Post by Trade facilitator on Jan 3, 2014 1:48:33 GMT 1
1.PRODUCT NAME : FLOUR PEARL MILLET
2. DESCRIPTION
Millet flour is obtained from mature, sound, ungerminated, whole kernels of pearl millet Pennisetum americanum L.) through a process of milling during which the germ is removed to a large extent and the endosperm is reduced to a sufficiently fine powder
3. INGREDIENTS
3.1. ESSENTIAL INGREDIENTS
Pearl millet
3.2. OTHER PERMITTED INGREDIENTS
Pearl millet may contain ingredients such as, but not limited to, antioxidants and other additives as permitted (Codex General Standard for Food Additives [GSFA] Database).
4. PROCESSING
Processing
4.1. CODEX “CAC/RCP 1-1969, Rev. 4-2003; Code of Practice- General Principles of Food Hygiene including annex on HACCP systems and guidelines for application.
4.2. CODEX STAN 170-1989 CODEX STANDARD FOR PEARL MILLET FLOUR
5. MICROBIOLOGICAL CRITERIA
FOOD SAFETY PARAMETERS MAXIMUM LIMITS
_The product shall comply with any microbiological criteria established in accordance with Codex Guideline CAC/GL: 21-1997 “Principles for the Establishment and Application of microbiological criteria for food;
_ The product shall be free from microorganisms in amounts which may represent a hazard to health and shall be free from any substance originating from microorganisms in amounts which may represent a hazard to health.
6. CHEMICALCRITERIA
SAFETY PARAMETERS MAXIMUM LIMITS
Moisture Content 8.0% (dry matter basis)
Crude Ash 2.0 % (dry matter basis)
Crude fiber 1.3% (dry matter basis)
Acid insoluble ash 0.05 % (dry matter basis)
Hydrocyanic acid content 2.0 (mg/kg)
QUALITY PARAMETERS MAXIMUM LIMITS
N/A
PRODUCT RISK
LOW MEDIUM HIGH
7. PHYSICAL CRITERIA
PARAMETER LIMITS
Texture Fine powder.
Odour Free from abnormal odours.
Colour Pale yellow.
Foreign matter Free from foreign matter including any filth and live or dead insects.
8. CONTAMINANTS
8.1. The product shall comply with maximum residue limits established by Codex Alimentarius (See: CAC / MRL: 2009 Maximum residue Limits (MRLS) for pesticides).
PARAMETER MAXIMUM LIMITS
Heavy Metals 0.1 mg/kg
Lead (Pb) 0.1 mg/kg
Arsenic (As) 0.4 mg/kg
Copper (Cu)
9. NUTRITIONAL FACTS (Approximate values per 100 g)
NUTRIENTS AMOUNT PER 100 g OF PRODUCT
Energy 372.5 Kcal
Carbohydrates 74.4 g
Protein 11.46 g
Fat 4.29 g
10. PACKAGING
PARAMETER LIMITS
Primary packaging Close weave cotton bags with a strong tightly
sealed plastic bag liner.or equivalent packing that maintains the integrity ,sanitary and organoleptic qualities intact and withstands the rigors of transport and handling.
Secondary packaging Corrugated paper box or packing that protects
integrity of the primary packages, and withstands the rigors of transport and handling.
Primary packaging net weight Up to 5Kg.
Warranty at delivery location 2 Months.
Can you supply FLOUR PEARL MILLET, then get back to us through: info@thethyglobalexport.com.ng
Thank you.
2. DESCRIPTION
Millet flour is obtained from mature, sound, ungerminated, whole kernels of pearl millet Pennisetum americanum L.) through a process of milling during which the germ is removed to a large extent and the endosperm is reduced to a sufficiently fine powder
3. INGREDIENTS
3.1. ESSENTIAL INGREDIENTS
Pearl millet
3.2. OTHER PERMITTED INGREDIENTS
Pearl millet may contain ingredients such as, but not limited to, antioxidants and other additives as permitted (Codex General Standard for Food Additives [GSFA] Database).
4. PROCESSING
Processing
4.1. CODEX “CAC/RCP 1-1969, Rev. 4-2003; Code of Practice- General Principles of Food Hygiene including annex on HACCP systems and guidelines for application.
4.2. CODEX STAN 170-1989 CODEX STANDARD FOR PEARL MILLET FLOUR
5. MICROBIOLOGICAL CRITERIA
FOOD SAFETY PARAMETERS MAXIMUM LIMITS
_The product shall comply with any microbiological criteria established in accordance with Codex Guideline CAC/GL: 21-1997 “Principles for the Establishment and Application of microbiological criteria for food;
_ The product shall be free from microorganisms in amounts which may represent a hazard to health and shall be free from any substance originating from microorganisms in amounts which may represent a hazard to health.
6. CHEMICALCRITERIA
SAFETY PARAMETERS MAXIMUM LIMITS
Moisture Content 8.0% (dry matter basis)
Crude Ash 2.0 % (dry matter basis)
Crude fiber 1.3% (dry matter basis)
Acid insoluble ash 0.05 % (dry matter basis)
Hydrocyanic acid content 2.0 (mg/kg)
QUALITY PARAMETERS MAXIMUM LIMITS
N/A
PRODUCT RISK
LOW MEDIUM HIGH
7. PHYSICAL CRITERIA
PARAMETER LIMITS
Texture Fine powder.
Odour Free from abnormal odours.
Colour Pale yellow.
Foreign matter Free from foreign matter including any filth and live or dead insects.
8. CONTAMINANTS
8.1. The product shall comply with maximum residue limits established by Codex Alimentarius (See: CAC / MRL: 2009 Maximum residue Limits (MRLS) for pesticides).
PARAMETER MAXIMUM LIMITS
Heavy Metals 0.1 mg/kg
Lead (Pb) 0.1 mg/kg
Arsenic (As) 0.4 mg/kg
Copper (Cu)
9. NUTRITIONAL FACTS (Approximate values per 100 g)
NUTRIENTS AMOUNT PER 100 g OF PRODUCT
Energy 372.5 Kcal
Carbohydrates 74.4 g
Protein 11.46 g
Fat 4.29 g
10. PACKAGING
PARAMETER LIMITS
Primary packaging Close weave cotton bags with a strong tightly
sealed plastic bag liner.or equivalent packing that maintains the integrity ,sanitary and organoleptic qualities intact and withstands the rigors of transport and handling.
Secondary packaging Corrugated paper box or packing that protects
integrity of the primary packages, and withstands the rigors of transport and handling.
Primary packaging net weight Up to 5Kg.
Warranty at delivery location 2 Months.
Can you supply FLOUR PEARL MILLET, then get back to us through: info@thethyglobalexport.com.ng
Thank you.
