White caramel sugar in pieces, not calibrated
PHYSICAL AND CHEMICAL PROPERTIES
|
Min
|
Max
|
Typical
|
Unit
|
Method
|
Total solids
|
99
|
|
|
w%w (20°C)
|
BSCH011
|
pH
|
6.5
|
7.5
|
|
sol. 1:1
|
BSCH001
|
Color
|
|
22
|
|
icumsa 420 nm
|
BSCH023
|
Sucrose
|
99.5
|
|
|
w%w on ds
|
BSCH036
|
MICROBIOLOGICAL PROPERTIES
|
Max
|
Typical
|
Unit
|
Method
|
Total mesophiles
|
200
|
|
/10g ds 30°C
|
BSMI001
|
Yeast
|
10
|
|
/10g ds 25°C
|
BSMI011
|
Form
|
10
|
|
/10g ds 25°C
|
BSMI011
|
To write a feedback