Knowde Enhanced TDS
Identification & Functionality
- Flavor Ingredient Class
- Food Ingredients Functions
- Technologies
Applications & Uses
- Markets
- Food & Nutrition Applications
- Usage Rate in Food
Use as desired.
- Applications
- Finely chopped and dried pure dill tips from young plants.
- For soups, sauces, meat and fish dishes.
- Also suitable for seasoning potatoes, vegetables and salads.
- 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 Yes Dill
Properties
- Appearance
- herb
- Typical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 7 | % | — |
| Ash Content | max. 15 | % | — |
| Acid-insoluble Ash | max. 1.5 | % | — |
| Flavour | Spicy, fresh | — | — |
| Value | Units | Test Method / Conditions | |
| Yeast | max. 10,000 | cfu/g | — |
| Total plate count | max. 1,000,000 | cfu/g | — |
| Mould | max. 10,000 | cfu/g | — |
| Coliforms | max. 50,000 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Dietary Fibre | 25.6 | g/100g | — |
| Salt Equivalents | 0.25 | g/100g | — |
| Saturated Fatty Acid | 0.7 | g/100g | — |
| Thereof Sugar | 36.4 | g/100g | — |
| Calorific Value | 1293 | kJ/100g | — |
| Fat Content | 3.9 | g/100g | — |
| Carbohydrates | 36.7 | g/100g | — |
| Protein Content | 17.9 | g/100g | — |
| Sodium Content | 0.1 | g/100g | — |
Technical Details & Test Data
- Sensory Test
0.5 g/100 ml warm water.
- Declaration
Dill (for usage up to 2% also: spice).
Packaging & Availability
- Packaging Type
- Regional Availability
- Packaging
Cartons @ 10 kg
Storage & Handling
- Shelf Life
- Product functionality is guaranteed for 24 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.