Wheat Flour SPECIFICATIONS FOR WHITE WHEAT FLOUR TYPE A S.N Parameter Required Limits Test Method 1 Moisture content, % (m/m) (At time of delivery in Port Louis) 14% Max ISO 712:2009 2 Protein content, % (m/m) (N x 5.7) (On dry matter basis) 11 Min ISO 20483:2006 or ICC 167 3 Ash content, % (m/m) (On dry matter basis) 0.65 Max ISO 2171:2007 4 Falling number, Sec. (If value is greater than 300, enzymatic correction is recommended) 250s Min ICC 107/1 5 Farinogram: Water absorption (on 14% moisture basis) 59% Min AACCI 54-21.02/ICC 171 6 Alveogram (Chopin): W, (10E-4J) P/L (With additive including ascorbic acid) 225 Min 1.2 to 2.0 ICC 121 / AACC 54-30 7 Granularity, % pass through 200 micron sieve 100% In House – Manual or Automatic sieving 8 Dry Gluten (Mechanical) 7.5% Min ISO 21415-2:2006 / ICC 137 9 Wet Gluten (Mechanical) 23% Min ISO 21415-2:2006 / ICC 137 10 Flour acidity (fatty acids) 0.035 % Max NF V 03-712 / ISO 7305:1998 11 Extraneous matter or living insects (including larvae) Absent ISO663