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  • Certificate of Analysis: Chemical Test

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    Tedy Pramono
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    This certificate of analysis provides the results of chemical and physical tests conducted on a 25kg batch of Terigu Gerbang wheat flour. [1] The tests show the flour has 13.60% moisture, 14.90% protein, 0.54% ash, 38.00% wet gluten, and a falling number of 364.00 seconds. [2] Additional tests found the flour has 64.50% water absorption, stability of 16.47 minutes, height of 1,115.00 BU, extensibility of 135.00 mm, and area of 215.00 cm2 in farinogram and extensogram tests. [3] Only 0.10% of the flour was retained in the

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    COA GB

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    This certificate of analysis provides the results of chemical and physical tests conducted on a 25kg batch of Terigu Gerbang wheat flour. [1] The tests show the flour has 13.60% moisture, 14.90% protein, 0.54% ash, 38.00% wet gluten, and a falling number of 364.00 seconds. [2] Additional tests found the flour has 64.50% water absorption, stability of 16.47 minutes, height of 1,115.00 BU, extensibility of 135.00 mm, and area of 215.00 cm2 in farinogram and extensogram tests. [3] Only 0.10% of the flour was retained in the

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    © All Rights Reserved
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    15 views1 page

    Certificate of Analysis: Chemical Test

    Uploaded by

    Tedy Pramono
    This certificate of analysis provides the results of chemical and physical tests conducted on a 25kg batch of Terigu Gerbang wheat flour. [1] The tests show the flour has 13.60% moisture, 14.90% protein, 0.54% ash, 38.00% wet gluten, and a falling number of 364.00 seconds. [2] Additional tests found the flour has 64.50% water absorption, stability of 16.47 minutes, height of 1,115.00 BU, extensibility of 135.00 mm, and area of 215.00 cm2 in farinogram and extensogram tests. [3] Only 0.10% of the flour was retained in the

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    © All Rights Reserved
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    of 1

    Certificate 

    Of Analysis

    Certificate of Analysis ....: QGRBP­0173­2204 Batch number ................: GG M104


    Item name......................: Terigu Gerbang@25kg Batch date......................: 15 April 2022

    This is to certify that the product described herein has been tested according to appropriate official procedures and is considered to
    conform to the quality requirements:
    Chemical Test :
    Quality Parameter Unit Test Result Test Method
    Moisture % 13,60 Buhler Moisture Tester, 10 min. at 130 C
    Protein %db 14,90 AACC Method 46­12
    Ash % as is 0,54 ICC 104/1
    Wet Gluten % 38,00 AACC Method 38­12
    Falling Number sec 364,00 AACC Method 56­81 B
    Physical Test :
    Quality Parameter Unit Test Result Test Method
    Farinogram
    Water Absorption % as is 64,50 AACC Method 54­21
    Stability Min 16,47 AACC Method 54­21
    Ekstensogram (third pull)
    Height at 5 min BU 1.115,00 AACC Method 54­10
    Extensibility mm 135,00 AACC Method 54­10
    Area cm2 215,00 AACC Method 54­10
    Granulation
    212 ц (retained) % 0,10 AACC Method 50­10

    Makassar, 09 May 2022
    Prepared by, Approved by,

    (e­document without signature) (e­document without signature)

    Quality Control Section Head PDQC Manager

    Head Office & Factory Representative Office
    Jl. Hatta No. 302, Ujung Tanah DBS Bank Tower 9th Floor, Ciputra World Jakarta 1
    Ujung Tanah, Ujung Pandang Jl. Prof. Dr. Satrio Kav. 3­5, Karet Kuningan
    Sulawesi Selatan Jakrta 12940
    East Kota Makassar
    Telp : +62 411 3622220, Fax :  Telp. (021) 526 7725 (huntung) / Fax: (021) 526 7715

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