Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Coconut Flour
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Uses
A gluten free alternative for baking breads, muffins, cakes, cookies, pancakes and waffles. Added as a thickener in soups, gravies, and sauces.
Properties
- Taste
- Mild, fresh and characteristic of coconut
- Physical Properties
- Microbiological Values
- Sieve Test
| Value | Units | Test Method / Conditions | |
| Lauric Acid | 0.1 – 0.35 | g/100 g | - |
| Moisture Content | 0 - 6 | % | - |
| Peroxide Value | max. 3.0 | meq/kg | - |
| Value | Units | Test Method / Conditions | |
| Coliform | max. 50 | cfu/g | - |
| Escherichia coli | max. 10 | cfu/g | - |
| Salmonella | Negative | /10g | |
| Staphylococcus aureus | max. 10 | cfu/g | - |
| Total Plate Count | max. 10,000 | cfu/g | - |
| Yeast & Mold | max. 100 | cfu/g | - |
| Value | Units | Test Method / Conditions | |
| Particles Retention (Sieve Number 18 / Particle Size 1mm) | max. 20 | % | - |
| Particles Retention (Sieve Number 35 / Particle Size 0.5mm) | max. 40 | % | - |
| Particles Retention in Pan (Particle Size Less than 0.5mm) | min. 90 | % | - |
Regulatory & Compliance
- Certifications & Compliance
Storage & Handling
- Shelf Life
- 18 Months
- Storage Conditions
Store in odor free area, out of sunlight and away from walls. Avoid storage in high moisture areas.
RTE (Ready to Eat)
RTE ingredients have gone through a validated microbiological reduction / kill step with the extensive high temperature processing and methods in microbiological log reduction that assures these products are considered RTE. It is recommended that this product is stored in original un-opened packaging until used. Once opened the product must be handled in accordance with FDA guidelines to maintain microbiological controls and levels.