Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Rye Flour
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
Properties
- Typical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
| Value | Units | Test Method / Conditions | |
| Moisture (130°C) | min. 5,00 | % | AA~QS011 |
| Viscosity (8g) | min. 60,00 - max. 8,00 | Skt | AA~QS005 |
| pH (5g) | min. 6,00 - max. 8,00 | — | AA~QS057 |
| Sieve (500 Micrometre) | min. 0,00 - max. 1,00 | % | AA~QS010 |
| Sieve (250-500 Micrometre) | min. 5,00 - max. 15,00 | % | AA~QS010 |
| Sieve (125-250 Micrometre) | min. 35,00 - max. 50,00 | % | AA~QS010 |
| Sieve (75-125 Micrometre) | min. 25,00 - max. 40,00 | % | AA~QS010 |
| Sieve (75 Micrometre) | max. 25,00 | % | AA~QS010 |
| Value | Units | Test Method / Conditions | |
| Aerobic plate count | max. 10000 | g | AA~QS088 |
| Enterobacteriaceae | max. 100 | g | AA~QS091 |
| Value | Units | Test Method / Conditions | |
| Energy | 340 (1443) | Kcal (KJ) | — |
| Protein Content | 8,1 | g | — |
| Phenylalanine | 0,4 | g | — |
| Fat Content | 1,3 | g | — |
| Saturated fatty acids | 0,2 | g | — |
| Mono unsaturated fatty acids | 0,3 | g | — |
| Polyunsaturated fatty acids | 0,7 | g | — |
| Carbohydrates Content | 74,0 | g | — |
| Mono- / Disaccharides | 1,1 | g | — |
| Polysaccharides | 67,2 | g | — |
| Roughage | 9,5 | g | — |
| Minerals | 0,9 | g | — |
| Sodium Content | 1098 | mg | — |
| Potassium Content | 313033 | mg | — |
| Calcium Content | 27459 | mg | — |
| Phosphorus Content | 207590 | mg | — |
| Iron Content | 2087 | mg | — |
| Water | min. 6,2 - max. 8,00 | g | — |
Regulatory & Compliance
Storage & Handling
- Shelf Life
- 12 months