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Gluten Free Premium Biscuit Mix 15kg

SIZES AVAILABLE
BAG – 15kg (available via your distributor only)

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Description

15KG bag option is available from your distributor

Product Specification

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Scope This specification covers industrial packaged Gluten Free Premium Biscuit Mix.
Purpose The purpose of this specification is to cover the physical, compositional, handling, transportation, usage, storage and other parameters in relation to this product.
Product Description White to off white free flowing powder.
Composition Ingredients: Sugar, maize starch, rice flour, tapioca starch, modified starch(tapioca, maize), raising agents(sodium acid pyrophosphate, sodium bicarbonate), natural vanilla flavour, salt, emulsifier(mono and diglycerides of fatty acids), vegetable gum(xanthan), natural colour(turmeric)
Methods of Preservation Dry powder product
Pack Variants 15kg – Industrial and food service market
Packaging – Primary Multi walled paper sack.
Packaging – Secondary N/A
Storage Conditions Ambient. Away from direct sunlight.
Distribution Method Ambient food approved vehicle / container
Shelf Life 24 Months from date of manufacture.
Customer Preparation Use as ingredient in gluten free food products.
Certification • Australian Coeliac Society endorsement
• Codex alimentarius (HACCP)
• Halal Certified
• Kosher Certified
Country of Origin Made in Australia from Imported and Local ingredients.

NUTRITION INFORMATION
Average Qty (Dry Mix) Qty PER 100 g
ENERGY 1510 kJ
PROTEIN 1.9 g
FAT TOTAL 0.6 g
Saturated 0.5 g
Trans Fat Less than 0.1 g
Carbohydrate TOTAL 88.2 g
Sugars 29.7 g
Fructose Less than 0.1 g
SODIUM 406 mg
Gluten Not detected

Nutritional information provided is theoretical only and has been calculated from information obtained from suppliers’ specifications and food composition tables. All information is offered in good faith, without guarantee or obligation for the accuracy or sufficiency thereof.


Allergen Declaration

ALLERGEN YES/NO DESCRIPTION (if yes)
Cereals containing gluten and their products No Limit of detection: 5ppm
Yeast and derivatives No
Crustacea and their products No
Egg and egg products No
Fish and fish products No
Milk and milk products No
Nuts, sesame seeds and their products No
Peanuts, soybeans and their products No
Added sulphites > 10/mg/kg No
Bee pollen No
Propolis No
Royal jelly present as a food or royal jelly present in food No

Other Sensitive Substances

PARAMETER YES/NO DESCRIPTION (if yes)
Corn and derivatives No
Antioxidants BHA, BHT, tocopherols No
Flavour enhancers including MSG No
Artificial sweetener No
Preservative (s) No
Antioxidant (s) No
Hydrolysed Vegetable protein No
Herbs and Spice extracts No
Allium Genus (onion, spring onion, leek, garlic, other) No
Allium derivatives No
Legumes (beans, peas, lentils, bean sprouts) No
Animal and derivatives (animal flesh, bone stock, animal fat, gelatine, protein) No

Dietary status

Free from added MSG Yes Lacto-ovo Yes
Free from artificial colour Yes Lacto- Yes
Free from artificial flavouring Yes Vegan Yes
Vegetarian Yes Suitable for coeliacs / gluten intolerant Yes

Other Status

Kosher Certified
Halal Certified
Genetically modified Non GMO
Irradiation Not treated
Ethylene oxide Not treated

Well and Good Food Service certification logos


Version 1.0 Date Issued: 20 December 2011 Approved byMark Tunchon, Technical Director

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Product Recipes

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Ginger Bread

Ingredients Required:
  • 1 kg Premium Biscuit Mix
  • 1 teaspoon Clove powder
  • 1 teaspoon Mixed Spice
  • 2 teaspoons Ginger Powder
  • 140 g Butter
  • 120 – 140 g Honey
  • 200 mL water

Method:
  • Dry blend the biscuit mix with the spices;
  • Add the butter and mix until it is “rubbed” in.
  • Add honey and water, continue mixing until an elastic dough is formed.
  • Roll and cut to shape
  • Place on baking tray
  • Bake at 150 C for 18 – 21 minutes.

For soft gingerbread, serve after 24 hr
Updated: 9th January 2012

 

Melting Moments – Shortbread

Ingredients Required:
  • 1 kg Premium Biscuit Mix

either

  • 200 g Margarine
  • 50 mL water

or

  • 200 g Butter
  • 75 mL water

Method:
  • Add the biscuit mix into the mixer; start mixing
  • Add the butter or margarine and mix until it is ‘rubbed’ in.
  • Approximately 1 -2 minutes on medium speed.
  • Add water and mix until dough comes together (do not over mix)
  • Place on baking tray allowing room between cookies to spread.
  • Bake at 175 C :  16 – 18 minutes