Contents FORTIFIED BISCUITS - Bangladesh...1 FORTIFIED BISCUITS - India...2 FORTIFIED BISCUITS - India for export...4 FORTIFIED BISCUITS - Indonesia...5 FORTIFIED BISCUITS - Bangladesh Fortified Biscuits (per 100 gm) Energy: 430 Kcal Protein: 10 gram Vegetable fat: 12 gram Carbohydrate: 71 gram Others (fibre, etc): 2 gram Moisture: 5 % (Max.) Added Micronutrients Subject to adjustment with baking losses Vitamins Vitamin A: 1,168 IU Vitamin D3: 106 IU Vitamin E: 8.2 mg Vitamin B1: 0.9 mg Vitamin B2: 0.8 mg Vitamin B5: 3.7 mg Folic Acid: 112 mcg Nicotinamide: 6.6 mg Vitamin C: 45 mg Vitamin B6: 1.3 mg Vitamin B12: 0.8 mcg Minerals Iron: 11.0 mg Zinc: 7.0 mg Iodine: 98.0 mcg Page 1
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FORTIFIED BISCUITS - India Product Required shelf-life: minimum 9 months. Proposed recipe for required finished product: Wheat Flour: 60-67.5% Sugar: 20% Vegetable oil: 7.5-10% Soya flour: 5-10% Leavening agent (sod. Bicarb & Ammon. Bicarb.) as required Vitamin premix: as required Mineral premix: as required Vanilla flavor: as required (no other flavor accepted) Notes: The ingredients used for the manufacture of micronutrient fortified biscuits, shall conform to the standards laid down under the Prevention of Food Adulteration Act, 1954. The finished product shall have the nutritional value and Vitamin content/levels as indicated in specs. Biscuits shall be processed, according to the product specifications provided in specs Micro nutrient fortified biscuits shall be of rectangular shape, of approximate dimensions L 5.5 cm/w 3.5 cm, H 0.7 cm, 12 pcs of each in a pack of 75 gms at the time of delivery, shall be dry, in good and sound condition, fit for human consumption and free from bad smell, infestation and any poisonous or deleterious substances in amounts hazardous to health. Required Nutritional composition (per 100 gms): Energy: 450-460 kcal Protein: 10.6-12.4 g Fat: 12-14.4 g Total carbohydrates: 67.2-72.4 g Fibre and others: 5.0-6.0 g (incl. a maximum Moisture content of 3.5%) Vitamins and Minerals: as premixed Micronutrients: (per 100g of finished product) Thiamin [B1]: 0.9 mg (as Thiamin Mononitrate) Riboflavin [B2]: 0.9 mg (as Riboflavin) Page 3
Niacin: 12.0 mg (as Nicotinamide) Vitamin B6: 1.0 mg (as Pyridoxine Hydrochloride) Folate: 300 mcg (as Folic Acid) Vitamin B12: 1.8 mcg (as Vitamin B12) Vitamin A: 500 mcg RE [or 1,670 I.U.] as Palmitate Stabilized Iron: 18 mg (as Ferrous Sulfate) Zinc: 8 mg (as Zinc Sulfate) Iodine: 100 mcg All the vitamins and minerals should be Halal and Vegetarian certified. Above quoted micronutrient levels are required in the finished product; allowance to be made for losses during baking. Packaging composition: 12 PET / 18 MetBOPP or 15 BOPP / 18 MetBOPP Page 4
FORTIFIED BISCUITS - India for export Product Required shelf-life: minimum 12 months. Proposed recipe for required finished product: Wheat Flour: 71% Sugar: 12% (fixed) Vegetable fat (food grade, hydrogenated - 80-100%): 12% Soya flour (defatted food grade): 5% Leavening agent (sod. Bicarb & Ammon. Bicarb.) not exiding 1% Vitamin premix: as required Mineral premix: as required Notes : Wheat flour shall be of upto 80% extraction rate and moisture content not more than 12%. The wheat used for making flour as well as wheat flour should be of standard quality Use of saccharine or molasses in lieu of sugar and animal fat in lieu of vegetable fat, partly or wholly, is prohibited The biscuits and the ingredients shall conform to the national standard for biscuits Assessment of proportion and quality of ingredients will be done through periodical laboratory testing The biscuit shall be of Type II : Semi-sweet type, as classified in the latest (IS 1011:2002, October 2002) biscuit standard by the Bureau of Indian Standard. The biscuit shall be crispy with biscuit colour, good taste and free from any objectionable smell or contamination. Required Nutritional composition (per 100 gms): Energy: 450-460 kcal Protein: 10.6-12.4 g Fat: 12-14.4 g Total carbohydrates: 67.2-72.4 g Fibre and others: 5.0-6.0 g (incl. a maximum Moisture content of 3.5%) Vitamins and Minerals: as premixed Micronutrients: (per 100g of finished product) Thiamin [B1]: 0.9 mg (as Thiamin Mononitrate) Page 5
Riboflavin [B2]: 0.9 mg (as Riboflavin) Niacin: 12.0 mg (as Nicotinamide) Vitamin B6: 1.0 mg (as Pyridoxine Hydrochloride) Folate: 300 mcg (as Folic Acid) Vitamin B12: 1.8 mcg (as Vitamin B12) Vitamin A: 500 mcg RE [or 1,670 I.U.] as Palmitate Stabilized Iron: 18 mg (as Ferrous Sulfate) Zinc: 8 mg (as Zinc Sulfate) Iodine: 100 mcg All the vitamins and minerals should be Halal and Vegetarian certified. Above quoted micronutrient levels are required in the finished product; allowance to be made for losses during baking. Packaging composition: 12 PET / 18 MetBOPP or 15 BOPP / 18 MetBOPP FORTIFIED BISCUITS - Indonesia The biscuits must be produced according to the Code of Good Manufacturing Practices of the Codex Alimentarius and to the relevant laws of Indonesia [SNI 01-2973-1992]; the product shall be safe and suitable for human consumption. The letters WFP should be printed on the biscuits. Supplier need to ensure that mould used is adjusted accordingly. Nutrient Composition (average nutrient composition of 100g biscuit) Protein: min 8 g Fat: min 10g - max 15 g Total carbohydrate: 70 g Energy: 400 kcal Moisture: 5 g Ingredients: the biscuits may contain following food grade basic ingredients (dry weight basis) in approximate proportion Wheat flour: min 60% Page 6
Sugar: min 10 - max 15% Vegetable fat: min 10% Dry Skim Milk: min 5% The following baking materials are to be added to the basic ingredients: Leavening agent (sodium and ammonium bicarbonate) not more than 1% Fortification A Micronutrient Premix BASF/Fortitech or DSM Nutritional Products or Nicholas Piramal has to be added in the ratio 1 kg premix to 999 kg biscuit dough (dry weight). In addition Calcium compound (food grade quality either Calcium Lactate or Calcium Carbonate) can be added to the dough in an adequate quantity to reach the overall calcium content of 200 milligram per 100 gram of finished product. The incorporation of the Vitamin/Mineral Premix and the Calcium shall ensure that the finished product achieves the following levels per 100 g: Vitamin A (Acetate): 450 mcg Vitamin D: 5 mcg Vitamin E (Tocopherol Acetate): 5 mg Vitamin B1 (Thiamin Mononitrate): 0.6 mg Vitamin B2 (Riboflavin): 0.6 mg Vitamin B6 (Pyridoxine Hydrochloride): 0.6 mg Vitamin B12: 1.0 mcg Niacin: 8.0 mg Folic acid: 80 mcg Iron (Fumarate): 8 mg Iodine (Potassium Iodide): 100 mcg Zinc (Zinc sulphate): 8 mg Selenium: 12 mcg Calcium (Calcium lactate): 200 mg Proof of purchase of the appropriate premix from DSM or BASF/Fortitech or Nicholas Piramal must be presented with the payment documents Notes: All ingredients have to be of food grade quality Wheat flour must be fortified according to Indonesian National Standard Wheat flour can be of up to 80 % extraction rate Use of artificial sweeteners, like saccharine and molasses, in lieu of sugar, partly or wholly, is prohibited. Hydrogenated shortening should not be used Quality of ingredients, the proportion as well as the micronutrient in the final product will be assessed through periodical laboratory testing. Page 7
Only flavoring and coloring permitted by the regulation standard may be used (e.g. vanilla, chocolate, etc.). All other certifications, licenses and similar authorizations required by Republic of Indonesia law related to this product are the responsibility of the producer. Biscuit mould: "WFP" to be imprinted on biscuits General Quality The biscuits shall be in good condition with clean packaging, safe and fit for human consumption, and free from any objectionable smell or contamination. Ash content: < 2% Dietary fiber: < 5% The biscuits shall be crisp, and have a taste and color, which will be liked and enjoyed by young children. The taste could be plain, vanilla or chocolate, upon individual agreement with WFP. The finished product should conform to the following microbiological specifications in SNI: 01-2973-1992 Total plate count < 10 6 /g Coliform < 20/g E coli < 3/g Mould < 10 2 /g Superintendent, appointed by WFP, will check and certify the quality of the biscuits to ensure that the final product conforms to the contractual specifications. Shelf Life Shelf life must be minimum 12 months ex-factory subject to proper transport and storage conditions. PACKING The packing shall uniform, new, able to withstand transport, handling and storage. Packing will be at Producer s cost. Biscuits shall be wrapped in new, individual packets of 50 g net each, containing 6 (or to specify) biscuits carefully wrapped and machine sealed in OPP 20μ /VMCPP 25 μ, with multicolored specified printing. Your offer to clearly indicate number of biscuits in each of 50 g packet. 90 packets of 50 g biscuits shall be packed in a carton (weighted 4.50 kg/carton). 15 packets of biscuits shall be wrapped into a plastic bag before packing into cartons. The carton shall be new and strongly made with corrugated semi-kraft 5 ply paper board cartons. Cartons must be 5-ply. Extra 2% (two percent) empty cartons to be shipped along with the cargo in every delivery, please include in your price per metric ton. Page 8
Superintendents appointed by the Buyer will check the quality of the packing to ensure that it conforms to the contractual specifications. If a carton is received torn it may be rejected and will have to be replaced within seven (7) days at the Producer's expense inclusive of transport cost. MARKINGS Packaging is to be marked at supplier s expense. Marking shall be made clearly printed in indelible ink, with legible letters of appropriate size. Final marking is subject to confirmation (one marking for all lots) of WFP. Marking should contain: Name of the product. WFP (in UN Blue or as agreed by WFP) logo + World Food Programme + Sumbangan dari donor country + donor country flag (wherever applicable). The label must contain the phrase Bantuan dari WFP Kerjasama Dengan Pemerintah Indonesia and GRATIS. Manufacturer s name, telephone number and address. List of ingredients. Nutrient value or indication of fortification. Expiry date and lot number. Basic requirement of the product label is attached. Modification can be made on the aesthetic presentation and must be agreed upon in advance by WFP. Label must be written in Bahasa Indonesia (see attachment). Label must contain registration number from Badan POM RI. The label must indicate Halal certification number. Page 9