GOST and shelf life of semolina

Semolina is one of the main products of daily consumption. Its production is strictly limited and dictated by the requirements and specifications. We will talk about them in this article.

It should be borne in mind that the so-called "semolina" was developed by the All-Russian Research Institute of grain and its products, which implies high requirements for its production. This current standard and technical conditions were also adopted by a number of other states, such as Azerbaijan, Armenia, Belarus, Kazakhstan, Kyrgyzstan, Moldova, Tajikistan, Turkmenistan, Uzbekistan, and Ukraine.

Under the decoy in this case refers to a product made from soft and durum wheat, or from durum wheat in the ratio of 2: 8 to soft. Requirements for the production of semolina, were officially adopted on July 1, 1998 and are now in the form of GOST.

The semolina, according to the latest accepted and current GOST 7022-97, should have a uniform white or cream color. The consistency should be uniformly powdery without lumps or other impurities. The semolina may contain opaque white particles of cereals and translucent oval-like particles of cream or yellowish color.

The taste of this grits should not be bitter, sour or have another unnatural aftertaste, it is also important that the use of the product should not be a crunchthat may indicate improper storage conditions or its manufacture. The smell, too, should not be very pronounced, semolina should not smell like mold or have other odors inherent in it.

The semolina is a product of wheat grain processing. As mentioned above, semolina contains cereals from grinding of soft wheat (M), hard wheat (T) and soft wheat with a mixture of hard wheat (MT). Depending on the type of wheat used, the semolina is divided into the above three corresponding types.

In semolina, the amount of pesticides and toxins contained in it should not exceed a strictly specified level. The permitted rate of such substances per 100 grams is 0.05 grams. A small amount in the composition of the grains of sprouted wheat grains, barley and even rye (no more than 4 grams per 100 grams of the product) is allowed. In percentage terms, this figure should not exceed 3%.

As we wrote above, it is divided into three main types of wheat varieties. After the manufacture of cereals, each species must have a certain percentage of moisture and size. If the humidity for all species remains the same - no more than 15%, then the size for semolina from soft wheat varieties is 8%, and for the other two types - the same for 5%. An exception may be a batch specially manufactured for use in particularly cold regions, for example, in the northern regions, the Arctic. In this case, the humidity of the semolina should be no more than 14% for all types. This percentage of moisture can also be given to croup, which is subject to long storage. The reason for this is that a small amount of moisture in the croup allows to minimize infection by insects and the occurrence of mold.

Easy to guess that croup with a low percentage of moisture has a longer shelf life. For another characteristic of cereals - ash content in terms of dry matter - the values ​​for each type of cereals also differ, for M it is 0.6%, for MT it is 0.7%, for T it is 0.85%. Particles weighing more than 0.4 mg in the composition of cereals are not allowed. It is not allowed to infect grains with pests or the presence of traces of their vital activity.

The above requirements are combined into one GOST, which is not the only standard in the production of semolina. There are a number of other state standards for the control of the final product, among which are instructions for determining ash content, humidity, determination of toxic substances, packaging and storage requirements, as well as smell, color and taste of the product.

You will learn more interesting information about semolina in the next video.