Castelló Baking Powder

Technical Data Sheet

TRADE NAME BAKING POWDER.
TRADEMARKS FOR WHOM IT IS PACKED TÁRTAROS GONZALO CASTELLÓ, S.L.
PRODUCT DESCRIPTION White or cream odorless powder.
INGREDIENTS (in accordance with Reg. EU 231/2012) Leavening agents: Glucono-delta-lactone (E-575), Sodium Bicarbonate (E-500ii), Corn Starch, Monopotassium Tartrate (E-336i).
NUTRITION FACTS REG. 1924/2006 NATURAL, LOW SODIUM CONTENT, 60% LESS SODIUM, PHOSPHATE, GLUTEN AND ALUMINIUM FREE.

CHARACTERISTICS
ORGANOLEPTIC Odorless powder, white or cream color and sour taste.
PHYSICO-CHEMICAL See certifícate of analysis.
MICROBIOLOGICAL No presence of microbiological contamination. Limits are established in the certificate of analysis.

FORMAT AND PRESENTATION
PACKING TYPE OF PACKING CHARACTERISTICS
25 kg. boxes. Carton and interior plastic bag.
PRESENTATION 25 kg. boxes.
PALLETIZATION 1000 kg. pallets.
LABELING

A label on each bag indicating: trade name BAKING POWDER, ingredients list, net weight, storage conditions, batch number, manufacture and shelf life and the registered company name.

Marking system. The information of the packaging marks will include the following specifications:

- Product name or trademark.
- Number and net weight of the packages.
- Company name.

Guidelines for preservation.


PRESERVATION
STORAGE CONDITIONS Storage in an odor free and low humidity area. 15-25 ºC and 40-60% relative humidity.
TRANSPORTATION CONDITIONS Transportation must avoid humidity and drastic changes in temperature and odors. The product must be protected from light and isolated from the ground. Massive stacks must be avoided.

APPLICATIONS

Used as leavening agent for flour dough, batters and fluffy omelets.It can be consumed by people with high blood pressure (60% less sodium content, in comparison with similar products).

SHELF DATE 2 years shelf life.
PRODUCT’S LIFE In good storage conditions, 3 years shelf life.
HOW TO USE Dosages are only for guidance and may vary according to the recipe. For confectionery, 16 gr. are used for 400 gr. of flour. The baking powder must be mixed with the flour, before adding other ingredients. In omelets, it is recommended to use 8 gr. for each 3 eggs, by whisking the eggs with the baking powder before adding other ingredients. In batters, it should be used 8 gr. for 250 gr of flour.
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