Request For Quotation Purchasing Food

.“Bread Made From Wheat Flour. General Technical Conditions. Introduced To Replace St Rk 984-95 The Nutritional Value Of Bread Depends On Its Chemical Composition And Digestibility. The Composition Of Bread Includes Carbohydrates (42-50%, Mainly Starch), Proteins (6-8%), A Small Amount Of Fat (In Simple Breads), Minerals, Vitamins B And Pp, Fiber And Water (40-48%). The Average Calorie Content In 100 G Of Bread, Depending On The Type And Type Of Flour, The Number Of Additions And The Baking Method, Is 220-280 Kcal. Bread Made From Premium And First Grade Wheat Flour, As Well As Hearth Flour, Which Contains Less Moisture, Has A Higher Calorie Content Than Bread Made From Lower Grade Flour (Mold). Requirements For The Quality Of Bread And Bread Products. The Organoleptic Method Evaluates The Appearance, Condition Of The Crust And Crumb, Taste And Smell. The Physicochemical Method Is Used To Determine The Moisture, Acidity And Porosity Of Bread. The Shape Of The Bread Must Be Correct And Appropriate For The Given Variety. In Pan Bread, The Crust Is Slightly Convex, Not Wrinkled, Without Side Sagging. Hearth Bread Is Oval, Elongated Or Round In Shape, Not Spread Out, Without Side Sagging Or Pressing. The Surface Is Smooth, Without Cracks Or Bubbles. The Color Of The Crust Of Rye Bread Is From Brown To Dark Brown, While That Of Wheat Bread Is From Golden Yellow To Light Brown. The Thickness Of The Crust Is Determined On The Cut; It Should Be No More Than 3-4 Mm, Unsalted Sweet Cream Butter 72% Without Foreign Tastes And Odors. Consistency And Appearance – Homogeneous, Plastic, Dense. The Surface Of The Oil On The Cut Is Shiny And Dry In Appearance. Color – From White To Yellow, Uniform Throughout The Mass. Gost R 52253-2004 Certificate Of Conformity, Veterinary Certificate. Delivery Upon Customer Request. Delivery Of Goods Is Carried Out By The Supplier Before December 31, 2023 At The Request Of The Customer In A Strictly Specified Assortment And Quantity (For Uninterrupted Daily Supply). Product Delivery Time: From 09-00 To 18-00 Hours. Saturday-Sunday Days Off. The Costs Associated With Delivery To The Warehouse Premises Are Borne By The Supplier (Do Not Send Goods By Mail Or Courier Company!). The Supplier Participates In The Acceptance And Transfer Of Goods In Accordance With The Terms Of The Contract. The Customer Has The Right To Refuse To Accept The Goods In The Following Cases: 1) The Goods Are Delivered In Excess Of The Specified Quantity Of The Declared Quantity Of The Customer. 2) Delivery Of Goods Without The Customer’S Application. 3) The Product Is Expired. 4) The Product Is Damaged. 5) Product Without Proper Documents. 6) Without Certificate Of Conformity. The Shelf Life Of The Product Must Comply With The Standards. Availability Of A Certificate For The Product. Strictly According To Technical Specifications, Gost 31654-2012 Group C78. Interstate Standard For Chicken Eggs For Food Technical Conditions Eggs Must Be Obtained From Chickens. Kept In Enterprises (Farms) Operating On A Permanent Basis In Accordance With The Current Regulations Of The Importing Country Regarding Food Safety And Control. 4.1.2 Eggs Must Be: - With An Intact Shell (Not Cracked Or Broken): - Without Contaminated Shells (No Blood Stains Or Droppings), Minor Contamination Is Allowed; - Without Foreign Substances Visible When Transilluminated, - Odorless (A Slight Odor Of The Refrigeration Chamber For Chilled Eggs And A Slight Odor Due To The Processing Method For The Purpose Of Their Preservation Are Allowed); - No Surface Moisture