FIRST: SPECIFIC REQUIREMENTS
THE FOLLOWING SPECIFIC REQUIREMENTS SHOULD BE MEET IN WHEAT FLOUR:
1- WHEAT FLOUR OF ( ) ORIGIN.
2- WHEAT FLOUR SHOULD BE PRODUCED FROM WHEAT (TRITICUM AESTIVUM) NATURE, CLEAN, HOMOGENOUS FREE FROM DISEASES, WEED SEEDS AND OTHER CROPS.
3- FLOUR SHOULD BE OF NATURAL TASTE, COLOUR AND SMELL.
4- PROTEIN 11.5 % MIN. (N × 5.7) ON DRY BASIS ACCEPTABLE DOWN TO 11 % WITH PRICE REDUCTION OF 0.5 % FOR EACH 0.1 %.
5- ASH 0.55 % MAX (ON DRY BASIS) ACCEPTABLE UP TO 0.60 % WITH PRICE REDUCTION OF 0.3 % FOR EACH 0.01 %.
6- MOISTURE 14% MAX ACCEPTABLE UP TO 14.5% WITH PRICE REDUCTION OF 0.6% FOR EACH 0.1%.
7- FALLING NUMBER (HAGBURG) 300/sec MIN. ACCEPTABLE DOWN TO 250/sec .WITH PRICE REDUCTION OF 0.5 % FOR EACH 25sec.
8- WET GLUTEN 28% MIN. ACCEPTABLE DOWN TO 27% WITH PRICE REDUCTION OF 0.5% FOR EACH 0.1%.
9- WATER ABSORPTION (FARINOGRAPH) SHOULD NOT BE LESS THAN 55%.
10- ZELENY INDEX SHOULD NOT BE LESS THAN 25 UNITS.
11- ACIDITY 0.1% MAX. EXPRESSED AS (sulphuric acid / 100 g of dry matter).
12- 97% (MIN) OF FLOUR SHOULD PASS THROUGH A SIEVE OF (170 MICRONS).
13- SHOULD BE FREE OF FLOUR’S MASSES.
14- SHOULD BE FREE FROM RANCIDITY.
15- FREE FROM ANY ADDITIVES INCLUDING BLEACHING AGENT, AND UNTREATED WITH ANY CHEMICALS.
16- FLOUR TO BE SUITABLE FOR HUMAN CONSUMPTION.
17- EXTRACTION 75% MAX.
SECOND: HEALTH REQUIREMENTS
1- WHEAT FLOUR SHOULD BE MANUFACTURED ACCORDING TO THE CONDITIONS AND SANITARY RULES FOR FOOD HEALTH, IN ADDITION TO THE INSTRUCTIONS OF HEALTH SOCIETY.
2- FREE FROM ALIVE AND/OR DEAD INSECTS AND THEIR METAMORPHOSIS AND RAT’S RESIDUALS.
3- FLOUR TO BE FREE FROM DIOXIN.
4- FLOUR TO BE FREE FROM POISONOUS SUBSTANCES OF ANY SOURCES.
5- PESTICIDE RESIDUES SHALL NOT EXCEED LIMITS SET BY CODEX CODE.
6- FLOUR MUST BE FREE FROM (& OR B) RADIATIONS PARTICLES, AMERICIUM241, PLUTONIUM 238 AND 239, STRONTIUM 90 AND THE QUANTITY OF MATERIALS FROM CESIUM ISOTOPES 134 AND 137 MUST NOT EXCEED 30 BECQUEREL (Bq).
7- TOTAL OF MYCOTOXINS (AFLATOXINS B1+B2+G3+G4 AND OCHRATOXIN A) SHOULD NOT EXCEED 20 MICROGRAM /KG.
8- OTHER SPECIFICATIONS WHICH ARE NOT MENTIONED ABOVE TO BE AS PER INTERNATIONAL LIMITS WHICH ARE FIXED BY FAO AND WHO.
THIRD: PACKING
1- WHEAT FLOUR TO BE PACKED IN NEW, CLEAN, DRY SUITABLE BAGS WHICH IS TIGHTLY SEALED, FREE FROM FOREIGN ODOURS, NOT AFFECTED BY HANDLING, TRANSPORTATION OR STORAGE, MADE OF TUBULAR MIXED WOVEN COTTON / POLY PROPYLENE BAGS SIZE 60 x 105 CM TOP HEMMED; BOTTOM DOUBLE FOLDED; WEIGHT APPROX 240 GRAMS.
2- FLOUR TO BE FRESH MILLED, AND THE REST PERIOD AFTER MILLING SHOULD NOT EXCEED THREE WEEKS BEFORE SHIPMENT.
3- EACH BAG TO BE PRINTED IN GREEN COLOUR WITH BUYERُ S MARKS IN ARABIC INCLUDING THE FOLLOWING:
• COMMODITY NAME - EXPORTER NAME AND HIS TRADE MARK.
• COUNTRY OF ORIGIN - LOT NUMBER - NET WEIGHT.
• CONTRACT NO - PRODUCTION AND EXPIRY DATE IN MONTH AND YEAR. (Validity one year From Production date).
2% EMPTY BAGS TO BE PROVIDED WITH EACH SHIPMENT FREE OF ANY CHARGES AND SEPARATE B/L TO BE ISSUED FOR EMPTY BAGS.
|
|
|
|
|
