Hi-Pro Soy Flour DESCRIPTION: Hi-pro soy flour is obtained from the grinding of clean, dry seeds and free of impurities of Glycine Max (L) Merril ORGANOLEPTIC CHARACTERISTICS: Appearance: Fine ground (granulometry up to 200 microns), free of foreign bodies and insects. Color: Light beige Smell and flavor: Characteristic, free of flavors and odors strangers PHYSICOCHEMICAL CHARACTERISTICS: Humidity: ＜9.0% Protein: 50.0% Fatty matter: 1.3% Crude fiber: 3.4% Ash: 6.5% Urease activity: pH 0.30 MICROBIOLOGICAL CHARACTERISTICS: Salmonella spp: Absence in 50 g Fungi and yeasts: 9.1x10 ^ 1 cfu ​/​ g PRESENTATION: Kraft paper bilayer bag with inner liner. CONTENT: 25 Kg. STORAGE AND CONSERVATION: Keep at room temperature in a cool, dry place. SHELF LIFE: Retains its properties for 12 months from the date of production. PALLETIZING: 1200 x 1000 mm reinforced pallet, Stretch film. LABELING: The labels, in addition to the date of manufacture and batch, will contain the data requested by the client. QUALITY REQUIREMENTS: BPM (Good Manufacturing Practices) POES (Standardized Sanitation Operating Procedures) IPM (integrated pest management) HACCP (Hazard Analysis and Critical Control Points) in certification process)

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China