12526-Lactose-Free Easter Egg: Pieces Weighing 250Grams; Item Description: The Product Obtained From A Mixture Of Cocoa Derivatives (Theobroma Cacao L.), Cocoa Mass (Or Paste Or Liquor), Cocoa Powder And Or Cocoa Butter, Soy-Based (Lactose Free), Containing At Least 32% (G/100 G) Of Total Cocoa Solids. The Product Must Be Shaped Like An Easter Egg And Have A Typical Chocolate Bar Consistency. Characteristics: It Must Be Obtained, Processed, Packaged, Stored, Transported And Preserved In Conditions That Do Not Produce, Develop And Or Add Physical, Chemical Or Biological Substances That Put The Health Of The Consumer At Risk. Current Legislation On Good Manufacturing Practices Must Be Complied With. Resolution Rdc No. 264 Of Anvisa, Of September 22, 2005, Published In The D.O.U. - Official Gazette Of The Union; Executive Branch, Of September 23, 2005. In The Preparation Of The Lactose-Free Easter Egg, The Cocoa Corresponding To The Type Must Be Included, In The Proportion Of 32%. The Sugar Used In Its Preparation Should Normally Be Sucrose, Which Can Be Partially Replaced By Pure Glucose, With The Exception Of Lactose, And The Addition Of Any Form Of Fat And Foreign Oils To Any Type Of Chocolate And/Or Cocoa Butter Is Not Tolerated. Chocolate For The Easter Egg Cannot Contain Extraneous Starches Or Starches. X Width. 15 X 9 Cm; Made With Selected Raw Materials, Providing A Smooth Texture That Melts In The Mouth. Ingredients: Sugar, Skimmed Milk Powder, Cocoa Butter, Cocoa Mass, Whey Permeate Powder, Vitamin Supplement Powder (Minimum 6 Vitamins), Salt, Soy Lecithin Emulsifier, Polyglocerol Pocyricinoleate And Synthetic Aroma Identical To Natural. Gluten-Free. Contains Lactose. Packaging: Individually Packed With Laminated Paper, Cellophane Paper And Tied With Ribbon. The Packaging Must Contain A Plastic Egg Holder (Cup), An Inner Part With 4 Chocolates, Entirely Wrapped In Metallized Paper, And Packaged In Easter-Themed Paper.
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