Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Fava Bean Flour
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features and Benefits
HOMECRAFT® Pulse 3101 is a gluten-free, high protein flour for snacks and breakfast cereals with good expansion properties.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications and Uses
It can be used as a wheat flour replacement or higher protein alternative in
- Pastas
- Batter & breadings
- Baked goods
- Soups
- Sauces
Properties
- Odor
- Typical of faba bean flour
- Flavor
- Typical of faba bean flour
- Physical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Note
- ** Calculated calories were based on 0 kcal/g from insoluble dietary fiber
- Supplemental Nutritional Data available upon request
Value | Units | Test Method / Conditions | |
Black Specks | max. 10 | — | — |
Value | Units | Test Method / Conditions | |
Moisture Content | max. 13 | % | — |
Protein | min. 29 | % d.b. | — |
Starch | min. 40 | % d.b. | — |
Value | Units | Test Method / Conditions | |
Aerobic Plate Count | max. 500,000 | cfu/g | — |
Yeast and Molds Count | max. 2000 | cfu/g | — |
Value | Units | Test Method / Conditions | |
Calories ** | 339 | — | — |
Cholesterol | 0 | mg/100g | — |
Sodium | max. 3 | mg/100g | — |
Total Sugars | 1.8 | g/100g | — |
Added Sugars | 0 | g/100g | — |
Vitamin D | 0 | mcg/100g | — |
Calcium | 51 | mg/100g | — |
Iron | 5.2 | mg/100g | — |
Potassium | 1170 | mg/100g | — |
Alanine | 0.8 | % | — |
Arginine | 1.9 | % | — |
Ash Content | 2.8 | g/100g | — |
Aspartic Acid | 2.3 | % | — |
Calories From Fat | 17 | — | — |
Copper Content | max. 1 | mg/100g | — |
Cyanocobalamin | max. 0.1 | mcg/100g | — |
Cysteine | 0.3 | % | — |
Dietary Fiber | 5.1 | g/100g | AOAC 991.43 |
Folates (May Include Folic Acid) | 215 | mcg/100g | — |
Fructose | max. 0.1 | % | — |
Glucose | max. 0.1 | % | — |
Glutamic Acid | 3.6 | % | — |
Glycine | 0.8 | % | — |
Histidine | 0.5 | % | — |
Insoluble Fiber | 5.1 | % | — |
Isoleucine | 0.9 | % | — |
Lactose | max. 0.1 | % | — |
Leucine | 1.5 | % | — |
Lysine | 1.5 | % | — |
Magnesium | 99 | mg/100g | — |
Maltose | max. 0.1 | % | — |
Manganese | 1.4 | mg/100g | — |
Methionine | 0.2 | % | — |
Moisture Content | 9.8 | % | — |
Niacin (B3) | 2.5 | mg/100g | — |
Non Protein Nitrogen Content | 2.6 | % | — |
Other Carbohydrates | 54.3 | g/100g | — |
Pantothenic Acid | 0.6 | mg/100g | — |
Phenylalanine | 0.9 | % | — |
Phosphorus | 357 | mg/100g | — |
Proline | 0.9 | % | — |
Protein | 24.4 | g/100g | — |
Pyridoxine | 0.3 | mg/100g | — |
Riboflavin | 1.9 | mg/100g | — |
Saturated Fat | 0.34 | g/100g | — |
Serine | 1 | % | — |
Soluble Fiber | 0 | % | — |
Sucrose | 1.8 | % | — |
Sugars | 1.8 | % | — |
Thiamine (B1) | 0.4 | mg/100g | — |
Threonine | 0.7 | % | — |
Total Carbohydrates | 61.2 | g/100g | — |
Total Fat | 1.9 | g/100g | — |
Trans Fat | 0 | g/100g | — |
Tryptophan | 0.2 | % | — |
Tyrosine | 0.6 | % | — |
Valine | 1 | % | — |
Vitamin A | 0.9 | mcg RAE | — |
Vitamin C | 0 | mg/100g | — |
Vitamin E | 0 | mg/100g | — |
Zinc Content | 5 | mg/100g | — |
Value | Units | Test Method / Conditions | |
Through U.S.S. #100 Mesh (149 microns) | max. 95 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Data
- Source : Faba bean
- United States
- FDA Regulation : 21CFR182.1 (GRAS)
- Labeling : Faba bean flour
- Canada
- CFDA Regulation : Unstandardized Food
- Labeling : Faba bean 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 that product be stored at a maximum of 25°C and a maximum of 65% relative humidity.