Product: Chunky – FreeNut Butter
Ingredients:
Non-GMO Soybeans, Soybean Oil, Granulated Cane Sugar, Monoglyceride and Salt
Ingredients Description:
Nutty, rich butter made from ground, roasted soybeans
Physical Standards -
Aroma: Toasted nutty smell, free from all rancid, bitter and musty odours
Colour: Golden brown
Taste (organoleptic): Natural, nutty taste, bitter and musty flavours
Particle Size: Smooth with chunks
Moisture: Less than 3%
Foreign Material: Shall be free of all substances degrading physical characteristics or harmful to human consumption.
Nutritional Facts:
| 100g serving |
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Microbiological Standards |
| Total Calories |
603 |
Vitamin A |
1.2RE |
Total plate count max 50000/g |
| Protein |
26.2g |
Vitamin C |
0.6mg |
Yeast and Mould Max 500/g |
| Total Fat |
45.9g |
Calcium |
75.9mg |
Total Coliform Less than 100/g |
| Polyunsaturated |
25.8g |
Iron |
4.0mg |
Escherichia Coli Less than 10/g |
| Omega 6 |
21.2g |
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Staphylococcus aureus Less than 10/g |
| Omega 3 |
4.0g |
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Salmonella 0/g |
| Monounsaturated |
9.9g |
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| Saturated |
8.6g |
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| Trans Fat |
0.3g |
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| Cholesterol |
0mg |
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| Total Carbohydrate |
24.0g |
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| Sugars |
13.0g |
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| Dietary Fibre |
7.9g |
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| Sodium |
375mg |
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Recommended Storage Conditions: Clean, cool (16-20C), maximum humidity 60%
Shelf Life: 6-12 months
Packaging Format: Product packed in plastic jars with weight of 500g, or 20kg bulk
Kosher Status: YES
Allergen and Food Sensitivity
Component |
Present in Product
(specify type
and level) |
Present in other Products
Manufactured on same line |
Present in the same manufacturing plant |
Peanuts & derivatives (e.g. oil, mandelonas-almond flavoured peanuts, ground nuts, ect.) |
No |
No |
No |
Tree nuts & derivatives |
No |
No |
No |
Sesame Seeds & derivatives |
No |
No |
No |
Milk & derivatives (e.g. milk, lactose, caseinates, whey, ect.) |
No |
No |
No |
Eggs & derivatives |
No |
No |
No |
Fish & derivatives |
No |
No |
No |
Shellfish & derivatives (including mollusks) |
No |
No |
No |
Soya & derivatives |
Yes |
Yes |
Yes |
Wheat & derivatives |
No |
No |
No |
Sulphites (e.g. sulpher dioxide, sodium metabisulfites) |
No |
YES <10ppm |
YES <10ppm |
ADDITIONAL INGREDIENTS OF CONSUMER CONCERN |
No |
No |
No |
Gluten & Gliaden |
No |
No |
No |
Tartazine (FD&C Yellow #5) |
No |
No |
No |
Artificial Colours (other than tartazine) |
No |
No |
No |
MSG (monosodium glutamate) |
No |
No |
No |
Corn & derivatives |
No |
No |
No |
Hydrolyzed plant protein |
No |
No |
No |
Glutamic acid & derivative salts |
No |
No |
No |
Yeast/ autolysed yeast extracts |
No |
YES |
YES |
Salisylates (salicylic acid, salt or ester) |
No |
No |
No |
Animal products |
No |
No |
No |
Celery stock or root |
No |
No |
No |
Mustard or its derivatives |
No |
No |
No |
Lupine or its derivatives |
No |
No |
No |
Toasted Soy Nuts
FEATURES:
Fresh p-nutty taste with enhanced flavor
*No oil is used in our exclusive toasting process
Sensational crunch, not hard
Top quality Non GMO soybeans are used
Can be used to replace peanuts/nuts
BENEFITS:
Produced in 100% Peanuts/Tree-nut free facility
25-30% less fat than deep fried oil roasted soy nuts
60% less fat than peanuts
1.5 mg of Isoflavones per 1g of Soy
Available in Unsalted
APPLICATIONS:
Baking
Breads, bagels, muffins, croutons
Salad topper
Any other application to replace unsalted peanuts
Roasted Soy Nuts
FEATURES:
Fresh P-nutty taste with enhanced flavor
High Stability Oil applied after roasting for superior product flavor
Sensational crunch, not hard
Top quality Non GMO soybeans are used
Can be used to replace peanuts/nuts
BENEFITS:
Produced in 100% Peanut/Tree-nut free facility
10-15% less fat than deep fried oil roasted soy nuts
1.5mg of Isoflavones per 1g of Soy
More shelf stable that Oil Roasted (Deep Fried) Soy nuts
Flavours Available:
Salted, BBQ Flavour,
Hickory Smoke Flavour, Onion/Garlic Flavour
Recipes with Free Nut Butter
Chocolate Crunch Squares
1 tbsp butter or margarine
3 cups miniature marshmallows
½ cup of Free Nut Butter - Smooth, divided
4 cups honey flavoured cereal
4 squares semi-sweet chocolate
Lightly grease 8 inch square pan. Microwave marshmallows and butter
in large bowl on high 30 seconds, stir, repeat on high for 30 seconds
until marshmallows are completely melted when stirred.
Reserve 2 tbsps soy butter for frosting, mix remaining Free Nut butter into marshmallow mixture. Immediately add cereal, toss until well coated.
Press mixture into pan.
Microwave chocolate squares and remaining Free Nut butter for 1 to 1.5 minutes. Stir after 30 seconds. Continue stirring until chocolate is completely melted and mixture is smooth. Pour over treats and spread to cover. Refrigerate 15 minutes or until frosting is set.
Chocolate Free Nut Butter No-Bake Cake
1 cup cold milk
¼ cup Free Nut Butter – Smooth
1 PKG (4 Serving Size) chocolate instant pudding
1 ½ cups whipped topping
10 graham wafers
2 squares semi-sweet chocolate
2 cups whole strawberries
Add milk to Free Nut butter in medium bowl, beat with wire whisk until blended. Add dry pudding mix, and beat for 2 minutes or well blended.
Stir in whipped topping.
Reserve 5 wafers for later use. Spread 1 tsp pudding onto each of the remaining wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form ring. Spread with remaining pudding mixture. Refrigerate 6 hours or overnight. Crush remaining wafers, sprinkle over dessert. Make chocolate curls and put on top. Fill centre of ring with strawberries. Store leftovers in refrigerator.
Free Nut Butter & Fudge Swirl Pie
1 Pkg cream cheese
½ cup sugar
¼ cups FreeNut Butter– Smooth
2 cups whipped topping
1 chocolate crumb pie crust
¼ cup chocolate fudge dessert topping
Beat cream cheese, sugar, and FreeNut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spoon in crust, drizzle with chocolate fudge topping. Swirl knife through cream cheese mixture several times for marble effect.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Free Nut Butter Banana Pie
30 chocolate sandwich cookies, divided
¼ cup margarine or butter, melted
1/2 cup Free Nut Butter – Smooth or Chunky
2 medium bananas, sliced
3 cups milk
2 Pkg (4 serving size) of instant chocolate pudding mix
1 ½ cups whipped topping
Crush 22 cookies, place in a medium bowl. Add margarine, mix well. Press firmly onto bottom and up side of 9 inch pie plate. Refrigerate for 30 minutes.
Spread Free Nut butter onto crust, top evenly with bananas. Add milk to dry pudding mixes. Beat well with wire whisk 2 minutes or until well blended. Pour over bananas.
Refrigerate at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.
No Oven FreeNut Butter Squares
½ cup butter or margarine
2 cups powdered sugar
1 ½ cups of graham crumbs
1 cup FreeNut Butter – Smooth or Chunky
12 squares semi-sweet chocolate
Line 13*9 baking pan with foil. With ends of foil extending over sides of pan. Melt butter in large microwavable bowl on high 1.5 to 2 minutes or until smooth, stirring after 1 minute. Cool chocolate slightly; pour over Free Nut butter mixture in pan. Cool.
Cut partially through mixture to mark 48 squares. Refrigerate 1 hour or until set. Cut all the way through mixture into squares.
Creamy Caramel – FreeNut Butter Dip
25 caramels
¼ cup milk
2 tbsp FreeNut Butter– Smooth
3 red or green apples, each cut into 8 slices
½ cup TNF Toasted Soy Pieces
Place caramels, milk and FreeNut butter in microwavable bowl. Microwave on high 2.5-3 minutes or until caramels are completely melted, stirring after each minute. Serve warm as a dip with apple slices. Sprinkle dipped apples with soy pieces.
*For top of stove preparation place caramels and soy butter in large heavy sauce pan. Cook on low heat until caramels are completely melted stirring frequently.
FreeNut Butter and Banana Pinwheels
These sandwiches are easy to make if you freeze your unsliced white or brown bread.
Cut all crusts off bread.
Slice bread lengthways in approximately 1/4” lengths; spread Free Nut Butter on bread right to the edges (butter optional). Cut firm banana the width of bread and lay across one end.
Roll up tight from banana and wrap tightly until ready to serve.
Free Nut Brittle
2 cups brown sugar
½ cup water
½ cup corn syrup
¼ cup Free Nut Butter – Smooth
TNF Toasted Soy nuts – unsalted
On medium – low heat in a medium saucepan, heat until mixture reaches 300F on a candy thermometer, approximately 30 minutes, stirring occasionally.
Stir in ¼ cup Free Nut butter a few handfuls (according to preference) soy nuts – unsalted.
Pour onto cookie sheet, cool completely. Break into pieces.
- Use wooden spoon to stir the mixture when boiling.
Frozen Free Nut Butter Banana Sandwiches
½ cup Free Nut Butter – Smooth or Chunky
2 tbsp honey
20 wafers graham crackers
1 small banana, thinly sliced
Blend Free Nut butter and honey in small bowl, spread about tbsp of mixture on one of the graham wafers, to with banana slice. Top with other wafer. Repeat with remaining 10 wafers.
Freeze for at least 1 hour. Individually wrapped and store in freezer up to a week.
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