Sweet corn flour
CLASSIFICATION OF SWEET CORN
FLOUR
Sweet corn flour, in the form of fine yellow powder,
obtained by dehydration of sweet corn grain (to the water content of less than 10
%), and subsequent milling and heat treatment (at the temperature of 70 °C for
4 to 5 hours). The product has a rate of passage through a sieve with an
aperture of 500 micrometers of 100 %, an ash content of 2.69 %, and a starch
content of 16.28%. It is intended to be used for the preparation of ice-cream.
SUBHEADING 2005.80 GIRs 1
and 6.
HS SUBHEADING CONSIDERED: 20.05, 21.06 and 23.02
Cesar Olivier Dalston, www.dalston.com.br
Source: Harmonized System
Committee (52nd Session – September
2013).