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MUSTARD POWDER

MUSTARD POWDER

Mustard powder is produced according to TU 9146-042-70586390-04 by successive grinding and classification of mustard oilcake remained after pressing oil from mustard seeds cleared of seed coats.

Regarding its physicochemical and microbiological indices mustard powder made of Oriental Mustard (Brassica Juncea) meets the following requirements:

Physicochemical indices

mass fraction of moisture, % no more 7.00
Mass fraction calculated on ABC:
of allyl mustard oil, no less 1.25 1.20 1.10 0.90
of raw fat, no less 11.00 10.00 10.00 8.00
of total ash, no more 6.00 6.60 6.60 6.8
of ash insoluble in 10% HCL 0.3 0.5 0.6 0.65
dark inclusions pc/1 mg, no more 15.00 35.00 50.00 110.00
metallic contaminants, mg/1 kg, no more 0.50 4.00 6.00 10.00

Microbiological indices

Yeast, pc/g, no more 1*104
Mold, pc/g, no more 0
Coliforms, % in 1 mg 0
Salmonella, % in 25 g none

Regarding its physicochemical and microbiological indices mustard powder made of Oriental Mustard (Brassica Juncea) and Yellow Mustard (Sinapis Alba) meets the following requirements:

Physicochemical indices

mass fraction of moisture, % no more 7.60
Mass fraction calculated on ABC:
of allyl mustard oil, no less 0.90
of raw fat, no less 11.00
of total ash, no more 6.70
of ash insoluble in 10% HCL 0.6
dark inclusions pc/1 mg, no more 35.00
metallic contaminants, mg/1 kg, no more 1.0

Microbiological indices

Yeast, pc/g, no more 1*104
Mold, pc/g, no more 0
Coliforms, % in 1 mg 0
Salmonella, % in 25 g none

Regarding its physicochemical and microbiological indices mustard powder made of Yellow Mustard (Sinapis Alba) meets the following requirements:

Physicochemical indices

mass fraction of moisture, % no more 7.60
Mass fraction calculated on ABC:
of allyl mustard oil, no less 0.25
of raw fat, no less 10.00
of total ash, no more 6.80
of ash insoluble in 10% HCL -
dark inclusions pc/1 mg, no more 35.00
metallic contaminants, mg/1 kg, no more 1.0

Microbiological indices

Yeast, pc/g, no more 1*104
Mold, pc/g, no more 0
Coliforms, % in 1 mg 0
Salmonella, % in 25 g none