Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
- Sourcing the best raw a few miles for malting (which includes sprouting): 90% of our raw materials are from the UK, the vast majority grown locally - keeping food miles to an absolute minimum. We have a strong relationship with local growers - helping ensure quality is always top of the agenda. There is robust traceability in our supply chain - enabling you to reassure customers about the ingredients in your products.
- Natural wholegrain ingredients: All our malted ingredients are whole grain. The wholegrain consists of bran (Source of fiber, B vitamins, and minerals), endosperm (Carbohydrates, some protein, some B vitamins), and germ (B vitamins, vitamin E, minerals) whilst the refined grain only consists of endosperm (Carbohydrates, some protein, some B vitamins). When the grains are germinated and malted or roasted, or toasted, they retain the full fiber content. This means that our diastatic and non-diastatic malt flours contain all the natural wholegrain goodness.
- As a whole grain, barley is rich in fiber. It is also a good source of vitamin B1, magnesium, and niacin.
- Crystal malts are made by heating germinated grain (usually barley) in a roasting drum. Heating causes enzymes naturally present in the grain to rapidly convert grain starch into sugars. As heating progresses, some of the sugars caramelize, producing sweet malt flavors. This malt is high in maltose, a reducing sugar. Along with glucose, this provides an excellent and essential food source for the yeast to feed from during the fermentation process. It is also the most abundant form of sugar in malt and significantly enhances the overall flavor profile of the final product. Maltose supports the Maillard reaction, the nonenzymatic browning that is known for making foods delicious. It’s the complex and cascading chemical reaction between reducing sugars and amino acids that occurs during the baking process and it results in the formation of highly appealing flavors and colors. When added to bread recipes, these malts function as a flavoring and crust coloring aid.
- Cristone 30 has a sweet subtle vanilla & woody flavor.
- Functional Benefits
- Non-diastatic malt flours contribute hugely to flavor and color.
- Improves Color: Gives a greater depth of color and a more appetizing product appearance. The darker the color, the more intense the flavor.
- Boosts flavor: Natural way to add flavors.
- Adds volume: Helps you to make more of your product. Ensures a perfect rise in doughs of all kinds. The original, natural, clean-label bread improver.
- Enhances Texture: Creates a softer, more even crumb in baked products and a great, gooey texture in malt loaves.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Product Applications
- Stickymalt loaf
- Crackers
- Bread
- Bakery
- Energy bars
- Cakes & biscuits
- Batters & coatings
- Savory Pies
- Breakfast Cereals
- Ready meals
- Beverages
- Confectionery
Properties
- Physical Form
- Flavor
- Sweet caramel, Dry malt, characteristic of product
- Appearance
- Golden fine flour
- Odor
- Slight roast, characteristic of product with no off taints or aromas
- Typical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Heavy Metals
- Mycotoxins
| Value | Units | Test Method / Conditions | |
| Color | 120.0 | - | EBC |
| Crystal Barley Malt | 100 | % | - |
| Typical Fibre Content | 11.5 | g/100g | - |
| Texture | Free flowing flour | - | - |
| Value | Units | Test Method / Conditions | |
| Moisture Content | 1 - 7.5 | % | Infra-red moisture meter |
| Color | 24 - 34 | ⁰EBC | EBC |
| Color | 67 - 76 | L | Minolta |
| Value | Units | Test Method / Conditions | |
| Total Viable Count | max. 500,000 | cfu/g | AM/M: 01-1 |
| Yeasts & Moulds | max. 5,000 | cfu/g | AM/M: 10-1 |
| Coliforms | max. 5,000 | cfu/g | AM/M: 02-1 |
| Escherichia coli | max. 10 | cfu/g | AM/M: 04-6 |
| Bacillus cereus | max. 100 | cfu/g | AM/M: 13-1 |
| Salmonella | Absent in 25g | cfu/g | AM/M: 12-3 |
| Value | Units | Test Method / Conditions | |
| Energy | 1381 | kJ | 070-011 |
| Protein Content | 11.4 | g | 070-005-02 |
| Carbohydrate | 53 | g | 070-014 |
| Carbohydrate of which Sugars | 1.2 | g | 070-010 |
| Carbohydrate of which Starch | 51.8 | g | Av. Carbohydrate minus sugars |
| Dietary Fibre | 29.6 | g | 070-008 |
| Total Fat | 1.4 | g | 070-006 |
| Saturated Fat | 0.46 | g | 070-012 |
| Monounsaturated Fat | 0.21 | g | 070-012 |
| Polyunsaturated Fat | 0.66 | g | 070-012 |
| Sodium Content | max. 5.0 | g | 070-009 |
| Salt Content | 0.0125 | g | 070-009 |
| Moisture | 2.7 | g | 070-002 |
| Value | Units | Test Method / Conditions | |
| Cadmium Content | max. 0.05 | mg/kg | Atomic Absorption |
| Lead Content | max. 0.20 | mg/kg | Atomic Absorption |
| Arsenic | No legal limit | - | - |
| Copper | No legal limit | - | - |
| Iron Content | No legal limit | - | - |
| ZInc Content | No legal limit | - | - |
| Mercury Content | No legal limit | - | - |
| Tin Content | No legal limit | - | - |
| Value | Units | Test Method / Conditions | |
| Ochratoxin A | 3 | ppb | AM/R/960 |
| Total Aflatoxins (B1, B2, G1, G2) | 4 | ppb | AM/R/999 |
| Aflatoxin B1 | 2 | ppb | AM/R/999 |
| Deoxynivalenol | 750 | ppb | ISO 17025 |
| Zearalenone | 75 | ppb | ISO 17025 |
| T-2 Toxin | 100 | ppb | ISO 17025 |
Regulatory & Compliance
- Quality Standards
Technical Details & Test Data
- Malting Process
Non-diastatic malt grains and the flours made from them are non-enzyme-active. The malting process includes steeping, germinating (sprouting), and kilning which increases enzyme activity. The full halting of that activity happens when the malted grains are roasted to obtain crystal malt. All the functional impact of amylase (enzyme) activity is lost when that extra heat is applied. This results in non-diastatic malt ingredients that can be used purely for the natural enhancement of flavor and color.
The malting process helps to:
- Improve essential amino acid composition.
- Improve protein and starch digestibility.
- Decrease anti-nutrients such as phytates and tannins.
- Increase nutrient density.
- Increase vitamins and minerals, especially Vitamin B complex and folates.
- Boost naturally occurring enzyme activity.
- Enzyme Activity
Halting enzyme activity within the grain during the malting & roasting or toasting process:
- Dormancy: After harvesting, cereal grains are gently dried to low moisture levels so they can be safely stored and kept dormant. The biological processes that initiate germination remain inactive and the starch and protein within the grains are now stable.
- Germination: When the grains are hydrated in the first stage of malting, they come to life and rootlets appear indicating germination. They begin to produce enzymes (biological catalysts) that break apart the large starch and protein molecules into simple sugars and amino acids. In the normal life cycle, these would create the building blocks for new plants.
- Drying: The sprouted grains are kilned until they are both dormant and stable. At this stage, the enzymes produced by the grains are still viable although much of the starch and protein has been modified.
- Roasting or toasting: The malted grains undergo intense heat treatment in the form of roasting or toasting. This reduces and eliminates enzyme activity and creates darker, richer grains that can be turned into flavorsome flours.
- Milling Process
- Tipping and cleaning: Grains arrive on site. They are tipped into silos and go through a comprehensive cleaning process.
- Storing: Once cleaned, the grains are stored in bins in the milling department. On the way to being milled, they pass through a magnet.
- Screening and milling: In the impact mill, grains are ground into flour. Different particle sizes are achieved by changing the size of the mill screen.
- Sieving: The coarse flour is then sieved multiple times to separate the larger and smaller partcles. This allows us to create wholegrain or partially refined flours.
- Bagging: Once sieved, the flours are bagged, weighed and labeled.
- Metal detecting: The bags go through further metal detection.
- Storing and distributing: Then the bags of flour are loaded onto a pallet and stored ready for distribution.
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging Information
- max. pmin. max. strongmin. Primary Packagingmax. /strongmin. max. /pmin. max. table border="1" cellpadding="1" cellspacing="1"min. max. tbodymin. max. trmin. max. td style="text-align:center"min. max. strongmin. Type of Packagingmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Materialmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Colourmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Net Weightmax. br /min. per Unitmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Gaugemax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Method of Closuremax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Dimensionmax. /strongmin. max. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Paper Sackmax. /tdmin. max. td style="text-align:center"min. 3 Ply paper sackmax. /tdmin. max. td style="text-align:center"min. Brown & Yellowmax. /tdmin. max. td style="text-align:center"min. 210gmax. /tdmin. max. td style="text-align:center"min. 2/70NK,max. br /min. 80+10 PEFOmax. /tdmin. max. td style="text-align:center"min. Stitchedmax. /tdmin. max. tdmin. max. p style="text-align:center"min. L - 760mmmax. /pmin. max. p style="text-align:center"min. W- 560mmmax. br /min. H - 165mmmax. /pmin. max. /tdmin. max. /trmin. max. /tbodymin. max. /tablemin. max. pmin. max. /pmin. max. pmin. max. strongmin. Tertiary Packagingmax. /strongmin. max. /pmin. max. table border="1" cellpadding="1" cellspacing="1"min. max. tbodymin. max. trmin. max. td style="text-align:center"min. max. strongmin. Type of Packagingmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Materialmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Colourmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Net Weight per Unitmax. /strongmin. max. /tdmin. max. td style="text-align:center"min. max. strongmin. Dimensionmax. /strongmin. max. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Stretch Wrapmax. /tdmin. max. td style="text-align:center"min. 19 micron PEmax. /tdmin. max. td style="text-align:center"min. Clearmax. /tdmin. max. td style="text-align:center"min. Approx 750gmax. /tdmin. max. td style="text-align:center"min. N/Amax. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Pallet Linermax. /tdmin. max. td style="text-align:center"min. 65 micron LDPEmax. /tdmin. max. td style="text-align:center"min. Bluemax. /tdmin. max. td style="text-align:center"min. 160gmax. /tdmin. max. td style="text-align:center"min. 1000x1200mmmax. /tdmin. max. /trmin. max. trmin. max. td colspan="1" rowspan="2" style="text-align:center"min. Palletmax. /tdmin. max. td style="text-align:center"min. Woodmax. /tdmin. max. td style="text-align:center"min. Bluemax. /tdmin. max. td style="text-align:center"min. Approx 25kgmax. /tdmin. max. td style="text-align:center"min. L - 1200mm,max. br /min. W - 1000mm.max. br /min. H - 145mmmax. /tdmin. max. /trmin. max. trmin. max. td style="text-align:center"min. Mixed PE Plasticmax. /tdmin. max. td style="text-align:center"min. Variousmax. /tdmin. max. td style="text-align:center"min. 20.7 Kgmax. /tdmin. max. td style="text-align:center"min. L - 1200mm,max. br /min. W - 1000mm,max. br /min. H - 160mmmax. /tdmin. max. /trmin. max. /tbodymin. max. /tablemin.
- Transportation
- max. pmin. All goods are to be transported on clean, dry, covered vehicles that are free from all infestation.max. /pmin.
Storage & Handling
- Shelf Life
- 12 months (Unopened), 1 months (Once opened)
- Storage Condition
- max. p bis_size="{"x":0,"y":0,"w":0,"h":0,"abs_x":0,"abs_y":0}"min. Cool, dry ambient conditions suitable for food storage.max. /pmin.