To catalogue
OatWell® BRAN BG14 Bakery (DI012B14)
OatWell® BRAN BG14 Bakery (DI012B14) is a heat-treated oat bran suitable for baking processes. It contains high levels of the soluble fiber ß-glucan and is designed to have a light yellowish brown color and a flavor reminiscent of oat cereal.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Brand
- OatWell
- Features
High Viscosity, Rich In Beta Glucans, Suitable for Vegans
- Ingredient Name
- Oat Bran
- Labeling Claims
Additive-free, BSE-free, Halal, Naturally Derived, Non-GMO, Plant-Based, TSE-free, Vegan, Vegetarian; Additive-free; BSE-free; Halal; Naturally Derived; Non-GMO; Plant-Based; TSE-free; Vegan; Vegetarian
- Certifications & Compliance
- FFDCA, GMP, Halal, Vegan
- Notes
- *Control Plan, Analysis performed once a year.
- Markets
- Food & Nutrition
- Appearance
- Light yellowish brown powder
- Shelf LIfe
- 12 months
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
Recommended storage conditions: Dry conditions at normal room temperature Best Before: 12 months under the previously mentioned conditions and in its original packaging.
- Packaging Information
- 22kg PE/ paper bag
- Food Ingredients Features
- High Viscosity
- Rich In Beta Glucans
- Suitable for Vegans
- Certifications and Compliance
- FFDCA
- GMP
- Halal
- Vegan
Technical data
Table 1 of 4
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Particle Size (32 mesh) | max. 500 | μm |
| Bulk Density | 400 - 500 | g/l |
| Moisture | max. 12 | % |
| Oat beta-glucan | 13.0 - 15.0 | % |
| Total Fibers Content | 25.0 - 33.0 | % * |
| Protein | min. 18.0 | % |
Table 2 of 4
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Count of Aerobic | max. 5000 | cfu/g |
| Yeast | max. 100 | cfu/g |
| Molds | max. 100 | cfu/g |
| Escherichia coli | max. 1 | cfu/g |
| Salmonella (in 25g) | Not detected | — |
| Enterobacteriaceae | max. 100 | cfu/g |
| Bacillus cereus | max. 100 | cfu/g |
Table 3 of 4
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead Content | max. 0.2 | mg/kg* | According to EU regulation 1881/2006* |
| Cadmium Content | max. 0.1 | mg/kg* | According to EU regulation 1881/2006* |
| Arsenic Content | max. 0.1 | mg/kg | According to EU regulation 1881/2006* |
| Mercury Content | max. 0.02 | mg/kg* | According to EU regulation 1881/2006* |
Table 4 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aflatoxin B1 | max. 2.0 | μg/kg | According to EU regulation 1881/2006* |
| Aflatoxins (B1 + B2 + G1 + G2) | max. 4.0 | μg/kg | According to EU regulation 1881/2006* |
| Ochratoxins | max. 3.0 | μg/kg* | According to EU regulation 1881/2006* |
| DON (deoxynivalenol) | max. 750 | μg/kg* | According to EU regulation 1881/2006* |
| ZEA (Zearalenone) | max. 75 | μg/kg* | According to EU regulation 1881/2006* |
