SMRT Makes Sense
MAKES BAKING BETTER
smrt bake seaweed BLEND is a SUPERFOOD – a nutrient rich food considered to be especially beneficial for health & well-being.
Contains 97 nutrients which include:- Iodine, Magnesium, Calcium, Vitamin B12, Iron & Zinc
Suitable for adding into all dry homemade baking mixes; i.e. Brown bread, scones, cup cakes, muffins, and pizza bases or any other baked products.
Gluten and dairy free - excellent for gluten free baking - improves crumb
smRt bake can be added to smoothies, soups, stews and casseroles.
SMRT Makes Sense #2
WHAT'S BAD ABOUT SODIUM?
Too much sodium in your system causes your body to retain (hold onto) water. This puts an extra burden on your heart and blood vessels. In some people, this may lead to or raise high blood pressure. Having less sodium in your diet may help you lower or avoid high blood pressure. People with high blood pressure are more likely to develop heart disease or have a stroke.
How much sodium do I need?
Most people eat too much sodium, often without knowing it. One teaspoon of salt contains about 2,300 mg of sodium. • The average American eats about 3,400 mg of sodium a day. • All Americans should reduce the amount of sodium in their diet to less than 1,500 mg a day. • Your doctor may tell you to cut salt out completely
How much sodium is in salt? 40%
Table salt is a combination of two minerals – sodium and chloride. By weight, table salt is approximately 40% sodium and 60% chloride. About 90% of Americans’ sodium intake comes from sodium chloride. Learn all about the approximate amounts of sodium, in milligrams, in a given amount of table salt.
LESS THAN 3% SODIUM IN SMRT BAKE
Where does most of the sodium we consume in our food come from?
The biggest contributor to our sodium consumption is not the salt shaker. More than 75 percent of the sodium we eat comes from sodium added to processed foods. Restaurant foods are another source of sodium. This makes it hard for people to choose foods with less sodium and to limit how much sodium they are eating because it is already added to their food before they buy it.
SMRT Future # 3
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