Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Flavor
- Flavor Family
- Ingredient Name
- Ingredient Origin
- Ingredients
- Tritordeum Flour
- Technologies
- Allergen Information
Contains GLUTEN. May contain traces of SOYA.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Characteristics of Flour
- Low elasticity
- High extensibility
- Low tolerance to mixing - slow speed recommended
- Short proofing recommended
- Excellent enzymatic activity favoring fermentation in baking and brewing processes
Applications & Uses
- Markets
- Expected Use
To make bakery, pastry and other food products. It is recommended not to consume raw flour. Not suitable for celiac people.
Multiple Applications
- Bread
- Pastry
- Biscuit
- Pizza
- Pasta
- Applications
Bakery
Products
- Yeast Leavened: Bread, Brioche, Croissant
- Chemically Leavened: Biscuit, Cake
Process Benefits
- Shorter kneading step (-30%)
- Shorter proofing (-30%)
- Better water intake (+5-10%)
- Possibility to reduce sugar/fats/eggs in recipes (up to 10%)
Product Benefits
- Yellow color of crust/crumb
- Softer crumb, crispier crust
- Shorter crumb bite
- Longer shelf life
- Sweet taste
- Enhances butter/egg flavor
Pasta
Products - Dry pasta ,Fresh pasta
Process Benefits
- Shorter kneading step(-30%)
- Better water intake (+5-10%)
- Possibility to reduce eggs in recipes (up to 10%)
Product Benefits
- Yellow color
- Less stickiness after boiling
- Less breakage in filled fresh pasta
- Lighter texture of the pasta after cooking
- Improved taste profile
Malt
Products - Beer, Spirit, Baking products with malted flour
Process Benefits
- High diastasic power
- High FAN
- High Alfa and Beta amylasic activity
- High extract, yield
- Low beta glucan
Product Benefits
- Brewing Distillery - Brighter color, Stronger notes of malt, Sweet notes
- Bread - Caramelization of crust Sweet taste
Properties
- Odor
- Pleasant smell, no rancid or strange smells
- Taste
- Slightly sweet tase, nutty notes and no rancid or strange taste
- Flavor
- Toasted Flavor
- Typical Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Rheological Properties
- Heavy Metals
- Mycotoxins
| Value | Units | Test Method / Conditions | |
| Extraction Rate | 68 - 72 | % | — |
| Value | Units | Test Method / Conditions | |
| Humidity | max. 15 | % | — |
| Proteins | min. 10.6 | % | — |
| Gluten | min. 9.0 | % | — |
| Ashes | 0.7 - 0.9 | % | — |
| Value | Units | Test Method / Conditions | |
| Mesophilic aerobics | max. 10⁶ | ufc/g | — |
| Yeast and Moulds | max. 10⁴ | ufc/g | — |
| E. coli | max. 10² | ufc/g | — |
| Salmonella | Absence | /25g | — |
| Value | Units | Test Method / Conditions | |
| Lutein | 4 - 6 | μg/kg | — |
| Calories | 350.0 | Kcal | — |
| Fats | 18 - 22 | % | — |
| Saturated Fats | 0.6 | g/100g | — |
| Carbohydrates | 78 - 82 | % | — |
| Sugars | 1.5 | g/100g | — |
| Proteins | 11 - 13 | % | — |
| Nutritional Fiber | min. 6 | g/100g | — |
| Dietary Fiber | 10 - 12 | % | — |
| Sodium | 23.0 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| W | 120 - 160 | — | — |
| P/L | 0.40 - 0.90 | — | — |
| Fall Index | min. 250 | s | — |
| Value | Units | Test Method / Conditions | |
| Cadmium | max. 0.20 | mg/kg | — |
| Lead | max. 0.20 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Aflatoxine B1 | max. 2.0 | μg/kg | — |
| Total Alflatoxines | max. 4.0 | μg/kg | — |
| Ochratoxine A (OTA) | max. 3.0 | μg/kg | — |
| Deoxinivalenol (DON) | max. 750 | μg/kg | — |
| Zearalenone (ZEA) | max. 75 | μg/kg | — |
Regulatory & Compliance
- Regulatory Information
Applicable Legislation
- RD 677/2016, of December 16, which approves the quality standard for flour, semolina and other cereal milling products.
- RD 1169/2011, of October 25, on food information provided to the consumer, and subsequent amendments.
- Regulation (CE) No. 1829/2003, of September 22, 2003, on genetically modified food and feed, and 1830/2003, of September 22, 2003, on traceability and labeling; and later modifications.
- Directive 1999/2/EC of the European Parliament and of the Council, of February 22, 1999, on the approximation of the laws of the Member States on foods and food ingredients treated with ionizing radiation and subsequent amendments.
- RD 1881/2006, of December 19, which establishes the maximum content of certain contaminants in food products; and later modifications.
- Regulation (CE) n.er.396/2005, of February 23, on the maximum limits of pesticide residues in food and feed of plant and animal origin; and later modifications.
- Regulation (CE) 1935/2004, of October 27, on materials and objects intended to come into contact with food and by which Directives 80/590/CEE and 89/109/CEE are repealed; and later modifications.
- Regulation (EU) No. 10/2011, of January 14, on plastic materials and objects intended to come into contact with food; and later modifications.
Pesticides
- In accordance with Regulation (EC) 396/2005 of February 23, regarding the maximum limits of pesticide residues in food and feed of plant and animal origin; and subsequent modifications.
Irradiation / Ionization
- This product has not been treated with ionizing radiation and does not contain irradiated ingredients. According to Directive 1999/2/EC.
Technical Details & Test Data
- Composition on Dry Matter
Packaging & Availability
- Packaging Type
- Packaging
In 2-layer paper bag, with valve and easy-open system, of 25 kg.
Storage & Handling
- Shelf Life
- 4 Months
- Storage Conditions
Store in a dry and cool place, isolated from the ground and not exposed to sunlight. It is recommended, whenever possible, to store the flour pallets without the film, especially in warehouses at room temperature and in times of high temperatures, always on a pallet and without being in contact with the wall.
- Transport Conditions
Transport at regulated temperature is not required.