PRODUCT SPECIFICATION Private Label Product: Ei-bieslooksalade

Transcription

1 1. ENERAL DETAI LS Product title and contents: Legal name: Supplier: Bieze Label Commodity code(cons.unit): Commodity code (trade unit): Article number Bieze kg E-code: Producer: n.v.t. Supplier: EE 591 Product description: Non-homogeneous mix of divers rough and/or fine cut ingredients with salad mayonnaisesauce. Niet-Homogeen mengsel van diverse grof en/of fijn gesneden ingrediënten met salade mayonaisesaus. Name producer: Popp Feinkost mbh P.O. box and address: Postfach 1354 City and postal code: D_24561 Kaltenkirchen ermany Telephone number: 0049 (0) Fax number: 0049 (0) address: - Name supplier: Bieze b.v. P.O. box and address: Postbus 1101 alvanistraat 16 City and postal code: 3860 BC NIJKERK 3861 NJ NIJKERK Telephone number: 0031(0) Fax number: 0031(0) address: Info@bieze.nl QS: i.walraven@bieze.nl 2. I NREDI ENTS LI ST/ RECI PE ( %) / PRODUCTI ON FLOW / Ingredients ( including functional additives with % Al l ergens Count ry Ve g e t a l Ani mal their E-number and/or original name, also technological additives when allergen ** of origin origin * origin * 1. Ei 57 Ei Kip 2. Plantaardige olie raap 3. Water 4. Azijn 5. Suiker 6. Maïszetmeel Ei Kip 7. Eigeel 8. Kruiden en specerijen 9. Zout 10. Mosterdmeel 11. emodificeerd maïszetmeel 12. Dextrose 13. Maltodextrine 14. soja-eiwit Soja \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 1 van 7

2 15. Stabilisatoren: johannesbroodpitmeel/ uarpitmeel/ Xanthaangom 16. Conserveermiddelen: E202/ E Kleurstof: beta-caroteen 18. Aroma s * Please mention here the name of origin (for instance: soy or chicken) ** Please mention here the name of containing allergens that must be labeled: By flavourings: please mention also the kind of (for instance: butterflavouring) Product i on Fl ow 3. I NREDI ENTS DECLARATI ON ( pa c ka g e ) a c c o r di ng t o 2 003/ 89/ E ( i ncl udi ng al l ergens) Ei 57%, plantaardige olie, water, azijn, suiker, maïszetmeel, eigeel, kruiden en specerijen, zout, mosterdmeel, gemodificeerd maïszetmeel, dextrose, maltodextrine, soja-eiwit, stabilisatoren: johannesbroodpitmeel/ guarpitmeel/ xanthaangom, conserveermiddelen: E202/ E211, kleurstof: beta-caroteen, aroma s. 3 a. SENSORI C CHARACTERI STI CS / PI CTURE Appearance: Dry, jelly, grave, fatty, not fatty, etc. Co l o r : Please use also Pantone numbers Tas t e : Overwegend zachtgeel met groene, witte en wat donkergele accenten Zacht fris, zoet- zuur, duidelijke ei smaak, licht bieslook accent, vleug kruiden aroma Smell: Cons i s t ency: Texture/ Mout hf eel i ng Fris, licht aangename eigeur Stevige, dikke niet-vloeibare basissaus met gelijkmatig verdeelde vaste bestanddelen Parti cl e si ze/ di vi si on and bi t e Pi cture: \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 2 van 7

3 4. NUTRI TI ONAL I NFORMATI ON Values per: 100 g/ ml Energy 1156 kj 280 kcal Tot al prot ei n 6.6 Total carbohydrate 4.95 whereof: Sugars Monosaccharids Disaccharids Polysaccharids (digestable) Polyols Total fat whereof: Saturated Mono unsaturated Poly unsaturated Trans fatty acids Linolic acid Chol esterol µg Al c o ho l % by vol. As h Di etary fi bre Sodi um Sal t Vi t a mins Mg/µg % of RDI Mi nerals Mg/µg % of RDI The values are analyzed calculated 5. PHYSI CAL/ CHEMI CAL STANDARDS Test Target Tol erance Di mensi o Met hod n Weight 450 g 3% [g] ph <5 4% Water activity Fat 24,5 17,0 [%] Dry matter non [%] fat Carbohydrates 35,2 4,0 [%] Protein 7,8 8,0 [%] Milkfat [%] Moisture 57,9 [%] content Brix \\Server\mijndoc\clemens\My Documents\CHOI\.doc Measuri ng f requency Pagina 3 van 7

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5 6. MI CROBI OLOI CAL STANDARDS Te s t Tar ge t Tol erance Di mensi o Frequenc Met hod at BBD (best before date) n y Total count aerobic per 1,0 [g] ISO 4833 Total count anaerobic per 1,0 [g] Yeasts per 0,1 [g] ISO Moulds per 0,1 [g] ISO Coliforms per 0,1 [g] E. coli per 0,1 [g] Enterobacteriaceae per 0,1 [g] ISO 7402 Salmonella spp. per 25 [g] Campylobacter per 25 [g] Staphylococcus aureus per 1,0 [g] ISO B. cereus per 1,0 [g] Listeria monocytogenes per 1,0 [g] Clostridia perfringens per 1,0 [g] Moul d t oxi ns and bact eri al t oxi ns are not al l owed i n count s t hat can be harmfull for human heal t h 7. STORAE CONDI TI ONS Storage instruction: Temperature: Relative moisture: Shelf-life (from production): Shelf-life (from delivery): See package +2 C - +7 C 42 days 25 days 8. PACKAI N Consumer unit: e-sign: Number of consumer units: Trade-unit: Packaging conditions: Production code: Position code: Contents of packaging (or see appendix): 1.1/ 1.2/ 1.4 Co nt e nt Co mpos i t i on Wei ght (grams) Sac Pot Lid Box 9. LEAL DEMANDS ( SPECI FI C FOR PRODUCT) Thi cknes s (mor g/ m 2 ) Measurements (mm) \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 5 van 7

6 1 0. PRESENCE ACCORDI N TO DI ET/ ALLERY/ I NTOLERANCE Al l ergens 1. cow s milk protein nut oil - 2. lactose peanuts*? 3. chicken s egg peanut oil - 4. soy protein sesame - 5. soy lecithin sesame oil - 6. gluten glutamate - 7. wheat sulphite (E220 - E228) - 8. rye - 9. beef pork chicken fish shellfish and crustaceans coriander maize celery cocoa yeast carrot? 17. legumes/pulses lupine? 18. nuts*? 36. mustard + Sunflower seed? Benzoic acid and parabens (E210 E217)? Poppy seed? Cinnamon? * gemaakt i n een bedri jf waar ook pi nda s en noten worden verwerkt + the article contains the mentioned substance (as an ingrediënt) or may contian the mentioned substance (through carry-over) - the article is free from mentioned substance (according to the prescription)? if there is insufficient information available or if the article contains just traces of the pertinent substance Ingredients (to enable a check on some critical points, please indicate here whether or not your product contains one or more of the ingredients listed below 01. milk constituents wheat flour milk powder wheat meal soy lecithin wheat starch soy flour bread crumb soy meal egg yolk BRC / I FS / EFSI S / HACCP / EUREPAP / I SO Quality system(s) BRC The supplier takes care of sending a copy of the most recent certificate and the report (in case of Private Label). If the supplier receives a new certificate and report, a copy will be sent to Bieze B.V OTHER \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 6 van 7

7 enetic modified parts: Radiated parts: Added micro nutrients: No No No 1 3. ADDI TI ONAL I NFORMATI ON / WARNI N The product may contain traces of Best eaten..; once opened eat within.. days and keep refrigerated 1 4. PREPARATI ON I NSTRUCTI ONS SI NATURE In case the product does not comply with the product specification, it can be refused by Bieze b.v. The minimal demands for the product are the legal demands. If a change in the product composition or packaging occurs, Bieze b.v. has to be notified before the product is offered to Bieze b.v.. In this case an adjusted version of the product specification needs to be send to Bieze b.v. If there are any inconsistencies between the content of this productspecification and the content of the commercial contract, the data in the commercial contract will be held as leading. SUPPLIER APPROVAL Bi eze b. v. APPROVAL Name: Name: I.P. Walraven Position: Position: Quality manager Date: Date: Signature: Signature: \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 7 van 7

8 APPENDI X 1 OF THE PRODUCTSPECI FI CATI ON MO- I NVENTORY Suppl i er: Na me product : Bieze b.v. Ei-bieslook salade Na mes of i ngredi ents, f l avouri ngs and addi t i ves made f rom mai ze and / or soy beans 1. I P non- gmo PCR Re marks yes no yes No Hereby we decl are that menti oned certi fi cates are avai l abl e and on request of Bi eze b. v. are open to i nspecti on for al l products wi th Pri vate Label. Dat e: Pl ace: Na me: Posi t i on: Ni jkerk I. P. Wal raven Qual i t y manager Si gnat ure: \\Server\mijndoc\clemens\My Documents\CHOI\.doc Pagina 8 van 7