Quality dairy products since 1996

Transcription

1 Quality dairy products since 1996

2 ,,Life is great. Cheese makes it better! Avery Aames HISTORY MLECHNI PRODUKTI Ltd. was founded in 1996 with the opening of a small dairy plant in Manole village, in the outskirts of the second largest city in Bulgaria Plovdiv. Over the years, the production plant has gone through numerous stages of expansion: its production capacity has tripled, new warehouses were constructed, office spaces were expanded and new personnel were hired. Today it is a modern factory with contemporary equipment, advanced wastewater treatment facility and it corresponds to all EU regulations. In 2012 the company opened a brand new plant that specializes mainly in the production of white cheeses in brine. It is located in the northern part of the country in the village of Konyovets, Shoumen District. In 2014 the company Mlechni Produkti Ltd. invested in a production plant in the Republic of Serbia. Located in the south-east part of the country, the renovated plant is aimed to work for the local market and the nearby Balkan countries and other countries outside of the European Union. PRODUCT DIVERSITY MLECHNI PRODUKTI Ltd. is specialized in the production of typical for the Bulgarian and Balkan region products that include: white cheese in brine, yellow cheese kashkaval, yogurt, strained yogurt, curd and butter. Recent development of the market has also introduced us to the production of analog cheese products, which substitute the milk fat with vegetable fats. QUALITY Our extensive experience in the production of dairy products is the main reason for the excellent quality that boosts the MANOLE brand. The production plant in the village of Manole has obtained the quality certiticate IFS International Food Standard with Higher level for four consequtive year. Certification for the Konyovets plant is to be obtained as well. MLECHNI PRODUKTI Ltd. always strives to offer the best possible quality of products and services and keep up with the high demands of its clients.

3 YOGURT Bulgarian yogurt is a product obtained as a result of the flow of a lactic acid fermentation in the milk. The main micro-organisms involved in the fermentation of yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. They are in a symbiotic relationship and the alliance is beneficial for their survival and efficiancy only when they are used together. COW YOGURT SHEEP YOGURT BUFFALO YOGURT 5% fat - Jar 0.530kg GOAT YOGURT 5.5% fat - Jar 0.530kg COW AND BUFFALO YOGURT 4% fat - Jar 0.530kg 4% fat - Jar 0.530kg, 1.600kg 5% fat - Jar 0.530kg COW YOGURT 3.6%, 2% fat - PS Box 0.400kg

4 WHITE CHEESE IN BRINE White brine cheese is a traditional product with specific taste and quality parameters. White cheese is a typical Bulgarian product consumed fresh, on salads, and used in many cooking recipies. It can be preserved both in brine and in a PE acuum wrap. COW CHEESE Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 0.900kg, 0.400kg PE vacuum 0.800kg, 0.400kg Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 0.900kg, 0.400kg PE vacuum 0.800kg, 0.400kg SHEEP CHEESE

5 WHITE CHEESE IN BRINE Made of the highest quality milk White cheese has a high calorific value and contains easily absorbed by the human organism peptides, free amino acids, vitamins and other microelements. GOAT CHEESE Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 0.900kg, 0.400kg PE vacuum 0.800kg, 0.400kg Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 0.900kg, 0.400kg PE vacuum 0.800kg, 0.400kg BUFFALO CHEESE

6 YELLOW CHEESE Yellow cheese stimulate appetite and strengthens the whole condition of the body. The Bulgarian yellow cheese - kashkaval is a type of semi-hard cheese which contains healthy fats, protein, organic salts and vitamins A and B. It is very rich in calcium which is essential for a strong bone system. FROM COW S MILK Round cake 9kg Rectangular block 8kg Rectangular block 4kg Rectangular block 1kg Block 0.600kg, 0.300kg Round cake 0.500kg, 0.200kg Rectangular block 8kg Rectangular block 4kg Rectangular block 1kg Block 0.600kg, 0.300kg Round cake 0.500kg, 0.200kg FROM SHEEP S MILK Round cake 9kg

7 YELLOW CHEESE Yellow cheese can be produced from different sort of milk - cow, sheep, buffalo, goat and combination. Kashkaval is a traditional food used in most breakfast pastry. It can aslo be used as a topping on pizzas or other dishes. It is a popular product mainly in the cuisine of Eastern Europe and the Middle East. FROM BUFFALO S MILK Round cake 9kg Rectangular block 8kg Rectangular block 4kg Rectangular block 1kg Block 0.600kg, 0.300kg Round cake 0.500kg, 0.200kg Rectangular block 8kg Rectangular block 4kg Rectangular block 1kg Block 0.600kg, 0.300kg Round cake 0.500kg, 0.200kg FROM GOAT S MILK Round cake 9kg

8 BUTTER, CURD AND STRAINED YOGURT Butter, curd and strained yogurt Butter and curd are secondary products, derived from the production of cheese. Curd is produced from protein rich whey that is quenched by heating to a high temperature and later is drained and compacted. Butter is made from whey cream and has a minimum 82% fat content. Strained yoghurt is made by draining the water from cow yogurt. BUTTER FROM COW S MILK BUTTER FROM BUFFALO S MILK PE vacuum 2kg PE vacuum 0.500kg PE vacuum 0.160kg CURD PE vacuum kg Jar 0.200kg PE vacuum 0.160kg STRAINED YOGURT PP box 10kg PE vacuum 0.400kg PP box 1kg Jar 0.530kg

9 ANALOG PRODUCTS Analog products Analog products have become more popular in recent years due to the substitution of the milk fat in the cheese with vegetable one. The two types of products differ in the structure and form of each piece, as well as the production process. DELIKATES Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 0.900kg, 0.400kg PE vacuum 0.800kg, 0.400kg Tin 14kg, 8kg, 4kg PP box 8kg, 4kg PP box 2kg PP box 0.900kg, 0.400kg DELIKATES FEYA

10 INDICATORS BY PRODUCTS PRODUCT Water content Physico-chemical properties Nutritional facts in 100 g. Fat content in % of dry matter Acidity Salt Energy value Fat Saturated Carbohydrates Sugar Protein 01 Yogurt from sheep s milk 84% ⁰T - 78 Kcal 5.5% 4% 2.7% 2.7% 4% 02 Yogurt from buffalo s milk 85% ⁰T - 78 Kcal 5% 4.5% 4.5% 4.3% 4.2% 03 Yogurt from goat s milk 89% ⁰T - 62 Kcal 4% 2.7% 4% 4% 3% 04 Yogurt from mixed milk 88% ⁰T - 69 Kcal 4% 3.4% 4.9% 4.2% 3.3% 05 Yogurt from cow s milk 2% 89% ⁰T - 52 Kcal 2% 1.1% 4.6% 4.2% 3.5% 06 Yogurt from cow s milk 3,6% 88% ⁰T - 64 Kcal 3.6% 2.5% 4.7% 4.2% 3.2% 07 Yogurt from cow s milk 5% 87% ⁰T - 74 Kcal 5% 3.7% 4.8% 4.5% 2.5% 08 White Cow cheese 54% 48% >200⁰T 3-4.5% 232 Kcal 20% 11% <1% <1% 14% 09 White Sheep cheese 52% 50% >200⁰T 3-4.5% 303 Kcal 24% 14% <1% <1% 15% 10 White Goat cheese 56% 48% >200⁰T 3-4.5% 305 Kcal 22% 17% <1% <1% 15% 11 White Buffalo cheese 56% 54% >200⁰T 3-4.5% 273 Kcal 24% 16% <1% <1% 14% 12 Yellow cheese from cow s milk 50% 44% 70⁰T 1.5-3% 228 Kcal 23% 15% <1% <1% 21% 13 Yellow cheese from sheep s milk 42% 50% 70⁰T 1.5-3% 223 Kcal 29% 19% <1% <1% 23% 14 Yellow cheese from buffalo s milk 38% 48% 70⁰T 1.5-3% 373 Kcal 30% 20.7% <1% <1% 25% 15 Yellow cheese from goat s milk 39% 46% 70⁰T 1.5-3% 377 Кcal 28% 19% <1% <1% 24% 16 Butter from cow s milk 16% - 2.3⁰K Kcal 82% 56% <0.5% <0.5% 0.6% 17 Butter from buffalo s milk 16% - 1.5⁰K Kcal 82% 55% <0.5% <0.5% 0.6% 18 Curd 78% 12% <200⁰T 0.25% 86Kcal 2.7% 1.6% 3.3% 3.3% 11% 19 Strained yogurt 72% 21% 130⁰T - 97 Kcal 6% 3.9% 5.2% 3% 9% 20 Delikates 70% 82% 70⁰T 3-4.5% 264 Kcal 25% 14% 1.8% 1.9% 4.5% 21 Delikates Feya 70% 75% 70⁰T 3-4.5% 240 Kcal 22% 11% 2.2% 1.8% 5.6% Microbiological indicators comply with the Regulation EO 1441/2007

11 LOGISTIC DATA PRODUCT TYPE YOGURT SIZE/PACKAGING QUANTITY IN CARTON BOX QUANTITY ON EURO PALLET SHELF LIFE Cow Yogurt in jar kg - 6pcs - 90 cart. boxes - 45 days Sheep Yogurt in jar kg - 6pcs - 90 cart. boxes - 45 days Buffalo Yogurt in jar kg - 6pcs - 90 cart. boxes - 45 days Goat Yogurt in jar kg - 6pcs - 90 cart. boxes - 45 days Mixed Yogurt in jar kg, 1.600kg - 6pcs - 36/90 cart. boxes - 45 days Manole 2% kg - 12pcs - 40 cart. boxes - 45 days Manole 3.6% kg - 12pcs - 40 cart. boxes - 45 days WHITE CHEESE IN BRINE AND Tin - 14kg tins - 12 months ANALOG CHEESES Tin - 8kg boxes - 12 months Tin - 4kg tins - 12 months Plastic box - 8kg pl. boxes - 12 months Plastic box - 4kg pl. boxes - 12 months Plastic box - 2kg pl. boxes - 12 months Plastic box kg - 12pcs - 36cart. boxes - 12 months Plastic box kg - 16pcs - 72cart. boxes - 12 months PE vacuum wrap 0.800kg 12pcs - 30cart. boxes - 6 months PE vacuum wrap 0.400kg 12pcs - 30cart. boxes - 6 months YELLOW CHEESE ~ 9.00kg round cake - 2pcs - 24 boxes - 12 months ~ 8.00kg rectangular block - 2pcs - 32 boxes - 12 months ~ 4.00kg rectangular block - 4pcs - 64 boxes - 12 months 2.00kg rectangular block 12kg - 30 boxes - 12 months 1.00kg rectangular block 12kg - 30 boxes - 12 months 0.400kg 12kg - 30 boxes - 12 months 0.200kg 12kg - 30 boxes - 12 months 0.400kg Round cake 12kg - 30 boxes - 12 months 0.200kg Round cake 12kg - 30 boxes - 12 months CURD Plastic box - 10kg boxes - 45 days PE vacuum wrap 0.400kg - 30pcs - 30cart. boxes - 45 days STRAINED YOGURT Round Plastic Box - 1kg - 2pcs - 100cart. boxes - 45 days In jar kg - 6pcs - 90 cart. boxes - 45 days

12 Production plant MANOLE Address: 26 Parva Str Manole, Bulgaria Production plant KONYOVETS Address: Kabiuk Base 9478 Konyovets, Bulgaria Mailing address: 3 Mostova Str., 4002 Plovdiv, Bulgaria mlechni_produkti@mail.bg Fax: Tel.: Mobile: