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Lecitem 2000

Lecitem 2000 is a more powerful general purpose improver in powdered form. It is formulated for the production of bread, rolls and morning goods, including wholemeal. Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.

Brand: Lecitem (3 products)

Ingredient Name: Texturizing Mix

Functions: Texturizing Agent

Labeling Claims: Vegan, Vegetarian

Physical Form: Powder, Solid

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Texturizing Mix
Food Ingredients Functions
Texturizing Agent
Ingredients
Rapeseed Oil, Soy Flour, Wheat Flour, Calcium Carbonate
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Texturizers
Food Ingredients — Whole Foods, Extracts & Premixes
Food Premixes
Composition
Composition % Country of origin
Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine) 45-50 The UK, (The UK, United States, Sweden, China, India)
Carrier: E516 Calcium Sulfate 20-25 The UK
Emulsifier: E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids 20-25 Austria, Belgium, Bulgaria, Croatia, Republic of Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, UK
Soya Flour 5-10 Austria, Hungary, Slovakia
Flour Treatment Agent: E300 Ascorbic Acid 1-5 China
Rapeseed Oil <1 The UK, France, Denmark, Germany, Ireland, Italy, Austria, Belgium, Cyprus, Czech Republic, Estonia, Finland, Greece, Luxembourg, Poland, Slovenia, Hungary, Latvia, Malta, Portugal, Spain, Lithuania, Netherlands, Slovakia, Sweden, Ukraine, Russian Federation, Australia, Romania, Bulgaria, Croatia
Enzyme (Wheat) trace France, Denmark, Germany, Finland, Netherlands, Sweden, Liechtenstein

 

Features & Benefits

Labeling Claims
Vegan,
Vegetarian
Food Ingredients Features
Dough Improver,
Improved Stability

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery
Food & Nutrition Applications
Bread,
Rolls
Intended Use
  • Lecitem 2000 builds on the foundation of Lecitem 1000.
  • Produces doughs with good stability, shock tolerance and volume.
  • Processes on the no-time dough method.
  • Versatile in application.
  • Flour optimisation.
Usage Information
  • Bread 1% on flour weight Rolls
  • 2% on flour weight

Properties

Physical Form
Powder,
Solid
Microbiological Values
ValueUnitsTest Method / Conditions
E. colimax. 10cfu/g-
B. cereusmax. 100cfu/g-
C. perfringensmax. 10cfu/g-
Staphylococcusmax. 20cfu/g-
Nutritional Information
ValueUnitsTest Method / Conditions
Carbohydrate37.85g/100g-
Carbohydrate (of which Sugars)0.86g/100g-
Energy385kcal/100g-
Fat22.2g/100g-
Fat (of which Saturates)19.29g/100g-
Fibre3.02g/100g-
Protein6.9g/100g-
Salt0.01g/100g-

Technical Details & Test Data

Food Intolerance Data
  Present in Formulation Present on Line Present on Site
Peanuts No No No
Tree Nuts No No No
Sesame Seeds No No No
Milk (Including lactose) No No Yes
Eggs No No Yes
Fish No No No
Crustaceans & Shellfish No No No
Soya Yes Yes Yes
Cereals containing Gluten Yes Yes Yes
Celery No No No
Mustard No No No
Lupin No No No
Sulfur dioxide and sulphites >10mg/kg No No No
GM labeling required No No No
Suitable for Vegans & Vegetarians Yes Yes Yes

Regulation (EC) No. 1272/2008 CLP: Not Classified  

Packaging & Availability

Packaging Type
Bags
Packaging Information
  • 15kg net in food grade polythene bag
  • Palletisation: 60

Storage & Handling

Shelf Life and Storage
  • 270 days
  • Cool and dry conditions