Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Dextrose, Rapeseed Oil, Soy Flour, Mono Diglyceride
- Technologies
- Product Families
- Composition
Composition % Country of origin Dextrose 35-40 Germany, Italy, Belgium, Hungary, Spain, Bulgaria Salt 25-30 The UK Soya Flour 10-15 Austria, Hungary, Slovakia Carrier: E516 Calcium Sulfate, 10-15 The UK Emulsifiers: E471 SG MonoDiglycerides of Fatty Acids, E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids 10-15 The UK, France, Denmark, Germany, Austria, Belgium, Czech Republic, Poland, Hungary, Netherlands, Slovakia, Malaysia, Indonesia, Ukraine, Papua New Guinea, Russian Federation, Australia Rapeseed Oil 1-5 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 Flour Treatment Agent: E300 Ascorbic Acid <1 China Enzyme (Wheat) trace France, Denmark, Finland, Netherlands, Liechtenstein, Germany, Sweden
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Intended Use
- High volume soft rolls and baps.
- Good shelf life.
- Cost in use savings.
- Suitable for all types of mixers.
- Excellent crumb structure and fresh keeping qualities.
- Suitable for wholemeal.
- 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 | |
| Carbohydrate | 34.37 | g/100g | — |
| Carbohydrate (of which Sugars) | 33.51 | g/100g | — |
| Energy | 299 | kcal/100g | — |
| Fat | 15.55 | g/100g | — |
| Fat (of which Saturates) | 8.06 | g/100g | — |
| Fibre | 1.08 | g/100g | — |
| Protein | 4.89 | g/100g | — |
| Salt | 26.01 | g/100g | — |
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG % Bread flour 10.000 100.00 Premium Roll 5% Concentrate 0.500 5.00 Yeast 0.312 3.12 Water 5.810 58.10 Total Weight 16.622 Yield 184 soft rolls
- Place 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 23-36°C.
- Scale at 90g and mold into roll shape.
- Prove for 50-55 minutes.
- Bake at 230°C 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 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: 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
- 12.5kg net in food grade polythene bag
- Palletisation: 80
Storage & Handling
- Shelf Life and Storage
- 270 days
- Cool and dry conditions