Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
- Composition
Composition % Country of origin Water 40-45 The UK Sugar 20-25 The UK, Mauritius, Zambia, Mozambique Emulsifiers: E475 SG Polyglycerol Esters of Fatty Acids, E471 SG Mono- and Diglycerides of Fatty Acids 15-20 Malaysia, Indonesia, Papua New Guinea Solvent (Monopropylene Glycol) (May be classed as processing aid in finished product) 15-20 Germany E570 SG Stearic Acid 1-5 Malaysia, Indonesia Acidity Regulator: E525 Potassium Hydroxide <1 Sweden - Ingredients
- Water, Sugar
- Emulsifiers (E475 Polyglycerol Esters of Fatty Acids, E471 Mono- and Diglycerides of Fatty Acids)
- Solvent (Monopropylene Glycol)
- E570 Stearic Acid
- Acidity Regulator (E525 Potassium Hydroxide).
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Intended Use
- Halal suitable, therefore appealing to a variety of different markets.
- Ovalett gives tolerance to the batter. Therefore, any unwanted minor variations in egg and flour properties are reduced.
- Enhancing the eating and keeping qualities of sponge and cake.
- Usage Information
- 1-2% on Batter Weight, Equivalent to 3% of Flour Weight.
Properties
- Physical Form
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| E. coli | max. 10 | cfu/g | — |
| Total Enterobacteriaceae | max. 10 | cfu/g | — |
| Total Viable Count | max. 1,000 | cfu/g | — |
| Yeast and moulds | 10 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Carbohydrate | 37.29 | g/100g | — |
| Carbohydrate (of which Sugars) | 21.09 | g/100g | — |
| Energy | 317 | kcal/100g | — |
| Fat | 21.49 | g/100g | — |
| Fat (of which Saturates) | 21.22 | g/100g | — |
| Fibre | 0 | g/100g | — |
| Protein | 0 | g/100g | — |
| Salt | 0.06 | g/100g | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG Ovalett 0.090 Cake flour 2.700 Sugar 2.750 Hercules Baking Powder 0.125 Egg 2.000 Water 0.900 Total Weight 8.565 Sponge
- Place all of the ingredients into a mixing bowl.
- Mix on top speed for 4 minutes.
- Mix on second speed for 5 minutes.
- Scale at 150g.
- Bake at approximately 205°C (400°F) for 15-20 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 No Yes Fish No No No Crustaceans & Shellfish No No No Soya No No Yes Cereals containing Gluten No 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
- 10kg net in a food grade plastic pail with lid
- Palletisation: 60
Storage & Handling
- Shelf Life and Storage
- 270 days
- Cool and dry conditions