis .

5. Acid insoluble ash, % Max0.05%


by mass, Dry basis
6. Alcoholic acidity, odb, Max0.1%
% (as H2SO4)

7. Gluten content 7.5-9-For short dough biscuit;8.5-10 for hard dough biscuit;10-
(Dry basis), %, 11 For crackers(snacky)

8. Sedimentation Value Min.20ml


(ml)
 
Refined Palm Oil
Parameters
QC Requirement
1. Moisture,% Max0.1

2. Acid Value Max 0.2

3. Melting Point, 0C Max 39c

4. Peroxide Value, Max 1.50


meq/kg

5. Saponification Value 195-205

6. Unsaponifiable not more than 1.2%


matter,%
Sugar(S-30 grade)

Parameters QC Requirement

1. Moisture, % Max 0.1%

2. Sucrose, % Min 98%

3. Sulphur dioxide, ppm Max 70ppm


44-as residual so2(ITC)

4. Water insoluble matter,% Max0.1%


by mass
Skimmed Milk Powder
Parameters
QC Requirement
1. Appearance

2. Smell and Taste


3. Protein on MSNF basis, % Min34%

4. Moisture, % Max4%

5. Total ash,% odb Max 8.2%

6. Titrable acidity (ml 0.1N NaOH / 10gm solids not fat) Max.18ml(12-18)

7. Milk Fat,% Max1.5%


Whey Powder

Parameters
QC Requirement
1. Milk Fat, % Max.2%

2. Milk Protein, % Min.7%

3. pH (10% aq. Solution) Max. 5.1


Sweetened Condensed Milk

Parameters
QC Requirement
1. Moisture,%, Max 29%

2. Total Milk Solids,% Min31%

3. Milk Fat,%, Min9%

4. Titrable acidity,% as lactic acid Max.0.35%

5. Sucrose,% Min 40%


Edible Common Salt

Parameters
QC Requirement
1. Moisture, % Max 1.25%

2. Purity as NaCl,% odb Min.96%

3. Matter insoluble in water, odb % Max1%

4. Matter soluble in water other than NaCl, dry basis% Max3%


Malt extract

Parameters
QC Requirement
Density@20c(g/cc) Min. 1.39g/cc

pH of 10% [Link]. 5.3-5.7

Total Solid Content Min.80%

Reducing Sugar(as anhydrous maltose),% by mass Min.60%

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