Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Dextrose, Rapeseed Oil, Soy Flour, Wheat Flour, Calcium Carbonate, Mono Diglyceride
- Technologies
- Product Families
- Composition
Composition % Country of origin Dextrose 30-35 Belgium, Spain Salt 20-25 The UK Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine) 20-25 The UK, (The UK, United States, Sweden, China, India) Rapeseed Oil 10-15 The UK, France, Denmark, Germany, Ireland, Italy, Austria, Belgium, Cyprus, Czech Republic, Estonia, Finland, Greece, Luxembourg, Poland, Slovenia, Hungary, Latvia, Malta, Portugal, Spain, Lithuania, Netherlands, Slovakia, Sweden, Ukraine, Russian Federation, Australia, Kazakhstan, Romania, Bulgaria, Croatia Soya Flour 10-15 Austria, Hungary, Slovakia Emulsifiers: E481 MB Sodium Stearoyl Lactylate, E472e Monoand diacetyltartaric acid esters of mono- and diglycerides of fatty acids, E471 SG MonoDiglycerides of Fatty Acids 5-10 The UK, France, Denmark, Germany, Austria, Belgium, Czech Republic, Poland, Hungary, Netherlands, Malaysia, Indonesia, Ukraine, Papua New Guinea, Australia Flour Treatment Agent: E300 Ascorbic Acid, E920 L-cysteine Hydrochloride Monohydrate <1 China, India Carrier: E170 Calcium Carbonate <1 France, Spain Enzymes (Wheat) trace France, Denmark, Finland, Netherlands, Liechtenstein
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Intended Use
- Excellent white and brown rolls and baps.
- Economical in use.
- Short eating finished goods.
- Excellent volume.
- Good flavor and fresh eating qualities.
- Usage Information
- 7% 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 | |
| Carbohydrate | 46.54 | g/100g | — |
| Carbohydrate (of which Sugars) | 28.47 | g/100g | — |
| Energy | 370 | kcal/100g | — |
| Fat | 17.54 | g/100g | — |
| Fat (of which Saturates) | 5.6 | g/100g | — |
| Fibre | 1.68 | g/100g | — |
| Protein | 5.63 | g/100g | — |
| Salt | 22.27 | g/100g | — |
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG Flour 16.000 London Roll 7% Concentrate 1.120 Yeast 0.500 Water 9.000 Total Weight 26.620 Soft Rolls/Baps
- Place all of the ingredients into a spiral mixing bowl.
- Mix on slow speed for 2 minutes.
- Mix on fast speed for 6 minutes.
- Scale as desired.
- Prove for approximately 45 minutes.
- Bake at 232°C (450°F) for 15 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 Yes Yes Eggs nO Yes 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 Regulation (EC) No. 1272/2008 CLP: Not Classified
Packaging & Availability
- Packaging Type
- Packaging Information
- 25kg net in a food grade polyethylene bag
- Palletisation: 40
Storage & Handling
- Shelf Life and Storage
- 270 days
- Cool and dry conditions