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  • Physical
 Sl: No
Quality Parameters
Grade
Wenders
1.

 


COUNT [n / pound]
POUND=454gm

W 180
 W 210
W 240
W 320
W 450
WSP ROSTED
LSP

170 - 180
200 - 210
220 - 240
300 - 320
400 - 450
------
------

2.
BROKENS
W 180
W 210
W 240
W 320
W 450
Max. 5%
3.
NLG/NLSG
W 180
W 210
W 240
W 320
W 450
5%
4.
SCRAPED

W 320
W 450

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5.

SHRIVELLED

W 320
W 450

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  • Chemical

S.NO

Quality Parameters
Grade
Wenders

1.

MOISTURE CONTENT
[ % MAX]

W 180
W 210
W 240
W 320
W 450
WSP ROASTED
SP

3 - 5%

2.

ACIDITY

W 180
W 210
W 240
W 320
W 450

< 0.5 %
< 0.5 %
< 0.5 %
< 0.5 %
< 0.5 %

3.

FREE FATTY ACIDS
[ % MAX]

W 180
W 210
W 240
W 320
W 450

< 0.5 %
< 0.5 %
< 0.5 %
< 0.5 %
< 0.5 %

4.

PEROXIDE VALUE
[ Meq / kg]

W 180
W 210
W 240
W 320
W 450

< 3.5
< 3.5
< 3.5
< 3.5
< 3.5

5.

AFLATOXIN
B 1
[ ppb MAX]

W 180
W 210
W 240
W 320
W 450

2.0
2.0
2.0
2.0
2.0

6.

AFLATOXIN
B 1 + B 2 + G 1 + G 2
[ ppb MAX]

W 180
W 210
W 240
W 320
W 450

4.0
4.0
4.0
4.0
4.0

7.

PROTEIN

W 320 , SP & WSP ROASTED

-----

8.

FAT

W 320 , SP & WSP ROASTED

-----

9.

TOTAL ASH

W 320 , SP & WSP ROASTED

-----

10.

ACID INSOLUBLE ASH

W 320 , SP & WSP ROASTED

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  •  MicroBiological

S.NO

Quality Parameters Wenders

1.

SPC
[ CFU / G]

5,000

2.

COLIFORMS
[ CFU / G]

< 10.0

3.

E.COLI
[ CFU / G]

ABSENT IN 1g

4.

SALMONELLA
[ CFU / G]

ABSENT IN 25g

5.

MOULDS/
YEASTS
[ CFU / G]

100.0

6.

STAPHYLOCOCCUS
[ UFC / G]

< 10.0

7.

ENTEROCOCCUS
[ UFC / G]

< 10.0

8.

ENTEROBACTEREA-CEA[ UFC / G]

----

9.

SHIGELLA

-----

10.

S.AEREUS

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