Request For Quotation Purchasing Food

Chocolate, With Filling Between Layers Of Waffles, .“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, Rice, Peeled, Medium-Grain, Polished, 5 Kg Per Customers Request From The Date Of Conclusion Of The Contract, Fresh Leg. Coordinate Everything With The Customer, According To St Rk 1802-2008. Pollock Fish, Fresh Frozen Or Chilled, Glazed, Sea, Without Head. Natural Color, No Bruises. No Mucus. Large Block Size, Shelf Life 24 Months., Granulated Sugar., Meat - Beef. Category 1 Carcass. Brief Description: The Meat Is Dense, The Color Is Red, The Fat Layer Is White, Cream. The Appearance Of The Meat Is Dry, And The Meat Juice Released In The Cut Is Transparent. The Smell Of The Meat Is Natural, Without Impurities Or Foreign 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 In Color. Fresh. Category 1 Carcass. Each Piece Of Brought Meat Must Be Branded With An Ink Stamp And Each Carcass Must Be Accompanied By A Certificate Issued By The Veterinary Inspection Laboratory. Drivers And Persons Delivering Goods Must Have Health Certificates With Marks On Passing A Medical Examination. The Transport Delivering The Goods Must Meet Hygienic Requirements During Transportation And Have A Sanitary And Epidemiological Certificate For The Transportation Of Food Products (Including Soft Failure, Hard Failure) From Slaughter No More Than 5 Days. Certificate Compliance / St Rk 1759-2008 Beef Delivery Period: From The Moment Of Signing The Contract