DESCRIPTION: Product obtained through the wet extrusion process of defatted and micronized soy flour, free of foreign matter. DATE OF EXPIRY: One year after the date of production SENSORY ASPECTS: Appearance: Crispy pieces, slightly fluffy and free of foreign materials. The product has a meat-like bite once hydrated. Color: Uniform Light Beige Smell and taste: Characteristic Granulometry: Superfine: ＜1.5 mm, Thin 1.5 ​/​ 4.5 mm, thick: 4.5 ​/​ 8 mm, Extra thick: ＞ 9 mm PHYSICOCHEMICAL CHARACTERISTICS: Humidity: ＜9.0% Protein: 50.0% Fatty matter: 1.3% Crude fiber: 3.4% Ash: 6.5% Water absorption ratio: pH 0.30 - 3: 1 minimum MICROBIOLOGICAL CHARACTERISTICS: Salmonella spp: Absence in 25 g Mushrooms and Yeasts: 9.1x10 ^ 1 cfu ​/​ g PRESENTATION: Kraft paper and polyethylene double-layer bag. CONTENT: 15 kg. and 20 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 manufacture. PALLETIZING: reinforced 1200 x 1000 mm, with sanitary certification for export. It has a moisture separator and film. CONTAINER: 40 FT 21 pallet x 825 kg = 17,325 kg. 40 FT without pallet 20,000 kg. LABELING: the labels, in addition to the date of manufacture and the batch, will contain the data requested by the customer. QUALITY REQUIREMENTS: GMP (Good Manufacturing Practices) SSOP (Standardized Sanitation Operating Procedures) MIP (Integrated Pest Management) HACCP (Hazard Analysis and Critical Control Points) in the certification process.