Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Lentil Flours
- Technologies
Features & Benefits
- Food Ingredients Features
- Features and Benefits
- 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 .
- Calculated calories were based on 0 kcal/g from insoluble dietary fiber
Applications & Uses
- Markets
- Applications
Properties
- Odor
- Typical of lentil flour
- Flavor
- Typical of lentil
- Physical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Note
Calculated calories were based on 0 kcal/g from insoluble dietary fiber.
| Value | Units | Test Method / Conditions | |
| Black Specks | max. 10 | — | — |
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 10 | % | — |
| Protein | min. 12 | % d.b. | — |
| Starch | min. 60 | % d.b. | FCC/USP |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | max. 100,000 | cfu/g | — |
| Yeast and Molds Count | max. 2,000 | cfu/g | — |
| Escherichia coli | Negative | — | — |
| Salmonella | Negative | /10g | — |
| Value | Units | Test Method / Conditions | |
| Calories | 347 | — | — |
| Calories From Fat | 20 | — | — |
| Moisture Content | 10 | % | — |
| Protein | 13 | g/100g | — |
| Total Carbohydrates | 74 | g/100g | — |
| Dietary Fiber | 4 | g/100g | — |
| Sucrose | 1.5 | % | — |
| Glucose | 0.2 | % | — |
| Lactose | 0.2 | % | — |
| Maltose | 0.2 | % | — |
| Fructose | 0.2 | % | — |
| Total Fat | 2 | g/100g | — |
| Saturated Fat | 0.3 | g/100g | — |
| Trans Fat | 0 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Total Ash Content | 1.7 | g/100g | — |
| Potassium | 1215 | mg/100g | — |
| Sodium | 9 | mg/100g | — |
| Calcium | 27 | mg/100g | — |
| Magnesium | 99 | mg/100g | — |
| Iron | 4.5 | mg/100g | — |
| Zinc Content | 1.8 | mg/100g | — |
| Vitamin A | 72 | IU/100g | — |
| Thiamine (B1) | 0.5 | mg/100g | — |
| Riboflavin | 0.9 | mg/100g | — |
| Niacin (B3) | 9.5 | IU/100g | — |
| Pyridoxine | 0.5 | mg/100g | — |
| Vitamin C | 1.8 | IU/100g | — |
| Arginine | 1 | %/100g product | — |
| Histidine | 0.3 | %/100g product | — |
| Isoleucine | 0.6 | %/100g product | — |
| Leucine | 1 | %/100g product | — |
| Lysine | 0.9 | %/100g product | — |
| Methionine | 0.1 | %/100g product | — |
| Phenylalanine | 0.7 | %/100g product | — |
| Threonine | 0.5 | %/100g product | — |
| Valine | 0.7 | %/100g product | — |
| Alanine | 0.6 | %/100g product | — |
| Asparagine | 1.6 | %/100g product | — |
| Cysteine | 0.1 | %/100g product | — |
| Glutamine | 2.2 | %/100g product | — |
| Glycine | 0.6 | %/100g product | — |
| Serine | 0.5 | %/100g product | — |
| Tryptophan | 0.1 | %/100g product | — |
| Tyrosine | 0.4 | %/100g product | — |
| Non-protein Nitrogen Content | 0.9 | %/100g product | — |
| Total Sugars | 2.3 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Other Carbohydrates | 67.7 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. #200 Mesh (75 microns) | min. 90 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
- Regulatory Data
- Source : Yellow Lentil
- United States
- FDA Regulation : 21CFR182.1 (GRAS)
- Labeling : Lentil flour
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Lentil flour
Packaging & Availability
- Packaging Type
- Packaging Information
25 kg bags
Storage & Handling
- Shelf Life
- 2 Years
- Storage Conditions
- It is recommended product be stored at 25°C and less than 65% relative humidity.
- The best before date for HOMECRAFT® Pulse 2103 Flour is 24 months from the date of production.