5. Glutinous - Rice flour

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DRIED PURE RICE FLOUR

1.1. Sensory indicators:

No.

Target

Request

1

Color

White

2

 

Smell

Natural characteristics of pure rice flour, no musty smell, bad smell or strange smell.

3

Taste

Characteristic of pure rice flour: It is not sour or sticky.

4

Impurities

No sand, grit, wolves,…

 

1.2. Physicochemical indicators:

No.

Target

Unit of calculation

Announced level

1

Humidity

%

≤13

2

Starch content

%

> 80

3

Fat content

%

> 0.3

4

Protein content

%

<6

5

Preservative (Sodium benzoate /

1ppm

Not detected

 

1.3. Microbiological criteria (According to Decision 46/2007/QD/BYT):

No.

Target

Unit of calculation

Maximum level

1

Total number of aerobic microorganisms

CFU/g

106

2

Coliforms

CFU/g

103

3

E.coli

CFU/g

102

4

S.aureus

CFU/g

102

5

Cl. perfrigens

CFU/g

102

6

B.cereus

CFU/g

102

7

Total number of yeast-mold spores

CFU/g

103

 

1.4. Heavy metal content (According to QCVN 8-2:2011/BYT):

STT

Target

Unit of calculation

Maximum level

1

Cadmium (Cd)

mg/kg

0.4

2

Plumbum (Pb)

mg/kg

0.2

 

1.5. Fungal toxins (According to QCVN 8-1:2011/BYT)

STT

Target

Unit of calculation

Maximum level

1

Total Aflatoxin (B1, B2, G1, G2)

µg/kg

10

2

Ochratoxin A

µg/kg

3

 

2. Ingredients: Pure rice flour.

3. Instructions for use: Use to prepare dishes from pure rice flour.

4. Storage instructions: Store in a cool, dry place, away from direct sunlight.

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