Saragolla durum wheat wholemeal semolina. An absolutely natural and balanced contribution to the Mediterranean diet in terms of protein, mineral salts and total dietary fibre. Suitable for bread, pasta, friselle, pucce and wholemeal focaccia. Source of fibres, contains GLUTEN.
Description
Packed as 1 package of 1 kg
| Survey performed |
Result |
U.M. |
Method |
Limits |
Ref. |
| HUMIDITY |
11,94 |
% |
ICC 109/1 |
≤ 14,50 |
DPR187SI |
| PROTEIN |
12,96 |
g/100 g s.s. |
ICC 105/2 |
≥ 11,50 |
DPR187SI |
| ASH (550°C) |
1,48 |
g/100 g s.s. |
ICC 104/1 |
[1,40 - 1,80] |
DPR187SI |
| TOTAL DIETETETIC FIBER |
5,15 |
g/100 g s.s. |
ICC 156 |
|
|
| TOTAL FATS |
2,38 |
g/100 g s.s. |
AOAC 922,06 (1990) |
|
|
| OF WHICH SATURATED |
0,43 |
g/100 g s.s |
AOAC 922,06 (1990) + GC FAMEs |
|
|
| CARBOHYDRATES |
78,01 |
g/100 g s.s. |
ICC 104/1+ICC 109/1+ICC
105/2+ICC 156+AOAC 922,06 (1990) |
|
|
| of which sugar |
1,44 |
g/100 g s.s. |
ISTISAN reports 34/1996 pag. 66 |
|
|
| SALT |
0,008 |
g/100 g s.s. |
Internal method |
|
|
Limit references
(DPR187SI): DPR n. 187 of 09/02/01 Regulation for the revision of the legislation on the production and marketing of flour and pasta products. Characteristics Durum wheat wholemeal semolina.
CONCLUSIONS:
Wholemeal durum wheat semolina 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 11.94%, PROTEIN 11.41%, ASH 1.30%, TOTAL DIETARY FIBER 4.54%, TOTAL FAT 2.10%, CARBOHYDRATES 68.7%.
Nutrition declaration
REFERRED TO 100 g. OF EDIBLE PART (AS IS):
ENERGY VALUE: 339 kcal /1421 kj, TOTAL FATS 2,1 g. of which SATURATED 0,4 g., CARBOHYDRATES 68,7 g. of which SUGARS 1,3 g., TOTAL DIETARY FIBER 4,6 g., PROTEINS 11,4 g., SALT 0,007 g
