Naturpy Organic Oat Bran 500 gr
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$4.65
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| 1.PRODUCT PROPORTIES | ||||
| Product Category Grain Groups | ||||
| Name of Product Naturpy Oat Bran | ||||
| Mandatory Decleration Of Product Vegan, Lactose Free, Egg Free | ||||
| Consumer Group Suitable for consumer of all ages except person who has gluten tolerans |
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| Ingredients Oat bran | ||||
| Allergens It contain gluten | ||||
| Origin of Product Türkiye |
| 2.SENSORY PROPERTIES | ||||
| Property Parameters | ||||
| Product Apperance Typcally seem oat | ||||
| Taste and Smell Typcally oat taste and smell | ||||
| Colour Light yellow | ||||
| Texture Soft and particular | ||||
| 3.NUTRITION FACTS (FOR 100 G) % DAILY VALUE | ||||
| Total fat 5.26 g 16.35% | ||||
| Saturated Fat 0 g 7.51% | ||||
| Trans Fat 0 g | ||||
| Cholesterol 0 mg 0% | ||||
| Sodium 0 mg | ||||
| Total Carbonhydrate 56.51 g 20.84% | ||||
| Dietary Fiber 10.82 g 43.28% | ||||
| Total sugars 0 g |
| 4.CHEMICAL PROPERTIES | ||||
| Property Accetable Parameters | ||||
| Moisture max 13 | ||||
| Water Activity (aw) <0,67 | ||||
| GMO None |
| 5. MICROBIOLOGICAL PROPERTIES | ||||
| Properties Accetable Parameters Reference Std. | ||||
| Total Plate Count , cfu/g-mL <104 ISO 4833-1 | ||||
| Coliform Count,cfu/g-mL <103 ISO 4832 | ||||
| Yeast and Mould Count, cfu/g-mL <104 ISO 7698 | ||||
| E. coli <101 ISO 16649-1 veya 2 | ||||
| B. cereus <102 EN/ISO 7932 | ||||
| Salmonella spp. 0/25 g-mL EN/ISO 6579 | ||||
| 6.PACKAGING PROPERTIES | ||||
| Properties Definitions | ||||
| Packaging Size 11*17*5 cm | ||||
| Packaging Type It’s a plasic packaging suitable for food product a car- ton bag outside. The box made of recyclable materi- al. |
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| Pıeces In A Box 12 | ||||
| Box Dımensıons 35*23*20 cm | ||||
| Boxes On A Pallet 96 | ||||
| 7. FINAL PRODUCT PROPORTIES | ||||
| Net weight 300 g (10.5 OZ) | ||||
| Storage Conditions Store in a cool, dry and odorless place. Do not expose to direct sunlight. | ||||
| Shelf life It’s 24 months | ||||
| Preparation Suggestion Oat bran can be mixed with fruit juice, yoghurt and milk, added to dry fruits, salads, soups and cereals and cereals, and added to omelet or cake and cookie flour for breakfast |
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