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Natu® Spelt 35-76 bx
Liquid spelt base, obtained by the hydrolysis of spelt flour using natural enzymes (GMO free). It is a light brown color, with a spelt flavor and it is sweet.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Dairy
- Dairy Substitutes
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Brand
- Natu
- Features
- Sweet taste
- Ingredient Name
- Spelt Base
- Labeling Claims
GMO-free, Halal, Kosher, Natural, Naturally Derived, Plant-Based; GMO-free; Halal; Kosher; Natural; Naturally Derived; Plant-Based
- Certifications & Compliance
- EU Compliant, Halal, Kosher
- Usage
Plant-based products (drinks, yogurts, desserts, ice creams, etc.)
- Markets
- Food & Nutrition
- Storage
- 120 days in drum at <12°C
- 120 days in container at <12°C
- Labelling
- Spelt (%)
- PACKAGING
- 280kg
- 1400kg
- Ingredient
- Spelt
- Technology
- Food Ingredients
- Certifications
- Kosher, Halal
- Regulation concerned
- 2011/1169/EC
- Regulation concerned
- 1881/2006/EC
- Packaging Type
- Bulk
- Drums
- Pails
- Functionality
Base for plant-based products: drinks, yogurts, desserts, ice-creams.
- Ingredient Origin
- Natural Origin
- Plant Origin
- Food Ingredients Features
- Sweet taste
- Certifications and Compliance
- EU Compliant
- Halal
- Kosher
- Food and Nutrition Applications
- Desserts
- Ice Cream
- Non-Dairy Yogurt
- Plant Based Dairy Alternatives
Technical data
Table 1 of 4
33 rows| Characteristic | Value | Unit |
|---|---|---|
| Brix | 74 - 78 | — |
| Brix | 76 ± 2 | — |
| Equivalent Dextrose (D.E.) | 38 | — |
| Calcium Content | 65 | ppm |
| Carbohydrates (DP2) | min. 32.5 | — |
| Equivalent Dextrose | 38 | — |
| Energy (76 BRIX) | 307 | kCal/100g |
| Energy (76 BRIX) | 1283 | kJ/100g |
| Glucose Content | 1.5 | — |
| Iron Content | 1.3 | ppm |
| Lipids (76 BRIX) | 1.2 | g/100g |
| Lipids (Saturates, 75 BRIX) | 0.2 | g/100g |
Table 2 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia Coli | max. 10 | Per g |
| Moulds | max. 150 | Per g |
| Yeasts | max. 300 | Per g |
| Mesophilic Bacteria | max. 10000 | per gram |
| Mesophilic Bacteria | max. 10000 | Per g |
| Molds Count | max. 150 | per gram |
| Yeasts Count | max. 300 | per gram |
| E.Coli | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | Per g |
| Bacillus Cereus | max. 100 | per gram |
| Bacillus Cereus | max. 100 | Per g |
Table 3 of 4
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 307 | kCal/100g |
| Lipids | 1.2 | g/100g |
| of Which Saturates | 0.2 | g/100g |
| Total Carbohydrates | 71 | g/100g |
| of Which Total Sugars | 38.5 | g/100g |
| of Which Carbohydrates >DP2 | 32.5 | g/100g |
| Proteins | 3 | g/100g |
| Salt | 0.03 | g/100g |
| Total Sugars (Dry Matter) | 51 | g/100g |
| Total Sugars (76 Brix) | 38.5 | g/100g |
| Total Sugars (Glucose, Dry Matter) | 2 | g/100g |
| Total Sugars (Glucose, 76 Brix) | 1.5 | g/100g |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Potassium Content | 1710 | ppm |
| Iron Content | 1.3 | ppm |
| Calcium Content | 65 | ppm |
| Magnesium Content | 330 | ppm |
| Phosphorus Content | 1550 | ppm |
