Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Pea Flour
- Technologies
- Product Families
Features & Benefits
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Typical Applications
- Gluten-free flour for baked goods, dips & sauces, meats, pasta, batters & breadings.
- Gluten-free, high protein flour for snacks and breakfast cereals with good expansion properties. .
- Eliminate and/or reduce eggs in formulations i.e, bakery, batters & breadings.
Properties
- Physical Form
- Odor
- Typical of pea flour
- Flavor
- Typical of pea flour
- Physical Properties
Value Units Test Method / Conditions Black Specks max. 10 - - - Physico-Chemical Properties
Value Units Test Method / Conditions Moisture Content max. 10 % - Protein min. 12 % d.b. - Starch min. 60 % d.b. - - Microbiological Values
Value Units Test Method / Conditions Aerobic Plate Count max. 500,000 cfu/g - Yeast and Molds Count 2000 cfu/g - - Nutritional Information
Value Units Test Method / Conditions Calories ** 347 - - Cholesterol 0 mg/100g - Sodium 3.6 mg/100g - Total Sugars 2.3 g/100g - Added Sugars 0 g/100g - Vitamin D 0 mcg/100g - Calcium 22 mg/100g - Iron 4.2 mg/100g - Potassium 686 mg/100g - Alanine 0.5 % - Arginine 1 % - Ash Content 1.7 g/100g - Aspartic Acid 1.3 % - Calories From Fat 2 - - Copper Content max. 1 mg/100g - Cyanocobalamin 0.5 mcg/100g - Cysteine 0.2 % - Dietary Fiber 6.1 g/100g AOAC 991.43 Folates (May Include Folic Acid) 28 mcg/100g - Glucose max. 0.1 % - Glutamic Acid 2 % - Glycine 0.5 % - Histidine 0.3 % - Insoluble Fiber 4.5 % - Isoleucine 0.5 % - Lactose max. 0.1 % - Leucine 0.8 % - Lysine 0.9 % - Magnesium 59 mg/100g - Maltose 0.3 % - Manganese max. 1 mg/100g - Methionine 0.1 % - Moisture Content 7.7 % - Monounsaturated Fat 0.27 % - Niacin (B3) 3.2 mg/100g - Non Protein Nitrogen Content 1.9 % - Other Carbohydrates 67.5 g/100g - Pantothenic Acid 1.2 mg/100g - Phenylalanine 0.5 % - Phosphorus 218 mg/100g - Polyunsaturated Fat 0.67 % - Proline 0.4 % - Protein 13.5 g/100g - Pyridoxine 0.2 mg/100g - Riboflavin 0.1 mg/100g - Saturated Fat 0.2 g/100g - Serine 0.5 % - Soluble Fiber 1.6 % - Sucrose 2 % - Sugars 2.3 % - Thiamine (B1) 0.5 mg/100g - Threonine 0.4 % - Total Carbohydrates 75.9 g/100g - Total Fat 1.2 g/100g - Trans Fat 0 g/100g - Tryptophan 0.1 % - Tyrosine 0.3 % - Valine 0.5 % - Vitamin A 0.4 mcg RAE - Vitamin C 0 mg/100g - Vitamin E 0 mg/100g - Zinc Content 1.5 mg/100g - - Screen Test
Value Units Test Method / Conditions Through U.S.S. #200 Mesh (75 microns) 90 % - - Note
- ** Calculated calories were based on 0 kcal/g from insoluble dietary fiber
- Not a significant Source : of trans fat or cholesterol
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Data
- Source : Yellow Pea
- United States
- FDA Regulation : 21CFR182.1 (GRAS)
- Labeling : Pea flour
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Pea flour
- Microbiological Statement
This product is manufactured from a raw agricultural product and has not been subjected to a post milling lethality step to control microbial pathogens. This is not a ready-to-eat product and must be processed at conditions sufficient to ensure food safety.
Packaging & Availability
- Packaging Type
- Packaging Information
25 kg bags
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
It is recommended product be stored at 25°C and less than 65% relative humidity.