the future of healthy food
INFORMATION REGARDING COMPOSITION
INGREDIENTS: A blend of brown and red organic Irish seaweeds. 100% seaweed
USES: smRt bake can be added to yeast bread, soda bread, pasta, cheese, confectionary. Specific nutritional claims can be made around the iodine levels in smRt bake.
LIMITED SUBSTANCES ACCORDING TO EUROPEAN FOOD LAW: None
LABELING Should be labeled as “seaweeds” as it is a compound mixture and should be used at less than 5% of total end product.
OTHER INFORMATION: This product does not contain allergens subject to labelling regulations however our seaweed is harvested from the Atlantic ocean which contains mollouscs, shellfish and fish.
PHYSICAL CHARACTERISTICS: Dried milled seaweed has the appearance of cracked black pepper.
PACK SIZE 1kg bucket, 20kg bag SHELF LIFE 2yrs
1.5g PER 100g flour. smRt bake can be added to existing premixes. For each 1g of smRt bake 4g of hydration can be added without changing the handling characteristics of dough. Reduce salt and flavouring to taste.
For chocolate: Add 2-3g per 100g. Reduce other flavours to taste.
For psata: Add 1.5-2g per 100g flour.
NUTRITIONAL TYPICAL VALUES PER 100G
Of which saturates 0.3g
Of which sugars 0.0g
Sodium content 2.5-3g
CERTIFICATION AND AWARDS .
HSE reg: Connemara food ventures Ltd.
Premises ref 67660
IOFGA reg: 7575
GREAT TASTE AWARD 2015
BORD BIA www.origingreen.ie