Kaasimport Jan DUPONT nv Lieven Bauwensstraat BRUGGE Tel : +32/(0) Fax : +32/(0)
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1 PRODUCTSPECIFICATION Page 1 / 6 1. PRODUCT Productname (101) : Castello blue Articlecode supplier (102) : Country of origin (production) (103) : Denmark Country of provenance (invoice) (104) : Intrastat. Nr / GN code (105) : VAT code (106) : Fixed weight (yes/no)? (107) No (Average) weight (kilo)(108) : 1,6 Min./Max. deviation (110) : Gross weight (109): Packaging? (110) / Consists of (how many?) packages?(111) Palletisation? (112) (*) ring the correct answer / How many packages for one pallet? (113) 1 pieces / kilo (*) pieces / package / kilo (*) Pieces Kilo Package Pallet Purchase par unit (**) (114) Purchase par multiplication of (115) Minimum purchase (116) (**) mark where appropriate Terms of delivery Monday Tuesday Wednesday Thursday Friday Saturday Sunday Order possible on following day(s) (117) Delivery period in days ( ***) (118) (***) ex : 1 day delivery = day after delivery in calender d ays 2. SUPPLIER Name (201) Adress (202) Country (203) Contact (204) ARLA FOODS AMBA Tel : (205) 116, HORJRUPVEJ, D-7000 FREDERICIA Fax : (206) DENMARK (207) EG-salubrity number : (208) + 45/ / PRODUCTION SITE Name (301) Adress (302) Country (303) ARLA FOODS AMBA Tel : (305) Gl. Horsensvej 389, 8660 Skanderborg Fax : (306) Denmark (307) EG salubrity number (308) M276
2 4. PRODUCT CHARACTERISTICS PRODUCTSPECIFICATION Page 2 / 6 Product description (401) Country (402) Department (403) Region (404) Age (405) Ripening (min. max.) (406) Conditions of ripening (duration, temp., ) (407) Characteristics and history (408) Optimal season (409) Culinary advice (410) Matching wine/beer (411) Soft blue mould ripened cheese. Bleu Castello has through time been developed and refined to become a subdued and harmonic bleu mould cheese with a well balanced taste. The cheese is delicately creamy without rind. Denmark Confidentiel Castello Bleu is a creamy, bleue veined cheese with a washed rind. The surface is a unique combination of bleue- green and red mould. The rind is edible and gives the cheese a typical taste. When ripening the mould grows and the taste becomes richer and more creamy. Serve with bread, biscuits or fruit (pear). Caracteristic taste in sauces and in dishes covered with breadcrumbs. As dressing in baked potatoes, grilled meat, mixed with cream. Red wine: young Côte du Rhône or Côte du Ventoux. Light wines : Australia and California. White wines : dry wines (Sauvignon). 5. INGREDIENTS Components Pasteurised milk and cream (501) % in final product (decreasing) Salt (502) (512) Country of origin Supplier Raw materials (511) (521) (531) (522) (532) Lactic acid culture (503) (513) (523) (533) Rennet animal (504) (514) (524) (534) Maturing culture (505) (515) (525) (535) Blue mould culture (P.Roqueforti) (506) (516) (526) (536) (507) (517) (527) (537) 6. ORGALEPTIC CHARACTERISTICS Taste (601) Colour (602) Smell (603) Texture / type of cheese (604) Rind (605) Washed rind, bleue green mould
3 7. INTERNAL/EXTERNAL ANALYSES PRODUCTSPECIFICATION Page 3 / 6 Raw materials (701) During production process (702) Final product (703) Presence of irradiated ingredient(s)? (704) Which one? Presence of ingredient(s) produced from genetically modified organisms? (705) Is the product free of strange objects? (706) Is there metal detection for this product? (707) Which one? 8. PRODUCTCONSERVATION Technology (801) Shelf-life after production (802) Shelf-life after delivery (803) O normal atmosphère O vacuüm O modified atmosphère O other 50 days (shelf life upon loading) Shelf-life after opening (804) Coding shelf-life (805) Explanation of the coding (806) Preservation temperature (807) Max. 5 C 9. NUTRITIONAL SPECIFICATION (PAR 100 G) Nutritional value 1820 KJ(901) Nutritional value 440 Kcal(902) Protein (903) Carbohydrate (904) of sugars (905) of polyols (906) of starch (907) Sodium (908) 14, Fat (909) of saturates (910) of mono-unsaturates (911) of poly-unsaturates (912) of cholesterol (913) Fibres (914) Vitamins Vit A (915) Vit D (916) Vit E (917) Vit C (918) Vit B1 (919) Vit B2 (920) PP (Niacine) (921) Vit B6 (922) Folic Acid (923) Vit B12 (924) Biotin (925) Pantotenic acid (926) Calcium (927) Phosphorus (928) Iron (929) Magnesium (930) Zinc (931) Iodine (932) Minerals
4 PRODUCTSPECIFICATION Page 4 / PHYSICO-CHEMICAL SPECIFICATIONS Water (%) (1001) 41 % Salt (%) (1006) 1.7 Water in non fat part (%) (1002) 70 % ph (1007) Fat in dry matter (%) (1003) 72 % Ash (%) (1008) Additifs(%) (1004) Nitrate (1009) Physico-chemical parameters (1005) 11. MICROBIOLOGICAL SPECIFICATIONS Standard Tolerance Test Method Salmonella ( ) Negative in 25 g NMKL nr 71 (1999) Listeria monocytogenes ( ) Negative in 25 g VIDAS Listeria sp. ( ) Staphylococcus aureus ( ) < 10 < 100 NMKL nr 66 (2003) Total coliforms 30 C ( ) < 10 < NMKL NR 44 (2004) Feacale coliforms 44 C ( ) Escherichia coli ( ) < 10 < 100 NMKL nr 147 (1993) Moulds ( ) Yeast ( ) Lactobacillus ( ) Total germs ( ) 12. LOGISTIC INFORMATION SMALLEST SALE ENTITY (SE) EAN-CODE (1201) Length (mm) (1202) Width (mm) (1203) Height (mm) (1204) 80 Diameter (if round) (mm) (1205) 210 Net weight (kilo) (1206) 1.6 Average variable weight (kilo) (1207) Gross weight (kilo) (1208) TRAY / SUBPACKAGE (If applicable) Number of SE a tray (1221) EAN-CODE (1222) Length (mm) (1223) Width (mm) (1224) Height (mm) (1225) Net weight (kilo) (1226) Average variable weight (kilo) (1227) Gross weight (kilo) (1228)
5 PRODUCTSPECIFICATION Page 5 / 6 PACKAGE (If applicable) Number SE a package (1241) 1 Number of trays inside the package (1242) EAN code (1243) Length (mm) (1244) 460 Width (mm) (1245) 235 Height (mm) (1246) 105 Diameter (mm) (1247) Net weight (kilo) (1248) 1.5 Average variable weight (kilo) (1249) Gross weight (kilo) (1250) PALLET / OTHER TRANSPORTATION FORM EAN code (1261) Type of pallet (1262) Length (mm) (1263) Width (mm) (1264) Height (mm) (1265) Number of packages a pallet (1266) Number of layers a pallet (1267) Number of packages a layer (1268) Net weight goods on one pallet (kilo) (1269) Average variable weight (kilo) (1270) Total gross weight incl. pallet (kilo) (1271) 13. DESCRIPTION PACKAGING (FOST +) Packaging Type / Composition Weight (g) Packing (without product) Unit (ex. film, polystyrene tray, ) Tray/Subpacking (ex carton, plastic string, ) Tickness (mm) Dimensions Length Width Height Diameter (mm) (1301) (1302) (1303) (1304) (1305) (1306) Package (bv carton, ) Pallet / Other transportation materials (wooden pallet, film, ) (1307) (1308) (1309) (1310) (1311) (1312) (1313) (1314) (1315) (1316) (1317) (1318) (1319) (1320) (1321) (1322) (1323) (1324) 14. EXPLANATION ON THE LABEL / PACKAGE Type / description label (1401) Language (1402) Label according to the GMO-legislation (1403) French Dutch English German Indication on the label Productname (1404) Origin (1405) Name and adress of the seller, packager or the responsible concerned (1406)
6 PRODUCTSPECIFICATION Page 6 / 6 Type of milk (raw, ) (1407) List of ingredients (including allergens) (1408) Fat content (20+, 30+, 40+, 45+, 48+, 50+, 60+)(1409) Shelf-life (1410) EG-salubrity number producer (1411) EG-salubrity number suplier (1412) Weight indication (1413) Preservation method and temperature indication (1414) Lotnumber (1415) Packed under modified protective atmosphere (if applicable) (1416) idem producer? 15. ALLERGENS Indicate what s applicable : + -? (150)1. Milk protein + (15)24. BHA-BHT (E320, E321) - (150)2. Lactose + (15)25. Gallates - (150)3. Eggs - (15)26. Benzoic acid (E210-E213) - (150)4. Soja-protein - (15)27. Hydroxybenzoates (E214-E219) - (150)5. Soja-oil - (15)28. Azo-colorants - (150)6. Gluten - (15)29. Brillant black (E151) - (150)7. Wheat - (15)30. Tartrazine (E102) - (150)8. Rye - (15)29. Yellow-orange S (E110) - (150)9. Saccharose - (15)31. Azorubine (E122) - (15)10. Beef meat - (15)32. Amaranth (E123) - (15)11. Porc meat - (15)33. Cochenille A (E124) - (15)12. Chicken meat - (15)34. Sorbic Acid (E200 - E203) - (15)13. Fish - (15)35. Cannella - (15)14. Shell-fish - (15)36. Vanilla - (15)15. Fructose - (15)37. Coriander - (15)16. Corn - (15)38. Celery - (15)17. Cacao - (15)39. Carrots - (15)18. Yeasts - (15)40. Umbelliferae - (15)19. Leguminous - (15)41. Lupine - (15)20. Wallnuts - (15)42. Mustard - (15)21. Peanut - (15)43. Sesame - (15)22. Glutamate - (15)44. Gelatine - (15)23. Sulfites (E220 - E227) - (15)45. Lysozyme - Is there a possibility of handing over allergens from other products? (1550) If yes, which allergen? 16. FOOD GRADE Biological / ecological food (1601) Number of enclosures : Document redact on: by: Signature: Agreement DUPONT SUPPLIER Attention! These specifications cannot be modified without prior agreement with DUPONT.
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