PRODUCT INFORMATION BAKER S BEST VITAL-G 5237

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1 PRODUCT INFORMATION 5237 Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 1 of 11

2 AB Mauri Bakery Ingredients product code DESCRIPTION: is a unique blend of wheat gluten and enzymes designed to provide strength to bread, rolls, buns and all yeast-raised goods. Reduces total wheat gluten usage in bread and roll formulas, providing significant cost savings. Ensures processing tolerance and increased finished volume of bakery products. Formulated for ease of scaling and to ensure consistent delivery of active ingredients. APPLICATION & USAGE: is recommended for use in all yeast-raised bread, buns and rolls. Suggested use level is between 2% and 6% on cereal weight basis depending on formula and application. should be added to the dough side in a sponge and dough or liquid sponge process. Use 1% Vital-G for every 2% wheat gluten removed from the formula Maximum usage level is 6% INGREDIENTS: Wheat Gluten, Wheat Flour, Enzymes. SPECIFICATIONS: Form: Free Flowing Powder Color: Cream to Off White Moisture: Not to exceed 11% Particle size (through US Sieve #10) 100% minimum PACKAGING: Product Code lb (18.1 kg) poly lined bag; palletized and stretch wrapped to 1,600 net lb STORAGE: Shelf life of 9 months when stored in cool dry conditions. Storage conditions above 80 degrees will significantly lessen shelf life. KOSHER: This product is certified Kosher. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 2 of 11

3 GMO STATEMENT AB Mauri Bakery Ingredients manufactures enzyme based conditioner and softener systems for the baking industry that utilize enzymes that are sourced from traditional and genetically modified microorganisms. The enzymes present in this product are sourced from traditional micro-organisms and/or cereal sources along with genetically modified micro-organisms, therefore these enzymes are considered GMO. Presently, new novel GMO enzymes, which have been modified from that found in nature (protein engineered), can be applied to bakery conditioners. This technology is utilized in this product line. Please refer to your legal department for assistance on proper labeling of AB Mauri Bakery Ingredient enzyme based solutions in your final bakery product. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 3 of 11

4 ALLERGEN INFORMATION SHEET Ingredients: Wheat gluten, wheat flour, enzymes Column I Column II Column III Column IV Component Present in the product Present in the other products manufactured on the same line Present in the same manufacturing plant Provide specific food source Crustaceans/Shellfish NO NO NO Egg Products NO NO NO Fish Products NO NO NO Milk and Dairy Products NO NO NO Peanut Products NO NO NO (Includes peanut oil) Soy Products NO NO NO Safflower Products NO NO NO Sesame Seeds NO NO NO Sunflower Products NO NO NO Tree Nuts NO NO NO Wheat Products YES YES YES Wheat Flour Barley Products NO YES YES Malted Barley Flour Corn Products NO YES YES Corn Starch Oat Products NO NO NO Rye Products NO NO NO Sulfites (List ppm) NO NO NO BHA NO NO NO BHT NO NO NO Tocopherols NO NO NO FD&C Colors NO NO NO MSG NO NO NO Hydrolyzed Plant Protein NO NO NO Mustard Seeds NO NO NO NOTE: Unless specified in the Component column, refined oils are considered a non-allergenic substance. Effective procedures are in place to avoid cross contamination of the product with the allergens not present in the product but noted in Columns II and III Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 4 of 11

5 NUTRITIONAL ANALYSIS Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 5 of 11

6 FDA BIOTERRORISM REGISTRATION AB Mauri Fleischmann s is compliant with all aspects of FDA s regulations and has registered with the FDA all of our food manufacturing and warehouse facilities that produce or hold food intended for consumption within the United States in accordance with the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (Bioterrorism Act) and the Food and Drug Administration s regulations (21 CFR Part 1 Subpart H). This includes the registration of food facilities and maintenance of records. We also require our suppliers to assure their compliance with the provisions of the Bioterrorism act and FDA s regulations to ensure all our raw materials are similarly compliant. AB Mauri Fleischmann s values the partner relationship with its customers. If you have any questions, please feel free to contact us. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 6 of 11

7 LOT CODE DESCRIPTION AND PACKAGE / PALLET CONFIGURATION LOT CODE EXAMPLE: Two Line Alpha-Numeric Lot Code: LOT: W ID#: 01 EXP: 01/10/09 To be read as follows: W Manufacturing plant identification Manufacturing date (MM/DD/YY) 5134 AB Mauri Bakery Ingredients product code (5134=Rotox 50) ID# in-house identification number EXP expiration date (270 days from date of manufacture) PACKAGE / PALLET CONFIGURATION: Product Category Fermentase Product Name Baker s Best Vital-G Product Code # 5237 Lot Code WMMDDYY Shelf Life (in months) 9 Cubic Feet (Bag) 1.66 Length (Inches) 26 Width (Inches) 17 Height (Inches) 6.5 Units per Cs/Bag 1 Net Package Size (Lbs) 40 Gross Package Weight (Lbs) 41 Net Pallet Weight (Lbs) 2000 Gross Pallet Weight (Lbs) 2105 Pallet Cubic Feet Pallet Length (Inches) 48 Pallet Width (Inches) 40 Pallet Height (Inches) 49 Amount per Row 5 # of Rows per Pallet 8 Package per Pallet 50 Pallet Type heat treated; rated for 2000# Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 7 of 11

8 PACKAGE ARTWORK Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 8 of 11

9 MATERIAL SAFETY DATA SHEET Chemical Product and Company Information AB Mauri Bakery Ingredients SW 95 th Ave. Wilsonville, OR Phone: (503) Fax: (503) Hours: 7:00 AM 4:00 PM Pacific Time Product Code: 5237 Product Name: Baker s Best Vital-G Information on Ingredients (Order of predominance) Wheat Gluten Wheat Flour Enzymes Hazards Identification Emergency Overview Pale cream free flowing powder. Product can burn in a fire. Extinguish flames with dry chemical, water fog or spray, CO2 or foam or sand / earth. Get medical attention if large amounts are swallowed. Potential Health Effects Eyes: May be an irritant. Skin: May be an irritant. Ingestion: Inhalation: Get medical attention if large amounts are swallowed. May be slightly irritating to respiratory tract. First Aid Measures Eye Contact: Flush with running water to remove from eyes. Get medical attention if irritation develops. Skin Contact: Wash exposed area with soap and water. Get medical attention if irritation develops. Ingestion: Get medical attention if large amounts are swallowed, or in event of abdominal distress. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 9 of 11

10 MATERIAL SAFETY DATA SHEET Inhalation: Remove to fresh air. Get medical attention for any breathing difficulty. Fire Fighting Measures Flash Point: Flammable Limits: Extinguishing Media: Special Instructions: Hazardous Products: Unknown Unknown Water fog or spray, dry chemical, CO2, foam or sand / earth. None None Accidental Release Measures Normal dry cleanup recommended. Small quantities may be disposed of like domestic refuse. Avoid disposal in sanitary sewers. Handling and Storage Keep container closed when not in use. Store in a cool, dry area. Do not store near combustibles. Keep away from heat, sparks and flames. Product from unopened containers that have been stored under recommended conditions may be used for up to 9 months from date of manufacture. Exposure Controls/Personal Protection Engineering Controls: Use of a local exhaust system is satisfactory. Personal Protection: Eye: Wear safety glasses or goggles. Eyewash station should be provided. Respiration: Protection not required unless dust cloud is raised, or if nuisance dust exceeds OSHA Guidelines. If needed, use NIOSH/MESA approved dust mask. Skin: Protective gloves recommended. Wash thoroughly after handling. Do not get in eyes, on Skin or clothing. Physical and Chemical Properties: Appearance: Pale cream free flowing powder Odor: Wheat Flour Boiling Point: N.A. Vapor Pressure: None Vapor Density: N.A. Water Solubility: Specific Gravity: Melting Point: N.A. Evaporation Rate: N.A. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 10 of 11

11 MATERIAL SAFETY DATA SHEET Reactivity: Stability: Incompatible Material: Hazardous Decomposition: Hazardous Polymerization: Stable material under normal conditions. None established. None established. Will not occur. Toxicological Information: This product is intended for use in bakery products. It is not hazardous as defined in the Federal Hazardous Substance Act. It is not toxic as defined in OSHA Regulations 20 CFR Appendix A Health Hazard Definitions. Ingestion: Acute via the oral route of administration is expected to be low. Transport Information: This product is not a DOT Hazardous Material. Document No: 31BJ012 Date: 05/18/2011 Revision No: 3 Page 11 of 11