Description

White Quinoa (Chenopodium Quinoa Willd)

DESCRIPTION: Andean grain gluten free. Free saponin and impurities to the process of without saponinmixed (without using chemicals) and packaging. It is a product free of unpleasant tastes andodors, for human consumption or transformation.

VARIETIES: Juli Blanca (White Quinoa) and Pasankalla (Red Quinoa).

USES: It is used essentially as food for human consumption in soups, creams, stews,desserts, bakery and beverage. There are different forms of consumption of this product suchas flour, grain, flake and some derivatives, in pasta, prepared cereals, energy bars, etc.COMPOSITION: Clean quinoa grains.

TARIFF ITEM: ***8.*0.*9.*0 (The other quinoa except for sowing).

MICROBIOLGICAL CHARACTERISTIC:

• Fungi and yeasts (CFU/g) < *0⁴ dear

PHYSIC-CHEMICAL CHARACTERISTIC:

• Protein Min. : *0.*0%
• Ash Max. : 3.*0%
• Fat Min. : 4.*0%
• Crude Fiber Min. : 3.*0%
• Carbohydrates Min. : *5.*0%
• Humidity Max. : *3.*0%
• Pebbles (und./**0gr.) : Absence.
• Grains contrasting Max. : 2.*0%
• Saponin (mg./**0gr.) : Absence.

ORGANOLPTIC CHARACTERSTIC:

• Color : Beige
• Flavor : Typical
• Odor : Typical
• Texture : Solid

PRESENTATIN:

• Polypropylene bags per *5 kg. and *0 kg.
• Paper bags per *5 kg.