Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Lentil Flours
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- 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
- Food & Nutrition Applications
Properties
- Physical Form
- Odor
- Typical of lentil flour
- Flavor
- Typical of lentil
- 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. FCC/USP - Microbiological Values
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 - Nutritional Information
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 - - Screen Test
Value Units Test Method / Conditions Through U.S.S. #200 Mesh (75 microns) min. 90 % - - Note
Calculated calories were based on 0 kcal/g from insoluble dietary fiber.
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.