Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Soy Flour, Wheat Flour, Calcium Carbonate, Mono Diglyceride
- Technologies
- Product Families
- Composition
Composition % Country of Origin Salt 30-35 The UK, China Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine) 25-30 The UK, (The UK, United States, Sweden, China, India) Soya Flour 20-25 Austria, Hungary, Slovakia Carrier: E516 Calcium Sulfate 10-15 The UK Emulsifiers: E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids, E481 SG Sodium Stearoyl Lactylate, E471 SG Mono and Diglycerides of Fatty Acids 5-10 Malaysia, Indonesia, Papua New Guinea, Thailand, Austria, Belgium, Bulgaria, Croatia, Republic of Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, UK Flour Treatment Agents: E300 Ascorbic Acid, E920 L-cysteine Hydrochloride Monohydrate <1 China, India Enzyme (Wheat) trace France, Denmark, Germany, Finland, Netherlands, Sweden, Liechtenstein
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Intended Use
- High volume.
- Excellent crispy crust.
- Good crust retention.
- Good economy in use.
- Usage Information
- 5% on flour weight
Properties
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| E. coli | max. 10 | cfu/g | — |
| B. cereus | max. 100 | cfu/g | — |
| C. perfringens | max. 10 | cfu/g | — |
| Staphylococcus | max. 20 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Available Carbohydrate | 23.6 | g/100g | — |
| Carbohydrate (of which Sugars) | 1.71 | g/100g | — |
| Energy | 265 | kcal/100g | — |
| Fat | 13.74 | g/100g | — |
| Fat (of which Saturates) | 8.89 | g/100g | — |
| Fibre | 4.21 | g/100g | — |
| Protein | 9.59 | g/100g | — |
| Salt | 31.28 | g/100g | — |
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG % Bread flour 10.000 100.00 Crusty 5% Concentrate 0.500 5.00 Yeast 0.375 3.75 Water 5.625 56.25 Total Weight 16.500 Crusty Rolls/Baguettes/Batons
- Add all ingredients into a spiral mixing bowl.
- Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
- Dough temperature should be 24-26°C.
- Scale as desired.
- Prove for 40-50 minutes.
- Bake at 240°C for 20 minutes, with steam during first 20 seconds.
- Pull damper for final 5 minutes.
- Food Intolerance Data
Present in Formulation Present on Line Present on Site Peanuts No No No Tree Nuts No No No Sesame Seeds No No No Milk (Including lactose) No No Yes Eggs No No Yes Fish No No No Crustaceans & Shellfish No No No Soya Yes: Soya Flour Yes Yes Cereals containing Gluten Yes: Wheat Flour, Enzymes wheat as carrier Yes Yes Celery No No No Mustard No No No Lupin No No No Sulfur dioxide and sulphites >10mg/kg No No No GM labeling required No No No Suitable for Vegans & Vegetarians Yes Yes Yes
Packaging & Availability
- Packaging Type
- Packaging Information
- 25kg net in a food grade polyethylene bag
- Palletisation: 40
Storage & Handling
- Shelf Life and Storage
- 180 days
- Cool and dry conditions