In-depth Analysis | Quality Inspection Report for Ultimate Bread Crumbs
We recently put our signature Panko to a full lab test. As experts, we look past the texture to the technical data: safety, moisture, and purity. We will explain the significance and standards of indicators such as microbial indicators, toxins, and heavy metals.
|
Testing Items |
Testing Method |
High-quality range |
|
Hydration |
10.2% |
8% - 12% |
|
Al |
2.42 mg/kg |
≤ 100 mg/kg |
|
Sulfur Dioxide Residue |
Not detected |
Not detectable/trace amounts |
- Hydration:Key performance indicators. These determine the crispness and stability of breadcrumbs. Excessive moisture content can lead to mold and a lack of crispness after frying; insufficient moisture content results in brittleness and excessive crumbs.
- Al: Leavening agent residue. This reflects the amount of baking powder used in production. The low value indicates the manufacturer's precise control over the leavening agent, avoiding the risks associated with exceeding the standard.
-
Sulfur Dioxide Residue:Bleaching control. This indicates that the product was not bleached with sulfites, thus preserving its natural wheat flavor.
Microbiological Indicator Analysis: Cleanliness and Hygiene Level
Microbiological levels are the ’gold standard’ for measuring the management level of a modern factory. This report shows that all microbiological results are extremely low (<10 CFU/g), indicating an extremely high level of cleanliness in the production environment.
- Total Colony Count&Coliforms: Both reported results are <10. High-quality breadcrumbs should be strictly controlled below 10,000 CFU/g. This product is close to a ‘sterile’ state, which means that during secondary processing (such as frozen coating products), the hygiene risk of the final product can be highly
- Pathogenic Bacteria(Staphylococcus aureus, Salmonella, etc.):Not detected. As the bottom line for food safety, this item must be zero.
- Mold and Yeast:<10 CFU/g. Although breadcrumbs have low moisture content, excessive mold can produce off-odors. The low value of this product ensures the quality stability during storage.
Toxins and Heavy Metals Indicators: Raw Material Purity
The raw material for breadcrumbs is mainly wheat flour. These indicators reflect the safety of the upstream flour raw materials.
- Mycotoxins (Aflatoxin B1, Ochratoxin A, etc.):None detected. Grains can produce toxins if they become damp during storage. The fact that none were detected indicates strict selection of the raw wheat and excellent storage conditions.
- Heavy Metals (Lead Pb, Cadmium Cd):Lead was 0.069 mg/kg, Cadmium not detected. This reflects the health of the planting soil. The values are far below the national standard limits, indicating extremely high safety.
The test report shows that Ultimate breadcrumbs meet extremely high industrial standards.
- High Hygiene Standards:Microbiological indicators almost reach laboratory-level cleanliness, which is crucial for export products or high-end catering supplies.
- Excellent Process Control:The precise control of the 10.2% moisture content indicates that the product will have an excellent needle-like structure and crispiness when fried, and will not easily absorb excessive oil.
- Pure and Additive-Free: No preservatives (sorbic acid) or sulfur dioxide were detected, aligning with the current market trend of ‘clean label’ products.
This test report is the certificate of our product quality, if you have any technical questions about this report or would like to obtain customized coating solutions for your products, please feel free to contact our expert team.
Contact
Leona
SHIPULLER ULTIMATE(DEZOU)FOOD CO.,LTD
Email: info@cnbreading.com
WhatsApp: +86 136 8369 2063