Saragolla durum wheat flour. A fundamental ingredient of the Mediterranean diet, it is recommended not only for the production of bread, friselle and traditional homemade pasta but also for salty cakes such as homemade biscuits and cakes. Source of fibres, contains GLUTEN
Description
Packed as 10 packages of 1 kg.
| Survey performed |
Result |
U.M. |
Method |
Limits |
Ref. |
| HUMIDITY |
12,51 |
% |
ICC 109/1 |
≤ 14,50 |
DPR187FA |
| PROTEIN |
12.68 |
g/100 g s.s. |
ICC 105/2 |
≥ 11,50 |
DPR187FA |
| ASH (550°C) |
1,37 |
g/100 g s.s. |
ICC 104/1 |
[1,36 - 1,70] |
DPR187FA |
| TOTAL DIETETETIC FIBER |
3,40 |
g/100 g s.s. |
ICC 156 |
|
|
| TOTAL FATS |
2,45 |
g/100 g s.s. |
AOAC 922,06 (1990) |
|
|
| of which saturated |
0,45 |
g/100 g s.s. |
AOAC 922,06 (1990) + GC FAMEs |
|
|
| CARBOHYDRATES |
80,10 |
g/100 g s.s. |
ICC 104/1+ICC 109/1+ICC
105/2+ICC 156+AOAC 922,06 (1990) |
|
|
| of which sugar |
1,52 |
g/100 g s.s. |
ISTISAN reports 34/1996 pag. 66 |
|
|
| SALT |
0,007 |
g/100 g s.s. |
Internal method |
|
|
Limit references
(DPR187FA): Presidential Decree No. 187 of 09/02/01 Regulations for the revision of the regulations on the production and marketing of flour and pasta products. Characteristics Durum wheat flour.
CONCLUSIONS:
Durum wheat flour according to Presidential Decree no. 187 of 09/02/2001.
Opinions and interpretations
PERCENTUAL COMPOSITION REFERRED TO 100 g. OF EDIBLE PART (AS IS):
MOISTURE 12.51%, PROTEIN 11.09%, ASH 1.20%, TOTAL DIETARY FIBER 2.97%, TOTAL FAT 2.14%, CARBOHYDRATES 70.08%.
Nutritional declaration
REFERRED TO 100 g. OF EDIBLE PART (AS IS):
ENERGY VALUE: 344 kcal /1440 kj, TOTAL FIBER 2,1 g. of which SATURATED 0,4 g., CARBOHYDRATES 70,1 g. of which SUGARS 1,3 g., TOTAL DIETARY FIBER 3,0 g., PROTEINS 11,1 g., SALT 0,006 g.
