Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Technologies
- Product Families
- Composition
Composition % Country of Origin Water 50-55 The UK Sugar 20-25 The UK, Mauritius, Zambia, Mozambique Emulsifiers: E475 Polyglycerol Esters of Fatty Acids SG, E471 SG Monoand Diglycerides of Fatty Acids 15-20 Malaysia, Indonesia, Papua New Guinea Ethanol 1-5 The UK, France E570 Stearic Acid SG 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)
- Ethanol, E570 Stearic Acid
- Acidity Regulator (E525 Potassium Hydroxide).
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Intended Use
- Ovalett NNC 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
SPONGE:
- 0.090 kg OVALETT NNC
- 2.700 kg Cake Flour
- 2.750 kg Sugar
- 0.125 kg HERCULES BAKING POWDER
- 2.000 kg Egg
- 0.900 kgWater
METHOD:
- Blend all ingredients together 4 minutes top speed, 5 minutes second speed.
- Scale at 150g. Bake at 205°C (400°F). Approximately 15 to 20 minutes.
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 | max. 10 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Carbohydrate | 25.97 | g/100g | — |
| Carbohydrate (of which Sugars) | 25.97 | g/100g | — |
| Energy | 299 | kcal/100g | — |
| Fat | 21.69 | g/100g | — |
| Fat (of which Saturates) | 21.41 | g/100g | — |
| Fibre | 0 | g/100g | — |
| Protein | 0 | g/100g | — |
| Salt | 0.06 | g/100g | — |
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 2.00 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 Yes Yes Fish No No No Crustaceans & Shellfish No No No Soya No Yes 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