Description
Technical aspects
Brown flaxseed is characterised by its stable structure, low moisture content and very good microbiological stability. The product does not crumble, does not contain impurities and complies with EU food safety requirements.
| Parameter | Value |
|---|---|
| Moisture content | < 9% |
| E. coli | < 10 cfu/g |
| Salmonella | Absent |
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