Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Dextrose, Rapeseed Oil, Wheat Flour, Mono Diglyceride, Palm Stearin
- Technologies
- Product Families
- Composition
Composition % Country of Origin Dextrose 20-25 France, Belgium, Hungary, Spain, Bulgaria Rapeseed Oil 20-25 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, Romania, Bulgaria, Croatia Salt 15-20 The UK, China Palm Stearin SG 10-15 Ivory Coast, Cameroon, Brazil, Malaysia, Indonesia, Colombia, Papua New Guinea, Thailand, Guatemala Palm Oil SG 10-15 Malaysia, Indonesia, Papua New Guinea Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine) 5-10 The UK, (The UK, United States, Sweden, China, India) Emulsifiers: E481 SG Sodium Stearoyl Lactylate, E471 SG Mono and Diglycerides of Fatty Acids 5-10 Malaysia, Indonesia, Papua New Guinea Flour Treatment Agent: E300 Ascorbic Acid <1 China Enzyme (Wheat) trace France, Denmark, Germany, Finland, Netherlands, Sweden, Liechtenstein
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Intended Use
- Just add flour, yeast and water.
- With the addition of sugar and fruit, it also produces first class buns and hot cross buns etc.
- Usage Information
- 10% on flour weight
- 32.0 kg Flour
- 3.2 kg BAKTEM RED SOFT ROLL CONC
- 1.0 kg Yeast
- 17.6 kg Water
MixingTimes
- Conventional: 15 minutes
- Spiral: 2 minutes slow, 6 minutes fast
- High Speed: 2½ to 3 minutes
Method
- No time dough
- Dough: temperature 27°C (80°F)
- Proof: approximately 50 to 55 minutes
- Bake: 12 to 15 minutes 230°C (450°F)
Properties
- Physical Form
- 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 | 28 | g/100g | — |
| Carbohydrate (of which Sugars) | 21.46 | g/100g | — |
| Energy | 591 | kcal/100g | — |
| Fat | 52.85 | g/100g | — |
| Fat (of which Saturates) | 21.19 | g/100g | — |
| Fibre | 0.37 | g/100g | — |
| Protein | 0.74 | g/100g | — |
| Salt | 15.71 | g/100g | — |
Technical Details & Test Data
- Sample Formulation Group 1
Ingredient KG % Wheat flour 10.000 100.00 Baktem Red Soft Roll 10% Concentrate 1.000 10.00 Yeast 0.300 3.00 Water 5.500 55.00 Total Weight 16.800 Yield 186 soft rolls
- Place all of the 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 at 90g.
- Prove for 50-55 minutes at 27°C.
- Bake at 230°C for 12-15 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 No Yes Fish No No No Crustaceans & Shellfish No No No Soya No 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
- 12.5kg net in cardboard carton with double food grade polythene liners
- Palletisation: 72
Storage & Handling
- Shelf Life and Storage
- 365 days
- Cool and dry conditions