دقيق صويا فاخرلمصانع الاغزية مصدر عالى البروتين ت- - انظر بيانات الاتصال - 45

-------------------------------------------------------------------------------------------------------------تحليل

Dear Eng. M. ELATAR
 

Herewith, you could pick the typical analysis of the last soyprotein
 

sample.
 

Pls, comment.
 

Regards.
 

SHERIF
 

Date of production : February 2006
 

Product : soy protein
 

Protein: 46.7%
 

Fat: 3.5%
 

Lactose: 24.5 %
 

Ash: 11.0 %
 

Standard bacterial plate count less than: 5000 CFU/g
 

Salmonella: Negative/25g
 

Coliforms: Negative/1g
 

E. coli: Negative/1g
 

Arsenic: less tahn 0.4 ppm
 

Lead: less than 0.1 ppm
 

Mercury: less than 0.2 ppm
 

Nickel: less than 0.1 ppm
 

pH (10% solution at 25C): 6.4
 

Color: Off white to creamy
 

Flavour: Creamy milk
 

Bulk density: 350 g/l
 

Solubility: 200g/l
 

soya flour

engineer/mohamed-egyptl