Tenders Are Invited For Purchasing Food

Cottage Cheese, 9% Fat, Packaged Tomato Paste, Highest Grade, Dark Red, In A Glass Or Aluminum Jar, Mass Produced. Labeling And Packaging In Accordance With St Rk., Oat Flakes, Rolled Oats, Fresh Cucumber, Selected, Iodized Food Salt, Packaged, Grade 1, Fresh, Selected Tomato, Drying, Cocoa, Top Grade Meat. Rear End. Whole, Taking Into Account The Presentation; No Visible Blood Clots Or Bone Debris; Free Of Visible Foreign Substances (For Example: Dirt, Wood And Metal Particles); No Unpleasant Odor; Without Extensive Blood Contamination; No Protruding Or Broken Bones; No Bruises That Have A Physical Impact On The Product, No Traces Of Burns Caused By Freezing, No Spinal Cord (Except For Whole Carcasses). Meat Must Have An Oval Veterinary Mark In Accordance With The Rules Approved. Commodity Stamp By Fatness Category: Beef Of The Highest Category - Round Stamp With A Diameter Of 40 Mm. Labeling And Packaging In Accordance With St Rk., Packaged Bakers Yeast, Dry Marking In Accordance With The Requirements Of St Rk. Non-Gmo,, Consistency - Fine Dry Powder Or Powder Consisting From Agglomerated Particles Of Milk Powder. Without Strangers Tastes And Smells. Color - White., Fresh Pumpkin, Grade 1, Fruit Tea With A Bright, Memorable Aroma. The Tea Contains: Hibiscus, Apple, Raisins, Carob And Rose Hips., The Apple Is Later Fresh, The Highest Grade. The Fruit Is Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Uzskaya Egg Noodles, Pasta Products, Made From Wheat Flour, Highest Grade Form Corresponding To The Name, Taste - Characteristic Of This Type Of Product, Without Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Egg Noodles Pasta Products, Made From Wheat Flour, Highest Grade The Form Corresponds To The Name, The Taste Is Characteristic Of This Type Of Product, Without Any Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Peas, Premium Grade, Cones Pasta Products, Made From Wheat Flour, Highest Grade Form Corresponding To The Name, Taste - Characteristic Of This Type Of Product, Without Any Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Wheat Flour, Grade I, From Durum Wheat, Butter, Packaged 200G Contents 72.5% Fat. The Taste And Smell Are Pure, Without Foreign Tastes Or Odors. A Slight Taste Of Pasteurized Cream Is Allowed; For Butter With A High Fat Content - A Well-Defined Taste And Smell Of Cream Pasteurized At High Temperatures; For Cultured Butter - With A Sour Taste And Smell; For Salted Butter - Moderately Salty Taste; For Oils With Fillers - Pronounced Taste And Aroma Of The Filler. Consistency And Appearance - Homogeneous, Plastic, Dense. The Surface Of The Oil On The Cut Is Shiny And Dry In Appearance. For Unsalted And Salted - A Homogeneous, Plastic, Dense Surface Of The Oil; On The Cut - Slightly Shiny And Dry In Appearance Or With The Presence Of Single Tiny Droplets Of Moisture. For Oil With Fillers - Dense, Homogeneous, Plastic, Without Visible Drops Of Moisture On The Cut. Color - From White To Light Yellow, Uniform Throughout The Mass. For Oil With Fillers, It Is Determined By The Color Of The Added Filler, Uniform Throughout The Entire Mass Of The Oil. Labeling And Packaging In Accordance With The Requirements Of St Rk.