Buğday Lifi 1 kg
267,96 TL
Category
Buğday Lifi
, fibers
, fibers
, Wheat Fiber
Brand
Stock Code
111.403.29
Price
223,30 TL + VAT
Money Transfer
262,60 TL
(%2,00 bank transfer discount)
* Installments starting from 30,74 TL!
Name of Food Additive:
Miller Wheat Fiber
Net Amount:
1kg
Physical Structure:
Dust
Lot Number:
For backward traceability, lot numbers of all raw materials and packaging materials are recorded.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Fibers
Name of the Source from which the Food Additive is Obtained:
Wheat
Foods to which food additives can be added:
It is used in permitted finished products, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.
When the necessary information cannot be found in the regulations and circulars, the relevant country's regulatory authorities can be consulted.
Special Storage/Use Conditions:
Keep it closed in a dry and cool place.
Commercial Name and Address of the Food Business Owner:
Smart Chemical Trade and Consulting Ltd. Co.
Produced in Ege Sanayi Sitesi Balatçık Mah. 8901/3 Street No:3/3AO Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Türkiye (The origin of the main ingredient of the food is different from the origin of the final product.)
Directions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, it should be used by taking into account the foods to which it can be added, the conditions of use, maximum amounts and restrictions included in the vertical communiqués regarding the finished product produced or planned to be produced.
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into consideration the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
For use in food.
Technical Information:
Wheat fibers are used in meat products due to their properties such as increasing water retention capacity in low fat products, reducing formulation costs, modifying texture, improving storage stability, reducing cooking losses and having a neutral taste. In addition, the use of wheat fibers as a filler in meat products greatly increases the preferability of the product for the consumer.
Tito wheat fibers are defined as insoluble dietary fibers.
Tito wheat fibers, in addition to their water retention properties, prevent oil loss from the product during cooking by retaining 5 times their weight in oil. This is important in terms of preserving the flavor of the food.
In addition to meat products, wheat fibers are also widely used in bakery products and pastry products. The use of wheat fibers instead of flour and oil in cookies, biscuits and fried products ensures the formation of a tight structure. In cakes and biscuits, the fiber that replaces some of the flour ensures the preservation of the tight structure during storage. It has been determined that wheat fiber added to bread delays the staling of bread. The increase in the shelf life of reduced-fat products depends on the water-binding ability of high-fiber ingredients and the ability to preserve the moisture of the product.
Wheat fibers are important in snack foods and extruded products because they increase stability and technological efficiency and shorten drying time. Wheat fibers are used to increase the total dietary fiber content in breakfast cereals, wafers, fruit products and yoghurts.
Wheat fibers are also frequently preferred in the milk and dairy products sector. High fiber content ingredients are used in dairy products such as cheese, yogurt, pudding, ice cream and frozen desserts. The basis of the production of high fiber dairy products is to market healthier products by reducing the amount of fat and cholesterol and to provide new components that affect health as well as calcium. These ingredients are added to dairy products primarily for the purposes of stabilization, increasing consistency, preventing syneresis, replacing fat, reducing calories and providing volume.
Wheat fiber is also used in sauces and soups due to its water retention capacity and in powder mixtures due to its ability to prevent clumping.
Wheat fiber can be used in product groups such as meatballs and hamburger patties at an average of 2-3.5%.
In initial trials, a 2% usage can be tried, then the amount can be increased or decreased depending on the desired structural properties.
If only wheat fiber is used in product groups such as meatballs and hamburger patties, the structure of the final product may be dry and as a result, structural quality problems such as cracking may be observed in the final product.
For this reason, a special plant fiber blend, the Değirmencibaşı Kft350 series, can be used in the relevant finished products.
Technical Documentation:
| Amount | : | 1 kg |
| Physical Form | : | Powder |
| E Code | : | E Kodu Olmayan Ürünler |
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