St Rk Gost R 50525-2008 “Potatoes, Root Crops And Cabbage. Storage Manual In Bacters With Forced Ventilation »Potatoes Fresh Food, Suitable For Storage. Used For The Preparation Of Salads, Side Dishes, And The First Dishes 2. Quality Characteristics: Tubers Should Be Intact, Dry, Without Rot, Without Diseases, Not Sprouted, Without Mechanical Damage, Without Extraneous Smell. The Presence Of Land Sticking To The Tubers Is Not Allowed, The Size Of The Tubers In A Cross -Size Of At Least 4.5 Cm. The Potato Tuber Contains On Average: No More Than Water - 60%, Starch - 18%, Sugar - 1.5%, Fiber - 1.0%, 3. Technical Characteristics: Packaging In Bags. Grounded 50 Kg Of Soil. 4. Operational Characteristics: Shelf Life Of At Least 10 Months. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Fruit Juice, Packing At Least 1 Liter In The Assortment Of St Rk 1472-2005 (Fruit And Berry Juices. General Technical Conditions) 1. Functional Characteristics: Color And Taste Should Correspond To This Drink Without Gmos. Designed For Drinking. 2. Quality Characteristics: Food And Energy Value In 100 Grams. Juice: Carbohydrates 13.7%, Energy Value 56 Kcal. 3. Technical Characteristics: Packaging: In Tetrapaks. 4. Operational Characteristics: Shelf Life Of No More Than 3 Years From The Date Of Manufacture Of The Product. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. With Each Supply Of Goods To Provide Veterinary Certificates. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Carrots - Fresh, Selected Variety, Large. Gost 1721-85 (Carrot Of The Table Fresh Prepared And Supported Technical Conditions) Provide A Certificate For The Goods. Carrots Are Used For The Preparation Of Salads, Side Dishes, And The First Dishes 2. Quality Characteristics: Root Crops Should Be Ripened, Healthy, Dry, Whole, In Shape And Coloring - Characteristic Of This Botanical Variety, Well Dried. 3. Technical Characteristics: Packaging - Mesh Bags. 4. Operational Characteristics: Shelf Life Of At Least 10 Months. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk Gost R 50525-2008 (Potatoes, Root Crops And Cabbage, Storage Guidance In Bacti With Forced Ventilation) Cabbage White Late, Suitable For Storage. Cabbage Is Used For The Preparation Of Salads, Side Dishes, And The First Dishes 2. Qualitative Characteristics: Cabbage Cabbage Should Be Dense Or Less Dense, But Not Loose, Head Cabbage Should Be Cleaned To Tightly Tight -Fitting Leaves, Not Allowed In A Batch With Dry Pollution, And Mechanical Damage. 3. Technical Characteristics: Packaging Without Containers, Soil 4. Operational Characteristics: Shelf Life Of At Least 10 Months. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 1759-2008 “Beef. Specifications »Beef Meat Is Designed For The Preparation Of Various Dishes, Sawn In Pieces Of Not More Than 20-25 Kg. Rear End. Used To Prepare Second And First Dishes. 2. The Quality Characteristics: The Meat Should Be Fresh, Not Frozen, Elastic, When Pressed With A Finger, The Hole Is Quickly Leveled Without An Extraneous Smell. The Color From Pink To Bright Red, Fat Is Soft, Light. 3. Technical Characteristics: On Each Part There Should Be A Stigma, Benignity And Fatness Of Meat. Cutting Chilled Meat Into Specialized (Oe) Transport (S) Remedy That Has A (Low Temperature Refrigeration Unit). 4. Operational Characteristics: Shelf Life (At The Request Of The Customer), The Availability Of A Veterinary Certificate Of This Region For Products For The Supply Of Products Is Made Once A Month, According To The Application Of The Customer. With Each Supply Of Goods To Provide Veterinary Certificates. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 984-95 “Bread From Wheat Flour. General Technical Conditions »Bread From Wheat Flour. 1 Piece Of At Least 500 Grams. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Gost 33222-2015 White Sugar. Specifications) Sugar, Used For Sweet Dishes, Confectionery Pastries. 2. Quality Characteristics: Fanding Without An Extraneous Smell And Taste, The Color Inherent In This Product, With The Presence Of Expiration Dates On The Package. Food Value Of 100 Gr. The Product Is No Less: Carbohydrates - 99.8, Kcal - 398. 3. Technical Characteristics: Paper Packaging Or Food Plastic, Sealed Packaging From 1 Kg-Do 5 Kg. 4. Operational Characteristics: Shelf Life Of At Least 12 Months. The Period Of Delivery Of Products Is Carried Out Once A Month, The Volume Of The Product At The Delivery Sites Strictly At The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer Warehouse., St Rk 1760-2019 (Cow Milk- Raw Materials. Technical Conditions) Natural Milk Is Pasteurized 1. Functional Characteristics: Finished Product, Used For The Preparation Of Various First, And Third Dishes. 2. The Quality Characteristics: In 100 Grams Of The Product, It Contains No Less: Fats-3,2 G, Proteins-2,8G., Carbonate-4.7G. Calorie Content 58 Kcal 3. Technical Characteristics: Packaging Packages Should Be Without Damage. With A Easily Opened Lid, Indicating The Date Of Manufacture And Storage Period. 4. Operational Characteristics: Shelf Life At Temperatures (0+8) S, No More Than 5 Days From The Date Of Manufacture Of The Product, Packing At Least 1 Liter Of Products Of The Supply Of Products Is Made Once A Month, The Volume Of The Product By Delivery Places Strictly At The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk Un Un Egg-1-2012 (Chicken Eggs In The Shell Requirements For Supply And Quality Control) Kurin’S Egg, Medium Sizes Are Not Small. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. With Each Supply Of Goods To Provide Veterinary Certificates. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 94-95 (Cottage Cheese. Technical Conditions) Milk Cottage Cheese, Fat Content Of 18-23%. 1. Functional Characteristics: A Finished Product, A Coarse -Grained Preference Is Used To Prepare Various Dishes. 2. The Quality Characteristics: The Consistency Is Homogeneous, The Color Is White, Without An Extraneous Smell, And The Taste, The Preference Is Coarse -Grained. 3. Operational Characteristics: The Presence Of Expiration Dates On The Package, Temperature Regime. The Period Of Delivery Of Products Is Carried Out Once A Month, According To The Customer’S Application. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Gost 21122-75 (Fresh Later Matches Of Ripening Technical Conditions) Are Fresh, The Size Of The Largest Transverse Diameter Of At Least 55Mm Of The Supply Of Products Is Made Once A Month, According To The Customers Application. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 1063-2002 Cheeses. General Technical Conditions »Solid Cheese. 1. Functional Characteristics: A Finished Product, Used For Salads And Sandwiches. 2. The Quality Characteristics: The Following Components Include The Following Components: Salt, Calcium Chloride, Vocational Drug (Mesophilic And Thermophilic Milk-Acid Bacteria), Enzyme Preparation, 3. Technical Characteristics: Storage Period Of 4-0C Not More Than 6 Months From The Day The Product Is Manufactured. Without Violations Of Packages, Indicating The Date Of Manufacture And Storage Period. 4. Operational Characteristics: Packaging In Briquettes Of Not More Than 3-3.5 Kg Product Delivery Time Is Carried Out Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 1482-2005 (Flour Of General Technical Conditions) Flour Flour Wheat Bakery Fortified With The Highest Grade, Enriched With A Mixture Of Vitamins (B1, B2, Sun, Pp, Iron) Which In Metabolic Processes Have Their Own Characteristics. The Flour Is High -Calorie, Consists Of Thin -Dyed Particles Of The Central Part Of The Endosper, The Color Is White With A Cream Tint. Suitable For The Manufacture Of All Types Of Flour Products, Has Good Bakery Properties, Products From It Have A Good Rise And Fine Porosity. Better Suitable For Sand, Puff And Yeast Dough. 2. Qualitative Characteristics: Chemical Composition: Water 14%, Proteins 10.8%, Fats 0.9%, Carbohydrates 73.6%, Fiber 0.2%, Ash 0.5%. Vitamins The Amount Of Raw Gluten-At Least 28-30%3. Technical Characteristics: Packaging, Hermetically Packed, Packaging From 2 Kg To 25 Kg. 4. Operational Characteristics: Shelf Life Of At Least 12 Months. The Period Of Delivery Of Products Is Carried Out Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk Gost R 52465-2010 “Sunflower Food Oil. General Technical Conditions »Vegetable Oil. 1. Functional Characteristics: A Homogeneous Consistency Without An Extraneous Smell And Taste, The Color Inherent In This Product (Yellow, Transparent Without Signs Of Turbidity), With The Presence Of Shelf Life On The Packaging. Used For Salads, Soups, Sauces, Dishes Of Meat, Fish And Bakery Products. 2. Qualitative Characteristics: Vegetable Oil (Sunflower, Etc.) Refined Deodoriva. 3. Technical Characteristics: Packaging Cammetic Plastic Containers, Packing At Least 1 Liter 4. Operational Characteristics: Shelf Life Of At Least 12 Months. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Gost 5550-2021 Buckwheat, Is Used To Prepare The First And Side Dishes. 2. Quality Characteristics: A Uniform Form, Polished And Polished, Vitreous. The Smell And Taste Of Cereals Should Be For This Cereal. Composition: Water-14%, Proteins-7.8%, Fat-1%, Carbohydrates-75.8%, Fiber-0.4%3. Technical Characteristics: Packaging-Paper Or Food Plastic, Hermetic Packaging From 1 Kg To 5 Kg 4. Operational Characteristics: Shelf Life Of At Least 12 Months. The Period Of Delivery Of Products Is Carried Out Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Cream Oil - St Rk 1329-2005 (Butter Oil Kazakhstan Technical Conditions) 1. Functional Characteristics: Intended For Refueling Dairy Soups, Puree, Side Dishes, Pasta For Cooking Sauces, Cooking And Decorating Cold Dishes, Preparing Yeast Dough And Finishing Creams And As An Independent Dish. 2. Quality Characteristics: The Consistency Is Dense, Homogeneous, Plastic, The Surface Of The Section Is Slightly Shiny, Dry, Without Visible Drops Of Moisture; Color From White To Light Yellow. In Addition To Milk Fats, It Also Includes Vegetable, And They Include Polyunsaturated Fatty Acids (Linoleic, Linolenic, Arachid), Which Favorably Affect Our Body. They Use Cream And Whole Milk, As Well As, Rich In Unsaturated Fatty Acids Omega-3 And Omega-6, Plant 3. Technical Characteristics: Packaging-. In Hermetic Packaging. 4. Operational Characteristics: Shelf Life At A Temperature (0+8) S, No More Than 30 Days From The Date Of Manufacture Of The Product. Product Delivery Time Is Produced Once A Month, The Volume Of The Product At The Cost Of Delivery Strictly At The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Beetroot Diningrian Fresh Root Crops Are Fresh, Whole, Healthy, Clean, Not Wilted, Without Signs Of Germination, Without Excessive External Humidity, The Size Of The Root Crops Is Average; The Beetroot Of The Dining Room Should Be Packed So That Its Proper Safety Is Ensured, The Mass Of The Packaging Is 10.0-15.0 Kg If There Is A Certificate. Delivery And Unloading Of Products Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., St Rk 1020-2000 (Rice Of Kazakhstani Selection Of Rice Cereals. Technical Conditions) Rice Is White Grinded, Used For The Preparation Of The First And Side Dishes, As Well As Salads. 2. Quality Characteristics: A Uniform Form, Polished And Polished, Vitreous. The Smell And Taste Of Cereals Should Be For This Cereal. Composition: Water-14%, Proteins-7.6%, Fat-1%, Carbohydrates-75.8%, Fiber-0.4%Ash-0.6%3. Technical Characteristics: Packaging-Paper Or Food Polyethylene, Hermetic Packaging From 1 Kg To 5 Kg 4. Operational Characteristics: Shelf Life Of Not More Than 24 Months. The Delivery Time Of Products Is Made Once A Month, The Volume Of The Product At The Delivery Sites Strictly At The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Onions, Suitable For Storage In A Dry Room. (Gost 1723-2015 Lecte Freation Freational Strictions Instally Teria Conditions) Onions Are Used For The Preparation Of Salads, Side Dishes, And The First Dishes 2. The Quality Characteristics: The Bulbs Should Be Ripened, Healthy, Dry, Whole In Shape And Coloring-Characteristic Of This Botanical Variety, With Well-Dried Upper Scales. 3. Technical Characteristics: Packaging- Mesh Bags Of 10-15 Kg. 4. Operational Characteristics: Shelf Life Of At Least 10 Months. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse., Milk Kefir .- Article Rk 1327-2005 (Kefir “Fruit” Technical Conditions) 1. Functional Characteristics: A Homogeneous Consistency, White, Without Extraneous Smell, And Taste. Cleaning Product, Used For Drinking, Baking. 2. Quality Characteristics: Natural Milk, A Sweet And Milk Product Enriched With Lactulose. With A Easily Opened Lid, The Taste Must Correspond To These Products. 100 G Of The Product Contains No Less Than-3.2 G. Belts-2.9 G. Carbohydrates-3.9 G. Calorian Content Of 53 Kcal. 3. Technical Characteristics: Shelf Life Of No More Than 1 Month From The Date Of Manufacture Of The Product. Without Violations Of Packages, Indicating The Date Of Manufacture And Storage Period. 4. Operational Characteristics: In Hermetic Packaging Of At Least 1 Liter. The Delivery Time Of Products Is Made Once A Month, According To The Application Of The Customer. With Each Supply Of Goods To Provide Veterinary Certificates. The Volume Of The Product By Delivery Places Is Strictly According To The Application. Delivery And Unloading Of Food Is Carried Out At The Expense Of The Supplier To The Customer’S Warehouse.
