Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Malt Flour
- Technologies
- Composition
Organic diastasis malt flour from barley
Features & Benefits
- Labeling Claims
- Advantages
- Organic quality
- Good flavor
- Beautiful tan
- Crispy crust
Applications & Uses
- Markets
- Applications
- Application Recommendation
- Wholemeal bread: 4-5 g
- White bread Parisian bread: 4-5 g
- Dairy and runaway dough: 12-15 g
- Sweet and yeast dough: 15-20 g
- Braid dough: 20 g
- Viennese pastries: 15-20 g
Properties
- Typical Properties
Value | Units | Test Method / Conditions | |
Weight | 600 - 800 | g per liter | - |
Water | 5.5 - 7.0 | % | - |
Ph (10% Solution) | 5.6 | - | - |
Total Acid As Lactic Acid (Ph 8.3) | 6.5 - 8.0 | g per kg | - |
Diastatic Power (Amylase Activity) | 200 - 220 | units | - |
Additives | None | - | - |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory & Compliance
- Microbiology: According to Swiss food law.
- One amylase unit corresponds to the amount of enzyme that forms 1 g of maltose (anhydrous) in 30 minutes under the test conditions described (Swiss Food Code, 5th edition, Volume 2, Chapter 22).
Packaging & Availability
- Packaging Type
- Packaging
25kg bag
Storage & Handling
- Shelf Life / Storage
Originally sealed, dry and cool up to 1 year.