Request For Quotation Purchasing Food Products For The Boarding School Of Ksu Secondary School Named After. Zh. Eginbaeva Koksu District ( With The Relevant Permits)

Gost 31713-2012 Canned Cucumbers Non-Frozen, Canned Without Vinegar Or Acetic Acid. Filled With A Solution Of Table Salt And/Or Sugar, Edible Organic Acids (Except Acetic), Spices Or Their Extracts, With Or Without The Addition Of Edible Vegetable Oil And Herbs. Vegetables Are Green, Uniform In Size And Configuration, Without Stalks Or Flower Remains, Healthy, Clean, Not Wrinkled, Not Wrinkled, Without Mechanical Damage. (Delivery Upon Request To Destination), Gost 32263-2013 Fresh Sausage Cheese. Semi-Solid From Cows Milk. With Mass Fraction Of Moisture In Fat-Free Substance From 54.0 To 69.0% Thin Crust, Without Subcortical Layer, Crust Color From Light Brown To Dark Brown. Taste And Smell: Clean, Fermented Milk Moderately Salty, Slightly Sour, With A Pronounced Smoked Taste And Smell., Thyme Noodles, Dry, Made From Premium Wheat Flour, Without Foreign Odors And Impurities. Tape Pasta With Different Edge Shapes And Cross-Sections. Long, Made From Premium Wheat Flour, Including Additives. Gost R 51865-2002 (Delivery Upon Customer Request), Dry Yeast, Bakers. Net Weight 100G. Gost R 54731-2011. Dense Mass, Breaks Easily And Does Not Smudge. Color: Uniform, Without Spots, Light, Grayish, Creamy Or Yellowish Tint Is Allowed. Taste: Fresh, Characteristic Of Yeast, Without Any Foreign Aftertaste. Smell: Characteristic Of Yeast (Delivery Upon Request To Destination), Beef, Fresh Category I (Delivery Upon Request To Destination) St Rk 1759-2008 Firm Meat. The Color Is Red, The Fat Layers Are White, Cream Or Yellow. The Appearance Of The Meat Is Dry, And The Meat Juice Released In The Cut Is Transparent. The Smell Of Meat Is Natural, Without Impurities Or Extraneous Bad Connotations. The Meat Is Well Bled, The Consistency Of The Fat Is Dense And Not Sticky. The Crust On The Meat Is Thin, Pale Pink Or Reddish. Fresh. Cut I Category. Presence Of A Sanitary-Veterinary Examination Conclusion