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TARTAROS GONZALO CASTELLO SL Company Logo

TARTAROS GONZALO CASTELLO SL Castelló Baking Powder

Castelló Baking Powder a natural, low sodium baking powder. The product is also gluten free, phosphate free and aluminum free. It provides the finest texture and volume to your cakes, muffins and other baking products. The Double Acting Baking Powder assures uniform gas release, during all of the baking process, thus assuring the highest quality of the finished product.

Ingredient Name: Baking Powder

Functions: Leavening Agent

Labeling Claims: Gluten-free, Kosher, Natural

Certifications & Compliance: FSSC 22000, Kosher

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Baking Powder

    Food Ingredients Functions

    Leavening Agent

    EINECS No.
    201-766-0
    Ingredients
    Baking Powder
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Dough Conditioners & Flour Additives

    Ingredients
    •  
    • Ingredients (In Accordance With Reg. Eu 231/2012)    Leavening Agents: Glucono-delta-lactone (E-575), Sodium Bicarbonate (E-500Ii), Corn Starch, Monopotassium Tartrate (E-336I).
    • Nutrition Facts Reg. 1924/2006    Natural, Low Sodium Content, 60% Less Sodium, Phosphate, Gluten And Aluminum Free.
    • Glucono-Delta-Lactone (E-575), Sodium Bicarbonate (E-500ii), Cornstarch, Monopotassium Tartrate (E-336i).
    •  

    Features & Benefits

    Labeling Claims

    Gluten-free,

    Kosher,

    Natural

    Food Ingredients Features

    Enhanced Shelf Life,

    Improved Texture,

    Low Sodium,

    Odorless

    Advantages
    • Our Baking Powder is natural. It derives from natural ingredients such as: Cream of Tartar (Monopotassium Tartrate from Grapes) GDL (Glucono-delta-lactone from corn) and Corn Starch. Therefore our product is natural 60% less of sodium, Gluten free, Aluminum free, with No- GMO and Phosphate free.
    • The absence of Phosphate in our Baking Powder produces a natural flavorin the finished product, with no soapy or metallic after-taste. It provides to the interior a more homogeneous structure. It will also appear lighter in color than the interior of products made with other Baking Powder, which might contain Phosphates.
    • Our low sodium Baking Powder contains less than 60% of sodium than other Baking Powders on the market. It can be considered “Low Sodium” or“Reduced Sodium”.
    • Our Baking Powder is manufactured in our facilities in Alicante, Spain, under strict quality control (ISO 22000), and with the use of leading-edge technologies.
    • Our Baking Powder is KOSHER.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery,

    Convenience Foods

    Food & Nutrition Applications

    Cakes,

    Dough,

    Food Batters,

    Muffins

    Properties

    Color

    White

    Physical Form

    Powder,

    Solid

    Appearance
    White or cream odorless powder.
    Odor
    Odorless

    Regulatory & Compliance

    Certifications & Compliance

    FSSC 22000,

    Kosher

    Packaging & Availability

    Packaging Type

    Boxes

    Packaging
    • Box containing 4 envelopes of 16g
    • Carton box of 25 kg

    Palletization: 1000 kg. pallets.
    Labeling   
    A label on each bag indicating: trade name BAKING POWDER, ingredients list, net weight, storage conditions, batch number, manufacture and shelf life and the registered company name.

    Marking system. The information of the packaging marks will include the following specifications:

    • Product name or trademark.
    • Number and net weight of the packages.
    • Company name.
    • Guidelines for preservation.

    Storage & Handling

    Preservation

    Storage Conditions

    • Storage in an odor free and low humidity area. 15-25 ºC and 40-60% relative humidity.

    Transportation Conditions

    • Transportation must avoid humidity and drastic changes in temperature and odors. The product must be protected from light and isolated from the ground. Massive stacks must be avoided.

    Applications 

    • Used as leavening agent for flour dough, batters and fluffy omelets.It can be consumed by people with high blood pressure (60% less sodium content, in comparison with similar products).

    Shelf Date

    •  2 years shelf life.

    Product Life

    • In good storage conditions, 3 years shelf life.

    How to Use

    • Dosages are only for guidance and may vary according to the recipe. For confectionery, 16 gr. are used for 400 gr. of flour. The baking powder must be mixed with the flour, before adding other ingredients. In omelets, it is recommended to use 8 gr. for each 3 eggs, by whisking the eggs with the baking powder before adding other ingredients. In batters, it should be used 8 gr. for 250 gr of flour.