Third-Grade Wheat Flour
General Description
Third-grade wheat flour is a natural by product obtained from
the milling of wheat. It is mainly composed of the inner layers
of the pericarp of common wheat grains (Triticum aestivum,
Triticum ramificatum, Triticum compactum Host., or a
combination of these). It is produced through cleaning
processes, removal of impurities, crushing or milling, and sieving, without the presence of physical, chemical,
or biological contaminants that may affect health.
Uses
It is a commonly used raw material in feed formulations for poultry, swine, cattle, and equines.
Presentation
Polypropylene bags of 50 kg.
Shelf life
4 months.
| Parameter | Value |
|---|---|
|
Protein (min) |
13% |
|
Moisture (max) |
13.5% |
|
Ash |
3% |
|
Crude Fiber |
6% |
|
Fat (min) |
3% |
|
Carbohydrates |
60% |
| Microbiological | Value |
|---|---|
|
Aerobic Mesophiles CFU/g |
200000 |
|
Yeast CFU/g |
3000 |
|
Mold CFU/g |
3000 |
|
E.Coli |
10 |
|
Salmonella spp./25 g |
Absent |
|
Bacillus cereus CFU/g |
500 |
OTHER PRODUCTS
Tuna Fish Meal
Tilapia Fish Meal
Tallow
Pork Meat and Bone Meal 55–60%
Porcine Meat and Bone Meal 50-55%
Plasma
Meat and Bone Meal 45%
Meat and Bone Meal 40%
Hemoglobin 92%
Feather Meal
Chicken Viscera Meal
Chicken Oil
Bone Meal
