I. Main Contents and Appearance: Adopted foodstuff class dibenzoyl peroxide (shortly named as B.P.O.) and edible class inertia carrier, prepared by unique and advanced technology, this product is made with low ash and sand, it is good white powder with fine appearance and better streamline. II. Usage and Functional Principle: This product is used to whiten the flour. The effective content benzoyl peroxide of this product can create the active oxygen [O] which can oxidize the yellow pigment in the flour to fad it within 24 hours thus to whiten the flour. Its decomposed products have sterilizing and antiseptic function. As a top grade filler, it can make flour more suitable for products such as dumpling and noodle, to enhance the toughness of dough and improve their cooking and chewing features, and make the flour have the best baking, steaming, boiling features, as well as fresh colors and pleasant taste. III. Technical Indices: No. of Standard: Q/320421ZST001—1997 Item — Indices Content of Benzoyl Peroxide: % 28±0.5 Water: % ≤2.0 Heavy metal (counting with Pb): % ≤0.003 Arsenium (As): % ≤0.0003 IV. Usage and Points for Attention: 1. Flourmill with micro solid feeder and flour matching system: feed evenly by the micro solid feeder, or add fixed amount in the matching system； 2. Other customers can add the fixed amount of product by the mixer or by manual way. The dosage added should be evenly, accurately and stably； 3. The adding dosage could not exceed the stipulated standard, as excess adding can cause the flour to look blue-grey color； 4. Suitable prolong the wakening time to get the best effect of flour product； 5. The whitening effect will be the best 24 hours later after adding. V. Recommended Adding Dosage: based on the stipulation of the public health standard of the state, the allowed maximum adding amount of the pure dibenzoyl peroxide in the flour is 60 ppm, thus you can calculate it is suitable to add 22g of this product in every 100kg flour. Except the allowed maximum adding amount based on the content should be decided, you should also make the sample test of the original flour so as to obtain the best adding dosage. VI. Storage and Transportation This product should be handled with care when it is transported, sealed and stored in particular cool, dry and clean warehouse which is far from heat resource. VII. Warranty Period: Under the storage conditions, its warranty period is one year. It can be still used if qualified after examination beyond the warranty period. VIII. Package This product is packed in plastic bag that is in accordance with the requirement of edible health. The outer package is 25 kg per paper drum and 5 plastic bags are in it with 5 kg each.
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