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SWEOAT® Bran BG14 Bakery (DI012B14)
SWEOAT® Bran BG14 Bakery (DI012B14) is a powdered product with a typical sensory profile and a color described as light yellow-brown. It is also sourced from oat bran and produced through a milling process. This product is certified as kosher parve.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
Food & Nutrition — Food
- Bakery
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Brand
- SWEOAT
- Features
- Free of Major Allergens
- Ingredient Name
- Oat Bran
- Labeling Claims
Allergen-free, Kosher, Naturally Derived, Non-GMO, Plant-Based; Allergen-free; Kosher; Naturally Derived; Non-GMO; Plant-Based
- Certifications & Compliance
European Regulation 396/2005/EC, FDA 21 CFR 101.9, FDA Compliant, Kosher, SARA 311/312, The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Note
- Micro Testing Principles
- Limits guaranteed, selected microbiological parameters are monitored.
- Heavy metals
- Conform to regulatory requirements.
- Markets
- Food & Nutrition
- Appearance
- Light yellow brown powder
- Shelf LIfe
- 364 days
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Storage conditions
- Dry, preferably full, hermetically sealed.
- Temperature conditions
- Ambient / 10-30°C (50-85°F).
- Handling
- Protect against light.
- Food Ingredients Features
- Free of Major Allergens
- Certifications and Compliance
European Regulation 396/2005/EC; FDA 21 CFR 101.9; FDA Compliant; Kosher; SARA 311/312; The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Food and Nutrition Applications
- Functional Beverages
- Functional Foods
Technical data
Table 1 of 3
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Loss on Drying | max. 12 | % | Halogen Moisture Analyzer (QA-M-001) |
| Particles (Passing through max. 35 Mesh) | min. 95 | % | Air sieving (QA-M-003) |
| Beta Glucan | 13.0 - 15.0 | % | AOAC 995.16 - Near-infrared |
| Total Plate Count | max.5,000 | per gram | ISO 4833-1: 2013 |
| Enterobacteriaceae | max. 100 | per gram | ISO 21528-2: 2017 |
| Mold | max. 1,000 | per gram | ISO 21527: 2008 |
| Yeast Count | max. 1,000 | per gram | ISO 21527: 2008 |
| Escherichia coli | max. 1 | per gram | ISO 16649-2: 2001 |
| Salmonella | Negative | /25g | ISO 6579-1 2017 |
| Bacillus cereus | max. 100 | per gram | ISO 7932: 2004 |
Table 2 of 3
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density | 0.40 - 0.50 | g/ml | Graduated cylinder (QA-M-020) |
| Total Fibers | 25.0 - 33.0 | % | — |
| Mycotoxins Determination | Not detected, below quantification limit | — | — |
| Aflatoxine B1 | max. 2.0 | μg/kg | — |
| Conjoitly Aflatoxine (B1,B2,G1,G2) | max. 4.0 | μg/kg | — |
| Ochratoxin A | max. 3.0 | μg/kg | — |
| Zearalenona | max. 75 | μg/kg | — |
| Deoxynivalenol | max. 750 | μg/kg | — |
Table 3 of 3
1 row| Characteristic | Value | Unit |
|---|---|---|
| Oat Bran | 100.0 | Wt % |
