PRODUCTOS

CORN

COMMODITY: CORN

CORN GRITS SPECIFICATIONS:

Analysis Current Average Range
Moisture 13.00% 12.00 -14.00%
Fat 0.70% 0.50- 1.00%
Ash 0.25% 0.20 – 0.40%
Protein 7.00% 6.50 – 8.50%
Fiber(crude) 0.30% 0.25 – 0.55%
Starch 78.25% 76.0-88.0%
Aflatoxin Absent Nil
CHARACTERISTICS YELLOW CORN GRADE # 1 YELLOW CORN GRADE # 2 YELLOW CORN GRADE # 3
MOISTURE 14 % MAX 14.5 % MAX
HEAT DAMAGED KERNELS 0.5 % MAX 1 % MAX
TOTAL DAMAGED KERNELS 35 % MAX 7 % MAX
PROTEIN 9 % MAX 8 % MDN
ADMIXTURE 25 % MAX 25 % BASIS
AFLATOXIN TOTAL 25 % MAX 20 % PPS
HECTOLIFTERS 68 KC MIN

USA

ANALYSIS MIN% MAX% Nutrition Facts (Serving Size lOOg Amount Per Serving)
MOISTURE OIL (Dry Basis)
FIBER (Crude), (Dry Basis) FIBER (Dietary), (Dry Basis) TYPICAL BULK DENSITY
GRANULATION		 9.0 12.0
3.0 4.5 1.5 1.9
8.0 10.0 34.0 (Ibs/cubic foot)
MIN% MAX%		 Calones 340 Calenes from Fat 33
% Daily Valué*
Total Fat 3 7g 6%
Saturated Fat 0.6g 19% Trans Fat Og Pdyunsaturated Fat 2.1g Monounsaturated Fat 1.0g Cholesterol Omg 0% Sodium 3cmg 1% Total Carbohydrate 77g 26% Distar)’ Pibe* 8g 32% Sugars ig
Protein 8g 16%
ON US 30 ON US 40 ON US 80 THRU US 80 0.0 0.2 0.0 10.0
35.0 55.040.0 60.0		 Vitamina A 4% Vitamina C 0%
Ca!áum1% • Iron 17%
•Porcent Daily Values are bassed on a 2,000 calorie diet

PHYSICAL SPECIFICATION:

Colour White Powder
Moisture 14.0 % máximum
Protein Content 0.50% máximum
Sulphites <80ppm
PH 4.0 – 7.0

MICROBIOLOGICAL:

Total Píate Count <20,000 / g
Yeasts <500/g
Moulds <500/g
Coliforms <10 / g
E.coli <10 / g

Specifications for Pre – cooked White Corn Flour, fine grinding

Place of origin Russia, Krasnodar región
Moisture 12,3% max
Ash 0,2% max
Fat 0,9% max
Metal matter not found
Insect Infestation not found
Aflatoxln B1 less than 0,003 mg/kg
Non-GMO

Colour – white
Smell: peculiar to wheat flour without mould,frowsy or other foreign smell
Taste: peculiar to wheat flour with specific subtle bitter flavour without musty or other foreign smell