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HLR Praline Partially Defatted Roasted Almonds Powder
HLR Praline Partially Defatted Roasted Almonds Powder is obtained from partially defatted up-grade almonds. Then, the product is roasted before being crushed.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Food Ingredients — Whole Foods, Extracts & Premixes
- Nut & Seed Products
Other characteristics
- Functions
- Texturizing Agent
- Ingredient Name
- Almond Powder
- Labeling Claims
- GMO-free, Halal, Kosher, Vegan
- GMO-free
- Halal
- Kosher
- Vegan
- Certifications & Compliance
- Halal, Kosher, Vegan
- Taste
- Pale brown
- Markets
- Food & Nutrition
- Appearance
- Typical of roasted almonds
- Shelf LIfe
- 12 Months
- Ingredient
- Almonds
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Food Ingredients Features
- Imparts Flavor
- Non-Irradiated
- Roasted
- Texturizing
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
- Halal
- Kosher
- Vegan
- Food and Nutrition Applications
- Chocolates
- Confectionery Products
- Dietetic Foods
- Frozen Desserts
- Ice Cream
- Pastries
- Snacks
- Packaging Specification
- Material
- PA/PE transparent bags
- Weight by unit
- 12.5 kg net
- Number of bag by pallet
- 4 units x 10 levels
- Pallet
- 500 kg on wrapped Euro-pallet 80x120 cm
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Temperature | max. 15 | °C |
| Relative Humidity | max. 70 | % |
Table 2 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Oleic Acidity in Contained Oil | max. 1 | % |
| Moisture Content | max. 5 | % |
| Screen Size (max. 315μm) | 90.0 | % |
Table 3 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Microorganisms (at 30°C) | max. 10,000 | cfu/g | NF ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | NF V 08-054 |
| Salmonella | Absent | /25g | ISO 16140 |
| Yeasts & Moulds | max. 100 | cfu/g | NF V 08-059 |
Table 4 of 4
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 502.0 | kcal |
| Protein | 41.0 | g |
| Carbohydrates | 8.6 | g |
| Fat | 31.3 | g |
| Fibers | 12.4 | g |
| Sodium | max. 0.5 | mg |
| Sugar | 8.3 | g |
| Saturated Fatty Acids | 2.7 | g |
