Flour Specification. Name: Allied Mills AM James Neill. AM Central Office Port of Tilbury Tilbury Essex RM18 7JR

Transcription

1 LIMS Date of Issue: 19th March 2009 LIMS: Revision No: 8 Supplied as: Bulk Bag Name & Address: Flour Specification Supplier Manufacturing site Name: Allied Mills AM James Neill Address: AM Central Office Port of Tilbury Tilbury Essex RM18 7JR 1 College Place North Belfast BT1 6BG First Contact: James Neill General Office Barry Kelly (Orders) Position: Administrators Manufacturing Manager Second Contact: Position: Bronagh Hill Technical Services Manager Telephone no: Fax no: address: neills.despatch@alliedmills.co.uk barry.kelly@allied-mills.co.uk Page 1 of 9

2 General Product Description: Wholemeal Flour Legal Name: Wholemeal Flour Storage Conditions: Cool & Dry. Shelf Life: Unopened: Once Open: 6 Months Use ASAP Coding Details: (e.g. best before, production codes etc for traceability) Bulk: - Order Number, Weighbridge Ticket no. Consignment ref. no. Mill ID Bags: As above plus sequential bag nos. Packing date. Best Before Date. Job Number Sensory Characteristics: General Appearance: Aroma: Flavour: Texture: Wholemeal Flour milled from cleaned wheat, free flowing and free from infestation or extraneous matter. No adverse odours No adverse flavours Free flowing fine powder Recipe Breakdown: Ingredient Country of origin % Wheat Flour UK 100 Ingredient Declaration: Wholemeal Flour Page 2 of 9

3 LIMS Date of Issue: 19th March 2009 LIMS Revision No: 8 Supplied as: Bulk Bag Physical & Chemical Analysis: Test Method Min Target Max Moisture NIR Sieving Analysis Test Method Min Target Max Simon Sifter Tails 10W 2194M Tails 20W 1036M Tails26W 762M 0 5 Tails 64W 285M 0 5 Tails8N 180M 0 5 Tails 10N 132M 0 50 Thros 10N 132M Page 3 of 9

4 Wholemeal /BrownFlour/Germ/Bran Microbiological Specification Test Target Maximum TVC <5x10 5 (<500,000) cfu/g 5x10 6 (5,000,000) cfu/g Mould <5x10 2 (<500) cfu/g 1x10 3 (1000) cfu/g Yeast <5x10 2 (<500) cfu/g 1x10 3 (1000) cfu/g Mesophilic Spores * <5x10 2 (<500) cfu/g 5x10 3 (5000) cfu/g Enterobacteriaceae <5x10 4 (<50,000) cfu/g 1x10 5 (100,000) cfu/g Staphylococcus aureus <1x10 1 (<10) cfu/g 1x10 2 (100) cfu/g Clostridium perfringens * <1x10 2 (<100) cfu/g 1x10 3 (1000) cfu/g Bacillus species * <5x10 2 (<500) cfu/g 5x10 3 (5000) cfu/g Bacillus cereus * <1x10 2 (<100) cfu/g 5 x10 2 (500) cfu/g Salmonella species Absent in 25g Absent in 25g Listeria species Absent in 25g <1x10 2 (<100) cfu/g Additional Testing: If Enterobacteriaceae exceeds target level Test Target Maximum E.coli <1x10 1 (<10) cfu/g 1x10 2 (100) cfu/g Page 4 of 9

5 Notes: 1) Microbiological analysis is carried out annually as per industry survey. 2) Microbiological sampling is random and is representative of the Mills products. 3) Flour is not positively released on microbiological results 4) It is understood that there are no controlling processes in the manufacture of flour to remove the micro organisms that may be present on the raw material. 5) The levels of organisms present on the grain may fluctuate due to the conditions in the field during the growing and harvesting seasons. 6) The maximum given limits are for guidance for AML to use if batches exceed targets. These maximum levels are based on two main criteria: the typical minimum levels present of organisms to cause food poisoning or formation of toxins, and log reduction by baking (bread products taken to be the typical use of the flour). 7) It is anticipated that the flour will at minimum receive a baking process (or equivalent temperature / time combination heat treatment) as part of the manufacture of the final product. This process will destroy vegetative cells but may not remove all spores (risk organisms marked *). Food Safe GMP practices should be employed at the storage and pre-baking stage to prevent the formation of these spores (or toxins ). Page 5 of 9

6 Nutrition Information: Analytical State Test Method Date of last review: April 10 Theoretical State Source of Data Parameter Typical Values, per 100g Test method/data source Energy kj kcal Calculated as per Legislation (incl fibre energy) Protein (g) (N x 6.25) 10.5 AM Company Specification 9.6% /5.7 x 6.25 Available Carbohydrate (g) 60.5 Calculated by difference sugar 2.1 McCance & Widdowson starch 58.4 Calculated by difference polyols Absent Total Fat (g) 2.2 McCance & Widdowson saturates 0.3 McCance & Widdowson mono-unsaturates 0.3 McCance & Widdowson Polyunsaturates 1.0 McCance & Widdowson Cholesterol (mg) Absent- Dietary Fibre (g) 10.9 AOAC Sodium (mg) 3.0 McCance & Widdowson Moisture (g) 14.3 AM Company Specification Ash (g) 1.6 Typical value Organic Acids (g) Absent Note: 1) The values above are typical Allied Mills standards. Page 6 of 9

7 Please note: The contamination risks identified below are likely adventitious contaminants of flour. Wheat is cleaned before milling by a screen room designed to remove this contamination but we are unable to guarantee 100% removal if present. Allergen Allergen Cereals containing gluten (wheat) and products thereof Cereals containing gluten (rye, barley, oats, spelt, kumat or their hybrid strains) and products thereof Crustaceans and products thereof NO NO Egg and products thereof NO NO Fish and products thereof NO NO Peanuts and products thereof NO NO Contains Yes / No Contamination Risk Yes / No Comments, including source of allergen YES N/A Made from wheat NO YES Potential contamination in raw material. Soybeans and products thereof NO YES Potential contamination in raw material. Milk and products thereof NO NO NO Nuts (almond, hazelnut, walnut, NO cashew, pecan, brazil, pistachio, macadamia and Queensland) and products thereof Celery and products thereof NO NO Lupin and products thereof NO NO Molluscs and products thereof NO NO Mustard and products thereof NO NO Sesame seeds and products thereof NO NO Sulphur Dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO 2 NO NO Page 7 of 9

8 Food Intolerance Information Food Contains Contamination Comments Yes / No Risk Yes / No Corn/Maize and products thereof NO YES Potential contamination in raw material. Seeds and products thereof NO YES Potential contamination in raw material. Fruit and products thereof NO NO Vegetable and products thereof NO NO Hydrolysed Vegetable Protein NO NO Textured Vegetable Protein NO NO Yeast NO NO Beef and products thereof NO NO Pork and products thereof NO NO Lamb/Mutton and products thereof NO NO Poultry and products thereof NO NO AZO and Coal Tar Dyes NO NO BHA/BHT NO NO Benzoates NO NO Natural and Artificial Colours NO NO Natural and Artificial Flavourings NO NO Caffeine NO NO M.S.G. and Glutamates NO NO Added Salt NO NO Potassium based salt substitute NO NO Added Sugar NO NO Sweeteners NO NO Other additives NO NO Page 8 of 9

9 Special Dietary Requirements: Does this product meet the following claims: Suitable for Vegetarians Suitable for Vegans Suitable for Coeliacs Suitable for Hindus Kosher certificated Halal certificated Organic certificated Yes/No Yes Yes No Yes No No No Warranty: All ingredients and packaging supplied by Allied Mills do not contain any genetically modified materials, additives or processing aids. All ingredients and packaging supplied by Allied Mills will comply with one of the following: i) British Retail Consortium Certification ii) All applicable hygiene and food safety legislative and regulatory requirements. These certifications, legislative and regulatory requirements include reference to Mycotoxins, Pesticide Residues and Heavy Metals. Page 9 of 9