Dinweys Potato Flour (Mashed Potato Flakes)
Description
The potato flour uses Atlantic variety potatoes as raw material, with a fineness of 100 mesh. The quality requirements meet those of PepsiCo, with low reducing sugars, low free starch, and high purity.
Details
Microbiological Testing
| Test Item | Unit | Test Method | Test Result | Limit | Conformity |
|---|---|---|---|---|---|
| Total Colony Count | CFU/g | GB 4789.2-2022 | <10 | 105 | Conforms |
| Shigella | /25 g | GB 4789.5-2012 | ND | 0 | Conforms |
| Staphylococcus aureus | /25 g | GB 4789.10-2016 (Method 1) | ND | 0 | Conforms |
| Salmonella | /25 g | GB 4789.4-2016 | ND | 0 | Conforms |
| Escherichia coli (E. coli) | CFU/g | GB 4789.3-2016 (Method 2) | <10 | 103 | Conforms |
Physicochemical Testing
| Test Item | Unit | Test Method | Detection Limit | Test Result | Limit | Conformity |
|---|---|---|---|---|---|---|
| Moisture Content | % | GB 5009.3-2016 (Method 1) | – | 6.13% | ≤9.0% | Conforms |
| Ash Content (Dry Basis) | % | GB 5009.4-2016 (Method 1) | – | 3.0% | ≤4.0% | Conforms |
| Reducing Sugars (as Glucose) | % | GB 5009.7-2016 (Method 1) | 0.25 | 0.6% | ≤3.0% | Conforms |
| Sulfur Dioxide (SO₂) | g/kg | GB 5009.34-2022 (Method 1) | 0.01 | ND | ≤0.03 | Conforms |
| Lead (Pb) | mg/kg | GB 5009.12-2017 (Method 2) | 0.05 | ND | ≤0.2 | Conforms |
| Arsenic (As) | mg/kg | GB 5009.11-2014 (Method 2) | 0.040 | ND | Not detectable | Conforms |
Sensory Evaluation
| Test Item | Standard | Test Result | Conformity |
|---|---|---|---|
| Color | SB/T 10752-2012 | Uniform color | Conforms |
| Odor | SB/T 10752-2012 | The characteristic odor of potato flakes | Conforms |
| Texture | SB/T 10752-2012 | Dry, loose flake-like form, with no clumping or mildew | Conforms |
| Impurities | SB/T 10752-2012 | No visible foreign impurities | Conforms |
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