Friedrich Ingredients Allspice ground

Identification & Functionality

Flavor Ingredient Class: Flavors
Ingredient Name: Allspice
Food Ingredients Functions: Flavoring Agent,
Seasoning Mix
Ingredients: Allspice
Technologies: Food Ingredients
Product Families: Food Ingredients — Taste & Flavor
Flavor Ingredients,
Spices, Herbs & Seasonings

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Confectionery Products,
Dips,
Food Seasonings,
Herb Seasoning,
Processed Seafood,
Sauce Mixes
Usage Rate in Food: Use as desired.

For brines and pickled goods, for roasts and other meat products.

Also for christmas bakery and confectionary products, and, above all, as an ingredient for pâté, liversausage and minced meat seasonings.
Usage of ingredients with allergenic potential according to EU-classification: 1 Gluten-containing cereal and products No

2 Shellfishes and products No

3 Eggs and products No

4 Fish and products No

5 Peanuts and products No

6 Soya und products No

7 Milk and products, incl. Lactose No

8 Legumes and products No

9 Celery and products No

10 Mustard and products No

11 Sesame seed and products No

12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No

13 Lupine and products No

14 Mollusca and products No
Usage of ingredients according to ALBA-list: 1 Cow milk protein No

2 Lactose No

3 Hen’s egg No

4 Soya protein No

5 Soya oil No

6 Gluten No

7 Wheat No

8 Rye No

9 Beef No

10 Pork No

11 Chicken No

12 Fish No

13 Shellfish and crustaceans No

14 Maize No

15 Cocoa No

16 Yeast No

17 Vegetables/Legumes No

18 Nuts No

19 Nut oil No

20 Peanuts No

21 Peanut oil No

22 Sesame No

23 Sesame oil No

24 Glutamate No

25 Sulphite [E 200 to E 228] No

26 Benzoic acid und PHB [E 210 to E 219] No

27 AZO- Colourings No

28 Tartrazin [E 102] No

29 Cinnamon No

30 Vanilla No

31 Coriander No

32 Celery No

33 Umbellifereae No

Properties

Color: Brown
Physical Form: Powder,
Solid
Appearance: Dry
Typical Properties
Microbiological Values
Nutritional Information (per 100 gm)

	Value	Units	Test Method / Conditions
Ash Content	max. 6	%	—
Texture	Free flowing/Powder	—	—
Acid-insoluble Ash	max. 1	%	—
Essential Oil	min. 2.0	ml/100 g	—
Flavour	Hot, spicy, according to pepper, cloves, cinnamon	—	—

	Value	Units	Test Method / Conditions
Yeast	max. 100	cfu/g	—
Coliforms	max. 1,000	cfu/g	—
Total plate count	max. 5,000,000	cfu/g	—
Mould	max. 1,000	cfu/g	—

	Value	Units	Test Method / Conditions
Dietary Fibre	21.6	g/100g	—
Salt Equivalents	0.2	g/100g	—
Saturated Fatty Acid	3.1	g/100g	—
Thereof Sugar	47.9	g/100g	—
Calorific Value	1463	kJ/100g	—
Carbohydrates	50.5	g/100g	—
Fat Content	8.7	g/100g	—
Protein Content	6.1	g/100g	—
Sodium Content	0.08	g/100g	—

Technical Details & Test Data

Sensory Test: 0.2 g/100 ml warm water.
Declaration: Allspice (for usage up to 2% also: spice)

Packaging & Availability

Packaging Type: Bags
Regional Availability
Packaging: Bags @ 25 kg.

Storage & Handling

Shelf Life: Product functionality is guaranteed for 12 months from date of manufacture.

The “Best Before Date” is printed on each individual product label.

Guarantee applies to unopened packages, stored under dry and cool (< 30° C) conditions.

1	Gluten-containing cereal and products	No
2	Shellfishes and products	No
3	Eggs and products	No
4	Fish and products	No
5	Peanuts and products	No
6	Soya und products	No
7	Milk and products, incl. Lactose	No
8	Legumes and products	No
9	Celery and products	No
10	Mustard and products	No
11	Sesame seed and products	No
12	Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted	No
13	Lupine and products	No
14	Mollusca and products	No

1	Cow milk protein	No
2	Lactose	No
3	Hen’s egg	No
4	Soya protein	No
5	Soya oil	No
6	Gluten	No
7	Wheat	No
8	Rye	No
9	Beef	No
10	Pork	No
11	Chicken	No
12	Fish	No
13	Shellfish and crustaceans	No
14	Maize	No
15	Cocoa	No
16	Yeast	No
17	Vegetables/Legumes	No
18	Nuts	No
19	Nut oil	No
20	Peanuts	No
21	Peanut oil	No
22	Sesame	No
23	Sesame oil	No
24	Glutamate	No
25	Sulphite [E 200 to E 228]	No
26	Benzoic acid und PHB [E 210 to E 219]	No
27	AZO- Colourings	No
28	Tartrazin [E 102]	No
29	Cinnamon	No
30	Vanilla	No
31	Coriander	No
32	Celery	No
33	Umbellifereae	No

Knowde Enhanced TDS