Nu-BAKE® Natural
Our patented process extracts the functional components of the rice bran (lipids, proteins and complex carbohydrates). These components provide binding of water and oil as well as dough conditioning characteristics. Nu-BAKE® is all-natural and is subject to seasonal and variety variations in nutrient analysis, color, taste and aroma; however, these variations have not affected finished products
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Bakery
Other characteristics
- Brand
- Nu-BAKE
- Functions
- Dough Conditioner, Egg Substitute
- Labeling Claims
Gluten-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Vegan, Vegetarian; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Vegan; Vegetarian
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- Certifications & Compliance
EU Compliant, Generally Recognized As Safe (GRAS), Halal, Kosher, Non-GMO Project Verified, Organic Certified
- H.S. Code
- 2302.40.0105
- Markets
- Food & Nutrition
- Storage
Store at > 32 °F (0 °Celsius) and < 90 °F (32 °Celsius)
- PACKAGING
50 Lb. (22.68 kg) plastic lined paper bag 40 bags per pallet = 2,000 Lbs. (907.03 kg) – Domestic 44 bags per pallet = 2,200 Lbs. (997.73 kg) – International (upon request)
- Shelf LIfe
- 2 years
- Technology
- Food Ingredients
- Botanical Name
- Oryza sativa
- Certifications
- GRAS – Self-Affirmation,Gulten Free,NON-GMO
- Packaging Type
- Bags
- Typical Use Rate
- Yeast raised product
- 0.5 – 2.0% (flour basis)
- Batter products
- 0.5 – 1.0% (formula basis)
- Crackers, sheeted dough, chemically leavened dough: 0.25 – 2.0% (flour basis)
- Country of Origin
- USA
- Recommended Mixing
Blend Nu-BAKE® with dry ingredients, then add liquids. Or, mix with water phase before adding oil.
- Chemical Inventories
- TSCA (USA)
- Additional Water and Oil
May be required to soften dough texture/crumb and increase moisture retention/yield.
- Food Ingredients Features
- Hypo-Allergenic
- Improved Mouthfeel
- Improved Texture
- Improved Water Retention
- Food Ingredients Functions
- Dough Conditioner
- Egg Substitute
Technical data
Table 1 of 1
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein | 18-Dec | % |
| Fat | 15 - 26 | % |
| Moisture | max. 7.5 | % |
| Carbohydrates | 40 - 55 | % |
| Ash | 16-Nov | % |
| TPC Aerobic | max. 50,000 | cfu/g |
| E. coli | max. 3 | MPN/g |
| Coliform | max. 10 | MPN/g |
| Yeast | max. 100 | cfu/g |
| Mold | max. 100 | cfu/g |
| Staphylococci | max. 10 | cfu/g |
| Salmonella (in 375g sample) | Negative | — |
