PACKAGING: PHYSICAL CHARACTERISTICS: 55 x 35 x 2mm INGREDIENTS:

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Eugene Ross
5 years ago
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1 PRODUCT NAME: DECORDELIT TIP. PACKAGING: Unit 490 pcs. Net weight 0,9 kg Gross weight 1,052 kg Dimension 578 x 413 x 340 mm (outer) Amount of units per outer carton 16 Amount of layers per pallet 5 Outers/Cartons per pallet 80/ Outers/Cartons per pallet 100/ PHYSICAL CHARACTERISTICS: Color Size Odour Taste Texture cream brown 55 x 35 x 2mm typical typical homogeneous INGREDIENTS: Sugar 46,7 % Cocoa butter 25,4 % Full cream milk powder 18,8 % Cocoa mass 8,6 % Natural vanilla flavouring 1,0 % Soya lecithin 1,0 % ANALYTICAL DATA: Moisture Max. 1,0 % IOCCC1(1952) Total fat 35,2 % ±1,5% IOCCC14(1972) Dry cocoa solids Min. 32,4 % Dry milk solids 18,4 % ±1% Milk fat 5,0 % ±0,5% Dry fat-free cocoa solids 3,8 % ±1% Ash 1,6 %

2 NUTRITIONAL INFORMATION (PER 100G): Energy value 2.340,3 kj Energy value 559,1 kcal Total protein 5,7 g Milk protein 4,8 g Available carbohydrates 54,6 g Sugars 53,8 g Total fat 35,2 g Saturated fat 22,2 g Mono unsaturated fat 12,1 g Poly unsaturated fat 0,8 g Cholesterol 19,1 mg Dietary fibres 1,3 g Starch 0,5 g Article number CHX-DC Alternative number E M03 Description Jura Point Food & Chocolate Regulation Act Description Chocolate White Dark Brand CM export Sodium 69,1 mg Potassium 339,1 mg Calcium 173,4 mg Phosphorus 174,5 mg Iron 0,9 mg Magnesium 35,9 mg Zinc 0,9 mg Iodine 4,8 µg Vitamin A 55,6 µg Vitamin C 0,0 µg Vitamin D 1,3 µg Vitamin E 2.480,0 µg Thiamin 100,0 µg Riboflavin 180,0 µg Niacin 140,0 µg Vitamin B6 80,0 µg Folid acid 9,5 µg Vitamin B12 0,4 µg Biotin 0,0 µg Pantothenic acid 720,0 µg Polyols 0,0 g Trans fatty acid 0,3 g

3 FOOD INTOLERANCE DATA: Legend: 0= absent/ not suitable 1= present/suitable 1-Milk proteins 1 31-Coriander 0 2-Lactose 1 32-Cellery 0 3-Egg 0 33-Umbelliferae 0 4-Soy proteins 1 35-Lupin 0 5-Soy oil 1 36-Mustard 0 6-Gluten Saccharose 1 7-Wheat Fructose 1 8-Rye BHA/BHT (E320-E321) 0 9-Beff Parabene (E214 E219) 0 10-Pork Orangeyellows S E Chicken Azorubin (E122) 0 12-Fish Amarant (E123) 0 13-Crustacean and shell-fish Cochineadl read A (E124) 0 14-Maize Sorbic acid (E200 E203) 0 15-Cocoa Hydrolysed vegetable protein 0 16-Yeast Alcohol 0 17-Legumimous plants Aspartame 0 18Hazelnuts, almonds Allura red AC (E129) 0 19-Hazelnut oil, almond oil Patent blue E Penauts Indigotine (E132) 0 21-Peanut oil Annato-Iycopene (E160b-d) 0 22-Sesame products Traganth (E413) 0 23-Sesame oil Gum arabic 0 24-Glutamine (E620 E625) Animal products 0

4 25-Sulphite (E220 E228) Honey 0 26-Benzoic acid (E210 E213) Added salt 0 27-Azo-colours** Garlic 0 28-Tartrazin (E102) Caffein 1 29-Cinnamon Mollusc 0 30-Vainillin Others nuts* 0 Azo-colours**: E102,E110,E122,E123,E124,E129,E151,E154 and E155 Other nuts*: walnuts, pecannuts, cashewnuts, pistachionuts,brazilnuts,macadamianuts,chestnuts. G.M.O: Soy Lecithin IP guaranteed. SUITABLE FOR: Suitable for vegetarians 1 Suitable for vegans 0 PRODUCTS AND PACKAGING NUMBERS: EAN-number UPC-number EAN-number outercarton USED PACKAGIN: DIMENSIONS: AMOUNT: UNIT: MATERIAL: V Outer carton 578 x 413 x 340 mm 0,0625 PIECES Cardboard V Label 180 x 40mm 1 PIECES Paper V Interior 257 x 177 x 36 mm 1 PIECES PET V Interior 257 x 177 x 36 mm 1 PIECES PET V Polystyrene box 282 x 200 x 56 mm 1 PIECES Polystyrene V Polystyrene cover 282 x 200 x 17 mm 1 PIECES Polystyrene V Plastic bag 340 x 322mm 1 PIECES Polyethylene

5 Composition of primary packing Paper PET Polystyrene Polyethylene 0,9 g 25,4 g 52,5 g 7,5 g Total weight of primary packing 86,3 g Composition of secondary packing Cardboard 65,7 g MICROBIOLOGICAL STANDARDS: MAX.VALUE: METHOD Total plate count 5.000/g ISO 4833 Yeast's 50/g ISO 7954 Moulds 50/g ISO 7954 Enterobacteriaceae 10/g ISO :2004 E-Coli 0/g ISO Salmonella 0/25g ISO 6579 PRODUCTION PROCESS: Barry Callebaut Decorations B.V. disposes of the following food safety-and quality systems: HACCP-system certified since March 6th 1998 by Lloyd's Register Quality Assurance Ltd. There are 2 CCP's: CCP1: sieving of the liquid chocolate at the last possible place in the production process. The sieves are cleaned and checked daily. CCP2: metal check. The metal detection is tested every hour. BRC Global Standard, certified since April 8th 2004 by Lloyd's Register Quality Assurance Ltd.

6 KOSHER CERTIFICACTION: Kosher Dairy. QUALITY CONTROL: Visual checks on shape, tears, fatbloom and colour. Packaging checks. Weight checks every 30 minutes. STORAGE AND TRANSPORT CONDITIONS: Temperature: C Relative humidity: <70% The product should be protected from air and light and stored in an odourless place. SHELF LIFE: 12 month(s).

Cocoa powder Product Specification 22-24% GARNET (22-24% GT78)

Cocoa powder Product Specification 22-24% GARNET (22-24% GT78) Page 1 of 5 General Information Product Description High fat cocoa, with alkali 21CFR163.112114 Manufacturer Information Cargill Cocoa Country of Origin The Netherlands Process Description Cocoa Powder