Product Specification
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- Abner Joseph
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1 1. General product information Specification valid for: ETC010; CAP009 and others. Product name: speculoos Product description: speculoos biscuit Physical properties: Colour: brown Taste: sugar, cinnamon Scent: cinnamon Single product properties: Average Mimimum Maximum Weight g Lenght mm Width mm Thickness mm Diameter / / / mm Picture: Page 1 of 5
2 2. Ingredients 2.1 Ingredient declaration Ingrediënten: tarwebloem, suiker, gedeeltelijk gehydrogeneerde plantaardige oliën en vetten (palm, koolzaad), kandijstroop, rijsmiddelen (E500, E503), zout, kaneel. Bevat tarwe. Gemaakt in een bedrijf waar ook worden verwerkt: soja, lactose. Ingrédients: farine de froment, sucre, huiles et graisses végétales partiellement hydrogénées (palme, colza), sirop de candi, poudres à lever (E500, E503), sel, cannelle. Contient froment. Fabriqué dans un atelier qui utilise: soja, lactose. Ingredients: wheat flour, sugar, partially hydrogenated vegetable oil and fats (palm, colza), candy syrup, raising agents (E500, E503), salt, cinnamon. Contains wheat. Produced in a factory handling: soya, lactose. Zutaten: Weizenmehl, Zucker, z.t. gehärtete pflanziche Öle und Fette (Palm, Raps), Kandissirup, Backtriebmittel (E500, E503), Salz, Zimt. Enthält Weizen. Hergestellt in einem Betrieb in dem auch verwendet werden: Soja, Laktose. Ingredientes: Harina de trigo, azucar, grasas y aceites vegetales parcialmente hidrogenado (palma, colza), jarabe de azúcar cande, levadura (E500, E503), sal, canela. Contiene trigo. Elaborado en una fábrica que utiliza: soja, lactosa. 2.2 Chocolate declaration % (minimum) Total dry cocoa solids / Total dry fat free cocoa solids / Page 2 of 5
3 Cocoa butter / Cocoa mass / Milk solids / Milk fat / Saccharose / 2.3 Additional information Weight % Starch / Glucose / Alcohol (vol %) / 3. Nutritional data Energy value for 100 g: 2002 kj 476 kcal Food value for 100 g: Weight (g) Total protein 6.1 milk protein 0 Available carbohydrates 72.7 sugar (mono + disaccharides) 31.6 starch 41.1 Total fat 17.5 saturated fat 7.7 mono unsaturated fat 7.3 poly unsaturated fat 2.5 trans fat 0.3 cholesterol 0 Fibre 1.8 Na 0.35 Salt 0.3 Page 3 of 5
4 4. Microbiological properties After production At end of shelf life Total plate count max / g / g Yeasts max. 100 / g 1000 / g Moulds max. 100 / g 1000 / g Enterobacteriaceae max. 10 / g 100 / g Coliformen max. 10 / g 100 / g Staphylococcus Aureus max. 100 / g 100 / g Salmonella absent in 25 g absent in 25 g Aflatoxins absent in 25 g absent in 25 g 5. GMO information The product or any of its ingredients contain any genetically modified material. The product or any of its ingredients or additives are produced from, but not containing any genetically modified materials. Genetically modified organisms have been used as processing aids or in connection with the production of the product or any of it's ingredients. The product is 100% GMO free. Page 4 of 5
5 6. Allergy information 1. cows milk protein? 22. peanuts - 2. lactose? 23. peanut oil - 3. chicken egg sesame - 4. soja protein (see point 7)? 25. sesame oil - 5. soja oil (see point 7)? 26. glutamate (E ) - 6. lupine sulphite (E ) - 7. gluten benzoic acid (E ) - 8. wheat parabenzoic ester (E ) - 9. rey tartrazine (E102) beef or beef products Azo colourings pork or pork products aspartame (E951) chicken or chicken products sorbic acid (E200 - E203) fich or fish products BHA or BHT (E320, E321) shell fish mustard mollusc saccharose maize fructose cocoa cinnamon yeast vanillin? 19. pulees coriander? 20. nuts celery nut oil umbelliferae - + = present in the product as ingredient - = absent in the product? = cross contamination possible 7. Radiation Neither this product nor any of the constituent ingredients have been subjected to any irradiation process. 8. Shelf life After production: 9 months After delivery: 5 months at least Shelf life indication: MM/YYYY M = month Y = year 9. Storage conditions Temperature: 5 C - 18 C Humidity: max. 70% Store in a clean, dry and odourless environment. 10. Composition lotnumber Serial number Page 5 of 5
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