Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Oat Flour
- Technologies
- Ingredient Declaration
- 100% Gluten Free Oats
- Ingredient Declaration
- 100% Gluten Free Flour
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Appearance
- Cream off-white flour
- Flavor
- Healthy fresh typical of oat flour
- Odor
- Fresh and earthy. Free from burnt musty bitter rancid or other flavours/taints
- Analytical Properties
- Microbiological Values
- Nutritional Information
- Mineral Profile
- Heavy Metals
- Typical Vitamin Profile
- Mycotoxins
Value | Units | Test Method / Conditions | |
Moisture | 11.5 | % | — |
Bulk Density | 365 | g / litre | — |
Gluten Level | max. 5 | ppm | — |
Husk Level | max. 2 | Pieces / 100g | — |
Dark Particles / Weed Seeds | max. 2 | Pieces / 100g | — |
Lipase Presence | No Activity | — | — |
Value | Units | Test Method / Conditions | |
Total Viable Count | max. 10000 | cfu / g | External Lab |
Enterobacteriaceae (Presumptive) | max. 100 | cfu / g | External Lab |
Escherichia Coli (Presumptive) | max. 10 | cfu / g | External Lab |
Coagulase Positive Staphylococci | max. 100 | cfu / g | External Lab |
Bacillus Cereus | max. 20 | cfu / g | External Lab |
Yeasts and Molds Count | max. 1000 | cfu / g | External Lab |
Salmonella Sp. | Absent | / 25g | External Lab |
Value | Units | Test Method / Conditions | |
Energy | 1520 | kJ/100g | External Lab |
Energy | 361 | kCal/100g | External Lab |
Total Carbohydrate By Difference | 69.6 | g/100g | External Lab |
Available Carbohydrate by Difference | 60.3 | g/100g | External Lab |
Ash | 1.4 | g/100g | External Lab |
Moisture (Loss on Drying) | 11.3 | g/100g | External Lab |
Protein (Nx6.25) | 11.7 | g/100g | External Lab |
Total Fat (Nmr) | 6 | g/100g | External Lab |
Fatty Acids (Saturated) | 1.41 | g/100g | External Lab |
Fatty Acids (Mono Unsaturated) | 2.67 | g/100g | External Lab |
Fatty Acids (Poly Unsaturated) | 1.66 | g/100g | External Lab |
Total Sugar | 1.8 | g/100g | External Lab |
Total Dietary Fibre (Aoac) | 9.3 | g/100g | External Lab |
Sodium (Icp-Oes) | 1.93 | µg/100g | External Lab |
Value | Units | Test Method / Conditions | |
Pantothenic Acid | 1.2 | mg/100g | — |
Calcium | 52 | mg/100g | — |
Iron | 3.8 | mg/100g | — |
Phosphorous | 380 | mg/100g | — |
Magnesium | 110 | mg | — |
Zinc | 3.3 | mg | — |
Iodine | Nil | µg | — |
Sodium | 9 | mg | — |
Potassium | 350 | mg | — |
Copper | 0.49 | mg | — |
Chloride | 25 | mg | — |
Manganese | 3.9 | µg | — |
Selenium | 3 | µg | — |
Value | Units | Test Method / Conditions | |
Arsenic | max. 1.0 | mg / kg | External Lab |
Cadmium | max. 0.1 | mg / kg | External Lab |
Lead | max. 0.2 | mg / kg | External Lab |
Mercury | 0 | mg / kg | External Lab |
Value | Units | Test Method / Conditions | |
Vitamin A – Retinol | Nil | mg/100g | — |
Thiamin (B1) | 0.9 | mg/100g | — |
Riboflavin (B2) | 0.09 | mg/100g | — |
Niacin | 0.8 | mg/100g | — |
Folic Acid | 60 | µg/100g | — |
Vitamin B12 | Nil | mg/100g | — |
Vitamin C | Nil | mg/100g | — |
Vitamin D | Nil | µg/100g | — |
Vitamin E | 1.5 | mg/100g | — |
Vitamin B6 | 0.33 | mg/100g | — |
Biotin | 21 | µg/100g | — |
Value | Units | Test Method / Conditions | |
Deoxynivalenol (Don) | max. 750 | µg / kg | External Lab |
Diacetoxyscirpenol (Das) | max. 10 | µg / kg | External Lab |
3-Acetyldeoxynivalenol (3Acdon) | max. 10 | µg / kg | External Lab |
15-Acetyldeoxynivalenol (15Acdon) | max. 10 | µg / kg | External Lab |
Fusarenone X (Fus X) | max. 10 | µg / kg | External Lab |
Nivalenol (Niv) | max. 10 | µg / kg | External Lab |
Neosolaniol (Neo) | max. 10 | µg / kg | External Lab |
T2 Toxin (T2) | max. 200 | µg / kg | External Lab |
Ht2 Toxin (Ht2) | max. 200 | µg / kg | External Lab |
T2-Triol | max. 10 | µg / kg | External Lab |
Aflatoxin B1(Recovery Corrected) | max. 2 | µg / kg | External Lab |
Total Aflatoxin | max. 4 | µg / kg | External Lab |
Ochratoxin A | max. 3 | µg / kg | External Lab |
Zearalenone | max. 75 | µg / kg | External Lab |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Foreign Body Control
Test Test Piece Size Tolerance Frequency Corrective Action Metal Detection 1.0 mm ferrous 1.0 mm ferrous Start-up
Hourly during production
After break
Close downQuarantine stock from the
last positive test for the
re-test. Inform
Management.1.2 mm non – ferrous 1.2 mm non – ferrous 1.5 mm stainless steel 1.5 mm stainless steel - Full Sieve Analysis Results
1400μ 1180μ 1000μ 900μ 800μ 710μ 500μ 335μ Pan 0 0 0 1 2 13 56 20 8
Packaging & Availability
- Packaging Type
- Packaging Information
Product Weight 25 Kg Bag Dimensions 560 x 870 mm + 180 mm bottom Thickness 2 x 100gsm Pallet Size 1200 x 1000 Total Cases Per Pallet 40 - Method of Closure
- Blue String
- Primary Packaging Material
- Natural Sack Kraft
Storage & Handling
- Storage Information
Closed: Open: Special Requirements Temperature Ambient Ambient To be stored in a cool, dry place, free from the risk of contamination and ingress of moisture and strong odors. Temperature Ambient Ambient Transport vehicle to be clean, dry and free of any odors and evidence of pests. Total Shelf Life 12 months 2 months Close the bag and store in cool (<15 °C), dry conditions,away from strong odors. Oats will readily take on taint and absorb water Remaining Shelf Life on Delivery 9 months