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ROSEBRAND CASSBAKE 101
CASSBAKE™ 101 is a premium quality gluten-free product. It is easy to use in recipes in place of traditional grain-based flour or gluten-free flour blend especially in baking products.
Properties
- Physical Form
- Powder
- Solid
Other characteristics
- Brand
- ROSE BRAND
- Functions
- Stabilizer, Texturizing Agent, Thickener
- Ingredient Name
- Cassava Flour
- Labeling Claims
Allergen-free, Clean Label, Gluten-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Plant-Based; Allergen-free; Clean Label; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Plant-Based
- Certifications & Compliance
FSSC 22000, GMP, Halal, Hazard Analysis Critical Control Point (HACCP), ISO 9001, Kosher
- Odor
- Neutral
- Taste
- Neutral
- Markets
- Agriculture & Feed
- Food & Nutrition
- Industrial
- Storage
Store the product in a cool dry place and well-closed bags. Do not store or ship together with odorous or toxic substance free from insects and rodents .
- PACKAGING
- 25 kg multiple paper sack
- Appearance
- Fine white to beige powder
- Shelf LIfe
- 24 months
- Ingredient
- Cassava Flour
- Technology
- Animal Feed & Nutrition
- Cleaning Ingredients
- Food Ingredients
- Industrial Additives & Materials
- Packaging Type
- Bags
- Ingredient Origin
- Natural Origin
- Plant Origin
- Benefits and Features
- Improve Texture and Stability
- Health Benefits
- Gluten-free Bake Goods
- Moisture Retention
- Applicable Processes
- Paper Manufacturing
- Textiles Manufacturing
- Food Ingredients Features
- Balanced Nutrition
- Enhanced Firmness
- Enhanced Shelf Life
- Excellent Stability
- Improved Expansion
- Improved Freeze/Thaw Stability
- Improved Stability
- Improved Texture
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 3 | % | AOAC 923 .03 |
| Moisture Content | max. 13 | % | AOAC 925 .10 |
| Particle Size (<250 μm) | min. 60 | % | AACC 66-20 |
| Starch Content | min. 70 | % | Polarimetric Method |
| Sulfur dioxide | max. 10 | ppm | Titrate 100 ml of 10%Soln with 0.01 N I2 |
| Whiteness | min. 80 | % | Color Spectrophotometer |
| pH Value (10% Solution) | 4.0 - 7.0 | — | AOAC 943.02 |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | max. 3 | MPN/g | FDA BAM Online 2017 (Chapter4) |
| Total Plate Count | max. 100000 | CFU/g | FDA BAM Online 2001 (Chapter3) |
| Yeast & Molds Count | max. 1000 | CFU/g | FDA BAM Online 2001 (Chapter18) |
