dry basis) Min. 4% Total Ash 1.3 to 1.7% Acidity (% w/v solution) 1.40% max PH( of 10% solution) 45.0 to 6.0 Reducing Sugar (%w/w as anhydrous maltose) Max. 60% Specific Gravity (At 20 deg. C) 1.3 to 1.5 Starch Negative Viscosity 60,000 to 2,00,000 cp Microbial limit test. SPC at 37 deg. C 10000 cfu/gm Yeast Moulds 50 cfu/gm Coliforms Absent Staphylococcus Aureus Absent Salmonella Species Absent Profile of Carbohydrates Glucose (gm/100 gm) 3.9-8.6 Fructose (gm/100 gm) 0.4-2.0 Sucrose (gm/100 g