Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Ingredients
- Dextrose, Rapeseed Oil, Soy Flour, Thiamin, Wheat Flour, Calcium Carbonate
- Technologies
- Product Families
- Composition
Composition % Country of origin Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine) 45-50 The UK, (The UK, United States, Sweden, China, India) Carrier: E516 Calcium Sulfate, E170 Calcium Carbonate 30-35 The UK, France, Spain Emulsifiers: E481 SG Sodium Stearoyl Lactylate, E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids 10-15 Malaysia, Indonesia, Papua New Guinea, Austria, Belgium, Bulgaria, Croatia, Republic of Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, UK Dextrose 1-5 Germany, Italy, Belgium, Hungary, Spain, Bulgaria Soya Flour 1-5 Austria, Hungary, Slovakia Flour Treatment Agent: E300 Ascorbic Acid <1 China Rapeseed Oil <1 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 Enzyme (Wheat) <1 France, Denmark, Germany, Finland, Netherlands, Sweden, Liechtenstein
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Intended Use
- Designed to improve bread quality, especially immediate softness.
- Produces dough which is easy to handle and process, offering consumers a delicious softer crumb.
- Versatile in application.
- Flour optimisation.
- Produces a delicious white crumb.
- Usage Information
- 1% 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 | 42.71 | g/100g | — |
Carbohydrate (of which Sugars) | 5.25 | g/100g | — |
Energy | 327 | kcal/100g | — |
Fat | 14.11 | g/100g | — |
Fat (of which Saturates) | 11.68 | g/100g | — |
Fibre | 2.65 | g/100g | — |
Protein | 6.04 | g/100g | — |
Salt | 0.96 | g/100g | — |
Technical Details & Test Data
- 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: 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 food grade polythene bag
- Palletisation: 80
Storage & Handling
- Shelf Life and Storage
- 270 days
- Cool and dry conditions