SPECIFICATION...FO SPEC 114 BOUGHT-IN SPECIFICATION CONTINENTAL BAKERIES FO Spec 114 Issue date:...

FO SPEC 114 BOUGHT-IN SPECIFICATION CONTINENTAL BAKERIES

FO Spec 114 Issue date: 01-11-2017 vs 02

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SPECIFICATION

PRODUCT : Butter and Chocolate Chip Cookies

FACTORY: Kelsen Group



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0.0 CONTENTS

0.0 CONTENTS ......................................................................................................................2

1.0 IDENTIFICATION ..............................................................................................................3

1.1 Name and product details .................................................................................................3 1.2 General product description ..............................................................................................3 1.3 Photograph ........................................................................................................................3 1.4 Approval ............................................................................................................................3

2.0 MANUFACTURER DETAILS ............................................................................................4

2.1 Office .................................................................................................................................4 2.2 Production site...................................................................................................................4 2.3 General conditions ............................................................................................................4

3.0 PRODUCT DETAILS .........................................................................................................6

3.1 List of raw materials and ingredients .................................................................................6 3.2 Details for ingredients declaration, including QWID ..........................................................6

4.0 ALLERGENS, GMO, RADIATION .....................................................................................8

4.1 Allergen list ........................................................................................................................8 4.2 List of specific ingredients .................................................................................................6 4.3 GMO ..................................................................................................................................9 4.4 Radiation ...........................................................................................................................7

5.0 PRODUCT CHARACTERISTICS .................................................................................... 10

5.1 Organoleptic properties ................................................................................................... 10 5.2 Physical properties ............................................................................................................8 5.3 Chemical values .............................................................................................................. 10 5.4 Microbiological values .......................................................................................................9

6.0 NUTRITIONAL FACTS .................................................................................................... 10

7.0 PACKAGING DETAILS AND TRACEBILITY................................................................... 11

7.1 Primary packaging ........................................................................................................... 11 7.2 Transport packaging ........................................................................................................ 11 7.3 Palletisation ..................................................................................................................... 11 7.4 Code for traceability ........................................................................................................ 12

8.0 SHELF LIFE AND STORAGE INSTRUCTIONS ............................................................. 12

9.0 PREPARATION AND OTHER PRODUCT INFORMATION ............................................ 12

10.0 LEGAL INFORMATION………………………………………………………………………..12 11.0 LIST OF ATTACHMENTS……………………………………………………………………..12



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1.0 IDENTIFICATION

1.1 Name product and product details

Item nr. 72085,2

Product name GOLD TIN BUTTER & CHOCOLATE CHIP COOKIES 500GR S12-6

Code nr producer

EAN code ‘5701184005007

Customer service nr / GN-code

1.2 General product description

Product name GOLD TIN BUTTER & CHOCOLATE CHIP COOKIES 500GR S12-6

Short description DANISH BUTTER & CHOCOLATE CHIP COOKIES

1.3 Photograph (if available)

1.4 Approval

Supplier: KELSEN GROUP A/S Customer: Continental Bakeries

Name: KIM IVERSEN Name:

Title: MARKET DIRECTOR Title:

Date: Date:

Signature: Signature:



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2.0 MANUFACTURER DETAILS

2.1 Office

Name KELSEN GROUP A/S

Contact KIM IVERSEN

Mail address [email protected]

Visiting address OERSTEDSVEJ 10, 6760 RIBE, DENMARK

Telephone +45 21 22 84 57

Fax +45 72 110 110

E-mail [email protected]

Web site WWW.KELSEN.COM

2.2 Production site

Name production site KELSEN GROUP A/S

Contact KIM IVERSEN

Mail address [email protected]

Visiting address OERSTEDSVEJ 10, 6760 RIBE, DENMARK

Telephone +45 21 22 84 57

Fax +45 72 110 110

E-mail [email protected]

Quality system details ELIF KÜPELIKILINC – [email protected]

ISO certified No

HACCP certified We follow HACCP principles. See the attached flow chart.

BRC certified Yes

IFS certified Yes

SKAL certified No

Kosher certified No

Remarks

Elif Küpelikilinc Quality Coordinator

mailto:[email protected]


http://www.kelsen.com/






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2.3 General conditions

Product and packaging are according European Food legislation.

Changes in recipe only upon approval of Continental Bakeries



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3.0 PRODUCT DETAILS

3.1 List of raw materials and ingredients

Note

Indicate the used ingredients as calculated in % in finished product in descending order. Specify the ingredients of combined components. Give the names of the additives and the E-number.

For the purpose of chain management mention the origin. i.e. crop in France, production in Netherlands)

Quantity (%) Component Origin

49.65% Wheat flour DK, DE, SE

24.08% Sugar Denmark, Brazil

11.92%/(16%) Butter/(Butter QUID) EU, NZ, Switzerland, Norway, Australia

9.63% Vegetable fat (palm) Asia, South America, Africa

4% Chocolate chips:

- Sugar (2.21%)

- Cocoa mass (1.25%)

- Cocoa butter (0.30%)

- Emulsifier (sunflower lecithin) (0.02%)

EU, West Africa

0.30% Salt DK

0.30% Raising agent (ammonium bicarbonate) DE

0.20% Fat reduced cocoa powder EU, Ivory Coast

0.10% Natural flavour UK

Invert sugar syrup

- Sucrose (0.01%)

- Water (0.01%)

- Glucose (0.01%)

- Fructose (0.01%)

SE

Technical aids (not declarable):

Remarks:

3.2 Details for the ingredients declaration

Ingredients: wheat flour, sugar, butter (16%), vegetable fat (palm), chocolate chips (4%)

[sugar, cocoa mass, cocoa butter, emulsifier (sunflower lecithin)], salt, raising agent



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(ammonium bicarbonate), fat reduced cocoa powder, natural flavour, invert sugar syrup

[sucrose, water, glucose, fructose]. May contain traces of hazelnut, macadamia nut, pecan

nut, egg.



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4.0 ALLERGENS, GMO, RADIATION

4.1 Alba-list

Note

Indicate when one of the below mentioned allergens appear in the recipe or in one of the ingredients: “yes” = in recipe, “no” = not in recipe and +/- = not in recipe, but cross contamination cannot be

excluded.

NR Allergen Recipe Nr Allergeen Recipe

1 Cow milk proteins Yes 20 Peanuts No

2 Lactose Yes 21 Peanut oil No

3 Chicken egg +/- 22 Sesame No

4 Soya protein No 23 Sesame oil No

5 Soya oil No 24 Glutamate No

6 Gluten Yes 25 Sulfite (E220 to E227) NO

7 Wheat Yes 26 Benzoic acids and parabenes (E210 to E219)

+/-

8 Rye No 27 Azo colours No

9 Beef No 28 Tartrazine (E102) No

10 Pork No 29 Cinnamon +/-

11 Chicken No 30 Vanilin Yes

12 Fish No 31 Coriander No

13 Shell fish and Crustaceans No 32 Cellery No

14 Corn (Maize) +/- 33 Umbelliferae No

15 Cocoa Yes 34 Carrot No

16 Yeast No 35 Lupin No

17 Legumes / Pulses No 36 Mustard NO

18 Nuts +/-

19 Nut oil No

4.2 List of specific ingredients

No. Ingredient Present Nr. Ingredient Present

1 Milk derivates No 5 Soya meal No

2 Wheat starch No 6 Soya flour No

3 Wheat flour Yes 7 Soya lecithin No

4 Eggyolk NO 8 Soya oil No



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4.3 GMO

Note

Products that contain ingredients from GMO’s, must be declared. Indicate whether an ingredient is guaranteed non-GMO, which means “IP” (identity preserved in the total chain).

Is there a possibility an ingredient or part thereof contains GMO No

Ingredients from soya, corn or any other crop that is possibly genetically modified, or components that may contain this

Non-GMO guarantee

(yes/no)

Remarks

4.4 Radiation

Note

Especially radiation of herbs and spices can be applied for food safety. Declaration of radiation is required on the labelling.

Has the full product had radiation treatment? No

Has one of the ingredients had radiation treatment? If yes, which No

Remarks



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5.0 PRODUCT CHARACTERISTICS

5.1 Organoleptic properties

Appearance Pretzel-shaped, Vanilla Ring, Finnish-style cookie, Round-shaped specie- and chocolate chip cookie. Light golden brown cookies.

Taste Butter, Chocolate, Vanilla, sweet

Smell Butter, Vanilla

Consistency Crunchy

5.2 Physical properties

Norm Min Max Method Frequency

Weight (g)

500g 485g Weight control in production

Tins are weighted on the band in the production. If the tin weighs to little, it is pushed off the band.

5.3 Chemical values

Norm Min Max Method Frequency

Water activity

Humidity (%) 4.5% Gravimetric 1 sample 3 times in 24 hours

Other:



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5.4 Microbiological values

a. Beginning of shelf-life:

Micro-organism Max value Method Frequency

Total plate count (log number/g) <1000/g NMKL 86

Entrobacteriaceae (log number/g)

E. coli (log number/g) <10/g AOAC 991.14

Staph. aureus (log number/g) <10/g NMKL66

Salmonella (log number/25g) Negative in 25g NMKL71

Lyst. Monocytogenes (log number/g)

Bacillus cereus (log number/g)

Lactobacillus (log number/g)

Moulds (log number/g) <50/g NMKL98

Yeast moulds (log number/g) <50/g NMKL98

b. End of shelf-life:

Micro-organism Max value Method Frequency

Total plate count (log number/g) <1000/g NMKL 86 Once a year

Entrobacteriaceae (log number/g)

E. coli (log number/g) <10/g AOAC 991.14

Staph. aureus (log number/g) <10/g NMKL66

Salmonella (log number/25g) Negative in 25g NMKL71

Lyst. Monocytogenes (log number/g)

Bacillus cereus (log number/g)

Lactobacillus (log number/g)

Moulds (log number/g) <50/g NMKL98 Once a year

Yeast moulds (log number/g) <50/g NMKL98 Once a year



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6.0 NUTRITIONAL FACTS

Component Value per 100 g

Protein (g) 5,3g

Digestible carbohydrates (g) 65g

of which sugars (g) 28g

Starch (g)

Nutritional fibres (g) 2,13g

Fats (g) 24,67g

of which saturated (g) 14,83g

of which trans fatty acids (g)

of which mono unsaturated (g)

of which poly unsaturated (g)

of which cholesterol (g)

Sodium (mg) (Natrium) 120mg

Calcium (mg)

Potassium (mg) Kalium

Energetic value (kJ) 2126,07kJ

Energetic value (kcal) 508,14kcal

Vitamins and minerals Quantity Unit % recommended daily value

Method of determining nutrition facts Calculations based on nutritional facts of raw materials and amount of raw material in recipe.

Remarks

-

-

-



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7.0 PACKAGING DETAILS AND TRACEBILITY

7.1 Direct packaging

Description GOLD TIN 500GR S12-6

Weight per unit 500GR

Type of material Weight (g) Material specification

METAL (WEISSBLECH) 150

PAPER 14

Total tare 164

7.2 Transport packaging

Description OUTER CARTON

Size Length 40,0 CM

Width 39,7 CM

Height 20,0 CM

Weight total packaging (kg) 8,3 KG GROS WEIGHT

7.3 Palletisation

units Used material

Pallet type EUR PALLET

Pallet size (cm) 80X120

Layers 5

Cartons per layer 6

Wrapping YES

Sheets NO

Cover on top NO

Cover on corners NO

Weight complete pallet (kg) 250,00



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7.4 Code for traceability

Production code

Code of traceability

(explain how to read code)

Lot-code e.g 3850 3 = Nr. Snede - location of production (5 = Ribe) 8 = 2018 - year of production (8 = 2018) 50 = production week

8.0 Shelf life and storage instructions

Chilled Temperature advice:

( °C)

Shelf life

Room temperature 20-30 °C Shelf life

Remarks:

9.0 Preparation and other product information

10.0 Legal information

Maximum legal dosage

Other

11.0 List of attachments

Your own specification form X

Flowchart production process X

Table of CCP and Point of Attentions (PvA)

Certificates like BRC, ISO, HACCP, IFS, Organic X

Recent audit rapport BRC or IFS

GMO statement X

SPECIFICATION...FO SPEC 114 BOUGHT-IN SPECIFICATION CONTINENTAL BAKERIES FO Spec 114 Issue date:...

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