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  • Peacock Biru C060205

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    buatpameran dua
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    The certificate analyzes the Peacock brand product with production code C060205. [1] Test results found the product complied with quality requirements for moisture content, protein content, ash content, and wet gluten. [2] Additional physical dough tests for water absorption, development time, length, and max strength were also within standards. [3] The certificate was prepared by the lab technician and approved by the QC supervisor on June 3, 2023.

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    The certificate analyzes the Peacock brand product with production code C060205. [1] Test results found the product complied with quality requirements for moisture content, protein content, ash content, and wet gluten. [2] Additional physical dough tests for water absorption, development time, length, and max strength were also within standards. [3] The certificate was prepared by the lab technician and approved by the QC supervisor on June 3, 2023.

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    © All Rights Reserved
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    10 views2 pages

    Peacock Biru C060205

    Uploaded by

    buatpameran dua
    The certificate analyzes the Peacock brand product with production code C060205. [1] Test results found the product complied with quality requirements for moisture content, protein content, ash content, and wet gluten. [2] Additional physical dough tests for water absorption, development time, length, and max strength were also within standards. [3] The certificate was prepared by the lab technician and approved by the QC supervisor on June 3, 2023.

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    © All Rights Reserved
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    of 2

    CERTIFICATE OF ANALYSIS

    Product Brand : Peacock


    Biru Production Code : C060205
    Production Date : June 2, 2023

    This certificate states that the product has been tested in accordance with official procedures and
    found to comply with the specified quality requirements

    Test Result
    a. Chemical Test
    Quality Parameter Result Method
    Moisture Content ( % ) 13.50 IK-TQC-008; IK-TQC-011
    Protein Content ( % db ) 13.11 IK-TQC-011; IK-TQC-012
    Ash Content ( % as is ) 0.45 IK-TQC-010; IK-TQC-011
    Wet Gluten (%) 32.50 IK-TQC-032

    b. Physical Dough Test


    Quality Parameter Result Method
    Farinogram : IK- TQC-014
     Water absorption (%) 61.5
     Development time (min) 13.7
    Extensogram : IK- TQC-015
     Length (cm) 13.8
     Max (BU) 700

    Cilegon, June 3, 2023


    Prepared by, Approved by,
    (e-document without signature) (e-document without signature)

    Ira Hastanti Angga Pratama


    Lab Technician QC Supervisor

    Head Office :
    Jalan Tanah Abang III No 14 Jakarta – 10160, Phone : +6221 385 3625, Fax : +6221 3853628
    Factory :
    Krakatau Indutrial Estate Cilegon II, Jalan Raya Anyer KM 10, Ciwandan – Cilegon 42445, Phone : +62254 605208, Fax : +62254 605472

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