GPI Gluten-Free – GPI GF Pancake Mix

Identification & Functionality

Ingredient Name

Pancake Mix

Food Ingredients Functions

Premix

Ingredients

Carrageenan, Guar Gum, Sugar, Brown Rice Flour, Baking Powder, Tapioca Starch, Linseeds (Flax Seeds), Sorghum Flour

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Food Premixes

Features & Benefits

Labeling Claims

Gluten-free

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery

Food & Nutrition Applications

Pancakes

Properties

Physical Form

Powder,

Solid

Appearance

Light Beige to Tan Powder

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 20,000	cfu/g	-
Yeast and Moulds	max. 1000	cfu/g	-
Escherichia coli (10 g)	Negative	-	-

Nutritional Information

	Value	Units	Test Method / Conditions
Energy Value	384	kcal/100g	-
Energy Value	1608.96	KJ/100g	-
Fat Energy	36	kcal/100g	-
Fat Energy	150.8	KJ/100g	-
Total Fat	4	g/100g	-
Saturated Fat	0	g/100g	-
Total Carbohydrate	79	g/100g	-
Sugar	24	g/100g	-
Polyols	0	g/100g	-
Starch	55	g/100g	-
Dietary Fiber	5	g/100g	-
Protein Content	5.5	g/100g	-
Sodium Content	0.68	g/100g	-
Salt {Sodium(Na) x 2.5}	1.7	g/100g	-

Functional Properties

• Gluten-free
• Produces fluffy and light pancakes
• Easy to prepare

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

FCC Compliant,

FDA Compliant,

JECFA (FAO/WHO)

Regulatory Information

Conforms to the FAO/WHO (JECFA), Canada Food and Drugs Act, U.S. FDA, EU Regulations and Food Chemicals Codex Standards.

Packaging & Availability

Packaging

Three-ply white kraft paper bags with PE lining and heat-sealed. Each bag contains a net weight of 25 kgs and is palletized in 1,000 kgs or 3,000 kgs lots and shrink-wrapped. All material complies with US FDA and EU food contact regulations.

Storage & Handling

Shelf Life

One year in its original packaging (unopened), in a dry and cool room, away from floor and walls.