Castle Malting CINNAMON (POWDER)
Castle Malting Cinnamon (Powder) is a Cinnomon powder.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Beer Brewing
- Liquor & Spirits
Product Families
- Spices Herbs & Seasonings
- Plant & Herb Products & Extracts
Other characteristics
- Functions
- Spice
- Ingredient Name
- Cinnamon
- Aspect
- Powder
- Flavor
characteristic, aromatic, somewhat sweet, pungently spicy
- Markets
- Food & Nutrition
- Labelling
- CINNAMOM POWDER
- The batch number is located on the label
- Minimum durability date: 48 month
- PACKAGING
The most suitable packaging: - to the appearance of the product (whole, cut, powder) - the volume of the product - the quantity conditioned will be used. Depending on the case, it will be either: - a polyethylene pouch, - a polypropylene pouch, - a Kraft bag, - a plastic pot (polyethylene, polypropylene) - a plastic bucket (HDPE).; Conditioning Packaging; 100g nb 0215673, 1 kg nb 0215707 and special conditioning on demand nb 9400846
- Ingredient
- Cinnamon
- Expected Use
It has certain antiviral properties, and can prevent colds and flu (to consume herbal tea) antiseptic, antifungal, vermifuge, it protects from all types ofinfections,; Rich in fiber, it facilitatesdigestion,; Cinnamon fits perfectly into many recipes, cakes, ice cream, compote, mulled wine
- Technology
- Food Ingredients
- Treatment Given
If necessary, we induce a fumigation by phosphine (concentration of 1500 ppm, 4 days, ca 25° c) or by carbon dioxide (pressure of ca. 20 bar, 3 hours). Organic products ar exclusively treated with carbon dioxide).
- Contraindication
The highly antibacterial properties of cinnamon call for caution. In fact, too much consumption can be toxic. Cinnamon essential oil should be used by knowledgeable consumers
- Ingredient Origin
- Natural Origin
- Dietary Information
- Vegetarian-Yes
- Vegan -Yes
- Kosher-Yes
- Halal-Yes
- Potentially wrong use
Good to know: The consumption of cinnamon is not recommended for pregnant or breastfeeding women
- Food Ingredients Functions
- Spice
- Food and Nutrition Applications
- Beer
Technical data
Table 1 of 3
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Caloric Value | 1331 (318) | kJ (kcal) |
| Carbohydrates | 56 | % |
| Fat | 3.2 | % |
| Protein Content | 3.9 | % |
| Protein Content | 3.9 | % |
| Relative Humidity | max. 65 | % |
| Salt Content | 0.08 | % |
| Saturated Fatty Acids | 24.4 | % |
Table 2 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Aerobic total germ | N.D. | — |
| Germ Enterobacteriaceae | N.D. | — |
| Germ Moulds | max. 100.000 | CFU/G |
| Germ Yeast | N.D. | — |
| Pathogenic E.coli | max. 10.000 | CFU/G |
| Pathogenic Staph.aureus | max. 100 | CFU/G |
| Pathogenic Salmonella | Absence / 25G | — |
Table 3 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Carbohydrates | 56 | %/100g |
| Fat | 3.2 | %/100g |
| Protein | 3.9 | %/100g |
| Salt | 0.08 | %/100g |
| Saturated Fatty Acids | 24.4 | %/100g |
| Sugar (Mono/Disaccharides) | 55.4 | %/100g |
| Caloric Value | 318 | kcal/100g |
