DRY SOLID  SUBSTANCE

          80% min

Ash

0.5%MAX

DE 

50-60

PH 

4.6-6.0

Cooking temperature

115°CMIN

bacteria (cfu/g)

3000MAX

coliform bacteria(mpn/100g)

30MAX

maltose

54%min

maltotriose

13%min

salmonella

not detected

As(mg/kg) 

0.5MAX

Pb(mg/kg) 

0.5MAX

DRY SOLID  SUBSTANCE

          82% min

Ash

0.5%MAX

DE 

50-60

PH 

4.6-6.0

Cooking temperature

115°CMIN

bacteria (cfu/g)

3000MAX

coliform bacteria(mpn/100g)

30MAX

salmonella

not detected

As(mg/kg) 

0.5MAX

Pb(mg/kg) 

0.5MAX

DRY SOLID  SUBSTANCE

         84%min

Ash

0.5%MAX

DE

50-60

PH

4.6-6.0

Cooking temperature

115°CMIN

bacteria (cfu/g)

3000MAX

coliform bacteria(mpn/100g)

30MAX

salmonella

not detected

As(mg/kg)

0.5MAX

Pb(mg/kg)

0.5MAX

DRY SOLID  SUBSTANCE

         85%min

Ash

0.5%MAX

DE

40-60

PH

4.6-6.0

Cooking temperature

115°CMIN

bacteria (cfu/g)

3000MAX

coliform bacteria(mpn/100g)

30MAX

salmonella

not detected

As(mg/kg)

0.5MAX

Pb(mg/kg)

0.5MAX