| CORN FLOUR P= AGE 1 | CORN FLOUR P= AGE 2 | Riceflour | Wheatflour | Wheatbran | Sugar= | Malt<= /a> | Salt<= /a> | Caramel | Honey= | Palmoil | Cocoapowder<= /font> | Vitaminpremi= x | Milk Powder<= /font> |
| CORN FLOUR, FOOD GRADE | RAW MATERIALS SPECIFICATIONS | ||||||
| RAW MATERIAL | : | CORN FLOUR, FOO= D GRADE | |||||
| ODE # &nbs= p; &= nbsp; &nbs= p; : 81004 | |||||||
| DESCRIPTION | : | LA PLATA CORN, DEGERMINATED FROM WHOLE CORN, MILLED | |||||
| FREE FROM RANCI= DITY, BITTERNESS, CHEMICALS, PESTICIDES | |||||||
| ASPECT, COLOUR | : | INTENSIVE YELLO= W FLOUR | |||||
| SMELL | : | FRESH, TYPICAL = CORN SMELL | |||||
| TASTE | : | FRESH, NO BITTE= R TASTE | |||||
| GRANULATION | : | ||||||
| > 500 µ | ≤ 5.0 % | ||||||
| > 250 µ |
15 - 25 % | ||||||
| < 250 µ |
70 - 85 % | ||||||
| MOISTURE | : | <11.0 | |||||
| FAT (%ds) | : | MAXIMUM 1 % | |||||
| ASH(%ds) | : | 0.2 - 0.6 % | |||||
| Ref. | SASO Standards<= /td> | 710 / 1994 | |||||
| 711 / 1994 | |||||||
| Pesticide residues | RAW MATERIALS SPECIFICATIONS | |||||
| Pesticide residues<= /td> | According to th= e Saudi Standards | 710 / 1994 | ||||
| 711 / 1994 | ||||||
| Heavy metals: | ||||||
| Cadmium (Cd) | : | <0.5 mg/kg | ||||
| Lead(Pb) | : | <0.5 mg/kg | ||||
| Arsenic(As) | : | <0.03 mg/kg<= /td> | ||||
| Mercury(Hg) | : | <0.15 mg/kg<= /td> | ||||
| Ochratoxin A | <3 ppb | |||||
| DON | <500 ppb | |||||
| Aflatoxin | ||||||
| B1 | <2 ppb | |||||
| B1,B2,G1,G2 | <4 ppb | |||||
| Microbiology: | ||||||
| Total viable count = (/g) | : | <100.000 | ||||
| Bacillus Cereus (/g= ) | : | <1.000 | ||||
| Coliforms(/g) | : | <1.000 | ||||
| E. coli (/g) | : | Negative | ||||
| Enterobactereiaceae= (/g) | : | <10.000 | ||||
| Yeast and moulds (/= g) | : | <1.000 | ||||
| Staphyllococcus Aur= eus | ||||||
| Coagulase Positive = (/g) | : | Negative | ||||
| Salmonella (25g) | : | Negative | ||||
| Ref. | SASO Standards<= /td> | 710 / 1994 | ||||
| 711 / 1994 | ||||||
| RICE FLOUR, FOOD GRADE | RAW MATERIALS SPECIFICATIONS | ||||||
| RAW MATERIAL | : | RICE FLOUR, FOO= D GRADE | |||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81010<= /td> | |||||||
| DESCRIPTION | : | MADE OF CLEANED= AND POLISHED RICE GRAINS | |||||
| OR MADE OUT OF = CLEANED BROKEN RICE | |||||||
| FREE FROM BRAN, RANCIDITY, CHEMICALS AND PESTICIDES | |||||||
| ASPECT, COLOUR | : | WHITE FLOUR | |||||
| SMELL | : | FRESH, TYPICAL = RICE SMELL | |||||
| TASTE | : | SLIGHTLY SWEET<= /td> | |||||
| GRANULATION | |||||||
| > 500 mm | : | 5 % max | |||||
| > 300 mm | : | 30 - 45 | |||||
| > 250 mm | : | 10 - 15 % | |||||
| > 180 mm | : | 20 - 30 % | |||||
| > 112 mm | : | balance | |||||
| >106 mm | : | balance | |||||
| < 106 mm | : | balance | |||||
| MOISTURE | : | < 12 % | |||||
| ASH | : | 0.3 - 0.6 % | |||||
| FAT | 0.6 - 1 % | ||||||
| TOTAL GERM COUNT | : | Free from patho= gen germs | |||||
| Ref. | SASO Standards | 1556 / 1998 | |||||
| WHEAT BRAN FOOD GRADE | RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | WHEAT BRAN FOOD= GRADE | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81008<= /td> | ||||||
| DESCRIPTION | : | FOOD GRADE WHEA= T BRAN, | ||||
| GAINED WHILST D= EHULLUNG FULL WHEAT | ||||||
| TO PRODUCE WHEA= T FLOUR | ||||||
| FREE FROM RANCI= DITY, CHEMICALS AND PESTICIDES | ||||||
| ASPECTCOLOUR | : | SMALL BROWN FLA= KES | ||||
| SMELL | : | FRESH BRAN SMEL= L | ||||
| TASTE | : | FRESH, NOT RANC= ID | ||||
| MOISTURE | : | < 12 % | ||||
| FAT | 3 - 4 % | |||||
| ASH | 5 % MAX | |||||
| TOTAL GERM COUNT | : | Free from patho= gen germs | ||||
| Ref. | SASO Standards<= /td> | 1660 / 2000 | ||||
| 1556 / 1998 | ||||||
| REFINED SUGAR | RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | REFINED SUGAR | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81007 | ||||||
| DESCRIPTION | : | SACCHAROSE WITH= HIGH PURITY, CRYSTALLISED | ||||
| FREE OF ADDITIO= NS, ACCORDING TO FOOD GRADE SPECS | ||||||
| CHARACTERISTICS | : | WHITE, COLOURLE= SS CRYSTALS, NEUTRAL TASTE | ||||
| WITHOUT FOREIGN= TASTE, PURE SWEET | ||||||
| SPECIFIC WEIGHT | : | 800 - 880 GR. /= LITER | ||||
| HUMIDITY | : | 0.1% max | ||||
| GRANULATION | ||||||
| > 500 mm | 80 to 90 | |||||
| > 300 mm | 10 to 20 | |||||
| > 250 mm | Nil | |||||
| MICROBIOLOGICAL | ||||||
| per 10 gr sample | ||||||
| Total germ count | <200 | |||||
| yeast | <10 | |||||
| moulds | <10 | |||||
| Ref. | SASO Standards<= /td> | 1556 / 1998 | ||||
| LIQUID BAKING MALT | RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | LIQUID BAKING M= ALT | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81009<= /td> | ||||||
| DESCRIPTION | : | A SYRUP MADE BY EXTRACTING, WITH THE AID OF ENZYMES, | ||||
| BARLEY WHICH HA= S BEEN CLASSIFIED, MALTED, ROASTED, | ||||||
| AND DRIED PRODU= CE A VISCOUS BROWN LIQUID | ||||||
| APPEARANCE | : | DARK BROWN VIS= COUS LIQUID FREE FROM EXTRANEOUS MATTER | ||||
| ODOUR | : | PLEASANT AND CHARACTERISTICALLY MALTY | ||||
| TASTE | : | SWEET AND CHARACTERISTICALLY MALTY | ||||
| TOTAL SOLIDS | : | 76.7 - 80.5 % T= S | ||||
| Ph(20% W/V) | : | 4.8 - 5.8 | ||||
| PROTEIN CONTENT | : | 4.8 - 5.1 % | ||||
| COLOUR | : | 15-25 EBC | ||||
| REDUCING SUGARS | ||||||
| EXPRESSED AS | ||||||
| % HYDRATED MALTOSE | : | 54 - 64 | ||||
| % ASH | : | 1.2 - 1.7 <= /td> | ||||
| DIASTATIC POWER | : | NIL | ||||
| LIPASE | : | Not detectable | ||||
| MICROBIOLOGICAL | ||||||
| APC (/g) | : | <10000 | ||||
| Yeasts (/g) | : | <1000 | ||||
| Moulds (/g) | : | <1000 | ||||
| Enterobacteria (/g)<= /td> | : | <10 | ||||
| E coli | : | not found | ||||
| Salmonella &nbs= p; &= nbsp; &nbs= p; : = not found | ||||||
| Ref. | SASO Standards<= /td> | 1556 / 1998 | ||||
| CARAMEL | RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | CARAMEL | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : = 81025 | ||||||
| COLOR | : | DARK BROWN | ||||
| PHYSICAL FORM | : | POWDER | ||||
| GRAMS/ML @ 20 oC | : | 1.350 - 1.365 | ||||
| ABSORBANCE 0.1 % 1 c= m | : | 0.12 - 0.14 | ||||
| @610 nm | ||||||
| COLOR EBC units | : | 24000 - 28000 | ||||
| PH of 10% W/V SOLUTI= ON | : | 2.4 - 3.4<= /td> | ||||
| SULPHUR DIOXIDE | : | 1000 mg /kg max= . | ||||
| ELECTRIC CHARGE | : | NEGATIVE | ||||
| ISOELECTRIC point be= low PH | : | 2 | ||||
| Micro. Per ml or gra= m | : Aerobic plate count<= span style=3D'mso-spacerun:yes'> | less than 10000 | ||||
| Staphelo= coccus | less than 1000 | |||||
| Salmonel= la | &nbs= p; nil | |||||
| E. coli<= /td> | &nbs= p; nil | |||||
| Ref. | SASO Sta= ndards | 1556 / 1998 | ||||
| HONEY FOOD GRADE | RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | HONEY FOOD GRAD= E | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81002<= /td> | ||||||
| TYPE | : | EUCALYPTUS HONE= Y | ||||
| COMPOSITION | : | GLUCOSE, FRUCTO= SE, OLIGOSACCHARIDE, POLLEN, | ||||
| ENZYME, ORGANIC= ACID, MINERALS, VITAMINS, AROMAS | ||||||
| APPEARANCE | : | LIGHT VISCOUS L= IQUID FREE FROM EXTRANEOUS MATTER | ||||
| COLOUR | : | AMBER | ||||
| ODOR | : | PLEASANT AND CHARACTERISTICALLY HONEY | ||||
| TASTE | : | SWEET, CHARACTE= RISTICALLY HONEY TASTE | ||||
| MOISTURE | : | 20 % Max | ||||
| ASH | : | <1 % | ||||
| ACIDITY | : | <40.0% | ||||
| INVERT SUGAR | : | 65 % MIN | ||||
| DIASTATIC ACTIVITY | : | 3.0 MIN | ||||
| HMF | : | 80.0 mg/kg MAX.= | ||||
| MICRO. | : | Yeast and mould= s less than 1000 per ml or gram | ||||
| Ref. | SASO Standards<= /td> | 122 / 1990 | ||||
| 147 / 1993 | ||||||
| HYDROGENATED PALM OIL | = ; RAW MATERIALS SPECIFICATIONS | |||||
| RAW MATERIAL | : | HYDROGENATED PA= LM OIL | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 41020<= /td> | ||||||
| FFA | : | 0.1 % MAX. (ACC= EPTANCE BETWEEN 0.05 - 0.09 %) | ||||
| MNI | : | 0.1 % MAX. | ||||
| PEROXIDE VALUE | : | 1 MILLI EQUIVAL= ENT / KG | ||||
| FLAVOUR | : | BLAND | ||||
| ODOUR | : | NATURAL | ||||
| MELTING POINT | : | 33 - 39 C | ||||
| SAFONICATION VALUE | : | 195 - 205 | ||||
| COLOUR | : | 3 RED / 30 YELL= OW MAX. | ||||
| SFC | : | 20 C 20= - 35 C | ||||
| 30 C &nbs= p; 8 - 16 C | ||||||
| 40 C &nbs= p; 2 - 8 C | ||||||
| 45 C &nbs= p; 3 - 3 MAX. | ||||||
| Ref. | SASO Standards<= /td> | 15 / 1984 | ||||
| 1556 / 1998 | ||||||
| RAW MATERIAL | RAW MATERIALS SPECIFICATIONS | |||||||
| RAW MATERIAL | : | COCOA POWDER, A= LKALISED | ||||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81020<= /td> | ||||||||
| FLAVOUR | : | FULL ROUND CHOC= OLATE PROFILE | ||||||
| COLOUR | : | DARK REDDISH BR= OWN | ||||||
| pH | : | 7.5 - 7.9 | ||||||
| FAT | : | 10 - 12 % SOXHL= ET EXTRACTION WITH PETROLEUM ETHER | ||||||
| FINENESS | : | MIN. 99.5 % THR= OUGH 200 MESH ASTM SIEVE, WET | ||||||
| MOISTURE | : | MAX. 5 % | ||||||
| SHELL | : | MAX. 1.75 % | ||||||
| TOTAL PLATE COUNT/G.= | : | LESS THAN 3000 = (M<300) | ||||||
| MOLDS | : | LESS THAN 40 |
||||||
| YEAST | : | LESS THAN 40 |
||||||
| Ref. | SASO Standards | 1556 / 1998 | ||||||
| VITAMIN PREMIX | &nbs= p; RAW MATERIALS SPECIFICATIONS | |||||||
| RAW MATERIAL | : | VITAMIN PREMIX<= /td> | ||||||
| CODE # &nbs= p; &= nbsp; &nbs= p; : 81016<= /td> | ||||||||
| INGREDIENTS: | : | gm/kg | ||||||
| D3 100 GVP | : | 10.30 | ||||||
| Riboflavin(B2) | : | 9.07 | ||||||
| Ascorbic acid | : | 570.00 | ||||||
| Thiamin mononitrate<= /td> | : | 11.50 | ||||||
| Pyridoxin hydrochlor= ide | : | 12.60 | ||||||
| B12 0.1 % | : | 5.17 | ||||||
| Nicotinamide | : | 81.00 | ||||||
| Ca-d-pantothenate | : | 31.50 | ||||||
| Folic acid | : | 1.33 | ||||||
| Ferrous sulphate | : | 146.00 | ||||||
| Maltodextrine | : | add 1 kg | ||||||
| Colour | : | Intensive yello= w | ||||||
| Smell | : | Natural | ||||||
| Taste | : | Normal Vitamin = taste | ||||||
| Moisture ( at 130 C<= font class=3D"font21">° ) | : | 5 % max | ||||||
| Appearance | : | Fine powder | ||||||
| Micro. | Yeast and Mould= s < 10000 | |||||||
| Salmonella &nbs= p; NIL | ||||||||
| Ref. | SASO Standards<= /td> | 259 / 1994 | ||||||
| SKIMMED MILK POWDER<= /td> | RAW MATERIALS SPECIFICATIONS | |||||
| <= /td> | ||||||
| RAW MATERIAL | : | SKIMMED MILK POWDER, ADRI EXTRA GRADE | ||||
| CODE # &nbs= p; &= nbsp; &nbs= p; | : | 81024 | ||||
| MOISTURE CONTENT | : | 4% max. | ||||
| FAT CONTENT | : | 1,25% max. | ||||
| SOLUBILITY | : | 1,25 ml. | ||||
| ACIDITY ( Milk acid = ) | : | 0,15% max. | ||||
| SCORCHED PARTICLES = ( Discs ) | : | A or B | ||||
| TOTAL BACTERIAL COU= NT | : | 40 tys /g. max.= | ||||
| COLIFORMS | : | Absent in 0,1g.= | ||||
| SALMONELLA | : | Absent in 25g.<= /td> | ||||
| STAPHYLOCOCCUS AURE= US | : | Absent in 0,1g.= | ||||
| ANTIBIOTICS | : | Absent | ||||
| TASTE & SMELL |
: | Distinctive | ||||
| COLOUR | : | White or Slight= ly yellow | ||||
| <= /td> | ||||||
| <= /td> | ||||||