Page 1 of 4 Specifications for 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 ISO6639 Page 2 of 4 SPECIFICATIONS FOR WHITE WHEAT FLOUR TYPE B 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) On dry matter basis Coefficient 5.7 11.5% Min ISO 20483:2006 or ICC 167 3 Ash content, % (m/m) 0.65% Max ISO 2171:2007 4 Falling Number, sec. 250s Min ICC 107/1 5 Farinogram: Water absorption (on 14% moisture basis) 59% Min AACCI 54-21.02/ICC 171 6 Colour Grade 2.0 Max Or 80.0 Min Simon colour grader Or L-b with Minolta colorimeter 7 Starch Damage, % 12% Max AACC76-30.02 8 Extensogram: Maximum resistance, BU Extensibility, cm after 45 minutes 220 Min 16 cms ICC 114/1 9 Extraneous matter or living insects (including larvae) Absent ISO6639 Page 3 of 4 SPECIFICATIONS FOR BROWN BREAD FLOUR TYPE A (with coarse bran) 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) On dry matter basis Coefficient 5.7 11.5% Min ISO 20483:2006 or ICC 167 3 Ash content, % (m/m) On dry matter basis 0.9 to 1.3% ISO 2171:2007 4 Falling Number, sec. 300s Min ICC 107/1 5 Farinogram: Water absorption (on 14% moisture basis) 61% Min AACCI 54- 21.02/ICC 171 6 Granularity, % greater than 200 micron 9 – 13% In House – Manual or Automatic sieving 7 Wet Gluten (Mechanical) 23% Min ISO 21415-2:2006 / ICC 137 8 Crude Fibre, % (m/m) On dry matter basis 1.2 – 1.7% ISO 6541:1981 or ISO5498:1981 9 Extraneous matter or living insects (including larvae) Absent ISO6639 Page 4 of 4 SPECIFICATIONS FOR BROWN BREAD FLOUR TYPE B (with fine bran) 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) On dry matter basis Coefficient 5.7 13% Min ISO 20483:2006 or ICC 167 3 Ash content, % (m/m) On dry matter basis 1.2 – 1.6% ISO 2171:2007 4 Falling Number, sec. 350s Min ICC 107/1 5 Farinogram: Water absorption (on 14% moisture basis) 61% Min AACCI 54- 21.02/ICC 171 6 Granularity: % less than 500 microns % greater than 180 microns 100% 15% Max In House – Manual or Automatic sieving 7 Wet Gluten (Mechanical) 23% Min ISO 21415-2:2006 / ICC 137 8 Crude Fibre, % (m/m) On dry matter basis 1.0 – 1.6% ISO 6541:1981 or ISO5498:1981 9 Extraneous matter or living insects (including larvae) Absent ISO6639