Bakery

VWG COA

Item	Specification	Results	Methods
Organoleptic Data
Appearance & Color	Light yellow powder	Confirm
Odor & Taste	Normal taste,grain sweet smell	Confirm
Fiber	Not Detected	Confirm
Process Data
Protein	Min.75% (N.x 5.7 on dry basis)	75.9%	GB/T5511
Fat fl	Max.13% (on dry basis)	0.9%	GB/T5009.6-2003
Ash	Max.1.0% (on dry basis)	0.92%	GB/13505
Moisture 7.0*	Max.8% (normal 7.50%)	7.6%	GB/T5497
Water absorption rate	Min.150°/0 (on dry basis)	162%
Mesh Size 11 V	Min.95% Sieve 80 mesh	99.7%	GB/13507
Physical Characteristics
Form 1M	Powder
Style JO.	Dried
Heavy Metals
chromium (Cr)	<0.05mg/kg	Confirm	GB5009.12-2010
DDT	<0.1mg/Kg	Confirm	WM2-2001
BHC	5_ 0 . 1	Confirm	WM2-2001
Microbiology
Total Plate Count	1000 CFU/g	300 CFU/g	GBP14789.2-2010
Total Yeast	35 CFU/g	Not Detected	GB/14789.15-2003
Mold	50 CFU/g	Not Detected	GB/14789.15-2003
E. Coli	<3 MPN/g	Not Detected	SNO169-92
Salmonella	Negative	Confirm	SNO170-1992

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