Tenders Are Invited For Acquisition Of Food

Technical Characteristic: Dried Lentils 1. General Requirements: The Product Must Comply With The Requirements Of Gost 7066-75 (“Lentils. Quality Requirements”). Natural, Without Extraneous Impurities, Mold And Extraneous Smell. Humidity Is Not More Than 14%. The Homogeneity And Integrity Of The Grains Is At Least 95%. Color: Depending On The Variety (Red, Green, Yellow, Brown, Etc.). Taste And Smell Are Characteristic Of A Dried Lentil, Without Extraneous Smacks. Quality Class Is The First Variety. 2. Packaging And Marking: Fassing: 500 G, 1 Kg, 5 Kg Or Bags Of 25-50 Kg. Packaging: Multi -Layer Paper Bags, Polypropylene Bags Or Sealed Bags. The Marking Should Contain: Name Of Products. Variety. The Date Of Package. The Country Of Origin. Best Before Date. Storage Conditions. 3. Delivery Conditions: Delivery Is Carried Out In Parties In Accordance With The Contract. Shelf Life: At Least 12 Months At A Temperature Of Not Higher Than +25 ° C And Humidity Of Not More Than 70%. Delivery Should Be Performed No Later Than 5 Days From The Date Of Shipment. The Supplier Is Obliged To Provide Certificates Of Conformity And Security Declaration., 1. Product Name: Bay Leaf 2. General Characteristics: Form: Whole Or Chopped Leaves Color: Green, With A Golden Tint, With Brown Edges When Drying Smell: Characteristic, Strong, Spicy, With Grass And Slightly Bitter Aroma Taste: Spicy, Slightly Bitter, With A Characteristic Herbal Note Consistency: The Leaves Are Dry, Brittle, Without Extraneous Impurities 3. Composition: Bay Leaf: Laurus Leaves (Laurus Nobilis) 4. Physico-Chemical Indicators: Mass Share Of Moisture: No More Than 13% Acidity: No More Than 0.4% Mass Share Of Ash: No More Than 8% Sheet Size: 4-10 Cm In Length, 2-5 Cm In Width 5. Microbiological Indicators: Kmafanm: No More Than 10² Cfu/G Mold And Yeast: No More Than 10 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Polyethylene Packages, Paper Bags With Lamination Group Packaging: Cardboard Boxes, Bags Marking: The Name, Composition, Mass Of Nets, Date Of Manufacture, Shelf Life, Storage Conditions, Information About The Manufacturer Are Indicated 7. Storage Conditions: Storage Temperature: From +5 ° C To +25 ° C Humidity: No More Than 75% Storage Conditions: Store In A Dry, Dark Place Protected From Extraneous Smells 8. The Expiration Date: Unlimited, Subject To Storage Conditions 9. Normative Documents: Gost 32670-2014-Bay Leaf. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, Technical Characteristic: Wheat Drying 1. General Requirements: The Product Must Comply With The Requirements Of Gost 32124-2013 (“Crackers, Lambs, Drying. General Technical Conditions”). Natural Product, Without Extraneous Impurities, Mold And Mechanical Damage. Humidity Is Not More Than 12%. Appearance: The Form Is Ring -Shaped, Correct. The Surface Is Smooth, Evenly Baked, Without Cracks And Burnt Areas. Color: From Light Golden To Dark Golden, Uniform. Taste And Smell Are Characteristic Of Wheat Drying, Without Extraneous Flavors And Smells. Ingredients: Wheat Flour, Water, Yeast, Sugar, Salt. Quality Class Is The Highest Variety. 2. Packaging And Marking: Fassing: 200 G, 300 G, 500 G, 1 Kg Or Bags Of 5-10 Kg. Packaging: Sealed Plastic Bags, Cardboard Boxes Or Multi -Layer Paper Bags. The Marking Should Contain: Name Of Products. Compound. The Date Of Manufacture And Expiration Date. The Country Of Origin. Storage Conditions. Net Mass. Party Number. 3. Delivery Conditions: Delivery Is Carried Out In Parties In Accordance With The Contract. Shelf Life: At Least 6 Months At A Temperature Of +5 ° C To +25 ° C And Humidity Of Not More Than 75%. Delivery Should Be Performed No Later Than 5 Days From The Date Of Shipment. The Supplier Must Provide: Certificate Of Conformity., 1. Product Name: Sauerkraut 2. General Characteristics: Form: Chopped Or Whole Heads Color: From Light Yellow To Light Green, Depending On The Variety Smell: Characteristic, Sour, With The Smell Of Fermentation Taste: Sour, With A Light Brackish Flavor Consistency: Crispy, Juicy 3. Composition: The Cabbage Is Fresh Salt Water Spices (Optional): Dill, Garlic, Bay Leaf, Pepper 4. Physico-Chemical Indicators: Mass Share Of Moisture: 90-95% Acidity: 0.8-1.5% Mass Share Of Salt: 2-4% Ph: 3.5-4.5 5. Microbiological Indicators: Kmafanm: No More Than 10⁴ Mold And Yeast: No More Than 10 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Plastic Containers, Glass Jars, Bags Group Packaging: Boxes, Boxes Marking: The Name Is Indicated, The Mass Of The Net, The Date Of Packaging, The Expiration Date, The Composition, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: From +2 ° C To +8 ° C Humidity: 90-95% Storage Conditions: Store In A Cool Place Protected From Direct Sunlight, In Airtight Packaging 8. The Expiration Date: 1-3 Months Subject To Storage Conditions 9. Normative Documents: Gost 23503-2019-Sauerkraut. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Fresh Garlic 2. General Characteristics: Form: Cylindrical Or Multifaceted Head, With Teeth Color: White Or Slightly Purple (Depending On The Variety) Smell: Characteristic Sharp, Saturated, Fragrant Taste: Spicy, Spicy, With Characteristic Bitterness Consistency: Dry Husk, Juicy Pulp 3. Composition: Garlic (Allium Sativum) 4. Physico-Chemical Indicators: Mass Share Of Moisture: 65-75% Sugar Content: 1-2% The Content Of Dry Substances: 25-35% Density: 0.7-1.0 G/Cm³ 5. Microbiological Indicators: Kmafanm: No More Than 10⁴ Mold And Yeast: No More Than 10 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Plastic Bags, Nets Group Packaging: Boxes, Containers Marking: The Name Is Indicated, The Mass Of The Net, The Date Of Packaging, The Expiration Date, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: From +1 ° C To +5 ° C Humidity: 75-85% Storage Conditions: Store In A Dry, Dark Place Protected From Direct Sunlight 8. The Expiration Date: 2-3 Months Subject To Storage Conditions 9. Normative Documents: Gost 29386-92-Garlic. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Food Salt 2. General Characteristics: Form: Crystalline, Granular Color: White, Without Impurities Smell: Absent Taste: Salty, Without Extraneous Flavors Consistency: Homogeneous, Without Large Crystals, Granules Of Uniform Shape 3. Composition: Food Salt: Sodium Chloride (Nacl) Impurities: Minimum Impurities Of Magnesium And Calcium Within Normal Limits Are Possible 4. Physico-Chemical Indicators: Mass Share Of Salt: At Least 99% Mass Share Of Moisture: No More Than 0.5% Solubility: Completely Soluble In Water Acidity: Not More Than 0.2% Particle Size: From Small Crystalline To Average Size (According To Gost) 5. Microbiological Indicators: Kmafanm: No More Than 100 Come/G Mold And Yeast: No More Than 50 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Plastic Or Cardboard Packaging Group Packaging: Paper Or Film Bags, Transport Boxes Marking: The Name, Composition, Mass Of Nets, Date Of Manufacture, Shelf Life, Storage Conditions, Information About The Manufacturer Are Indicated 7. Storage Conditions: Storage Temperature: From +5 ° C To +30 ° C Humidity: No More Than 75% Storage Conditions: Store In A Dry Place Protected From Moisture And Extraneous Smells 8. The Expiration Date: Unlimited, Subject To Storage Conditions 9. Normative Documents: Gost 13830-2014-Power Salt. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Fresh Bananas 2. General Characteristics: Form: Straight Or Slightly Curved Color: Yellow (With Full Maturation), From Green To Yellow (Depending On The Stage Of Maturity) Smell: Thin, Sweet Aroma Characteristic Of Bananas Taste: Sweet, With A Light Cream Texture Consistency: Fleshy, Soft, With Delicate Texture 3. Composition: Bananas (Musa Spp.) 4. Physico-Chemical Indicators: Mass Share Of Moisture: 74-78% Sugar Content: 14-25% The Content Of Organic Acids: 0.3-0.6% Vitamin C Content: 8-12 Mg Per 100 G Calorie Content: 90-105 Kcal Per 100 G 5. Microbiological Indicators: Kmafanm: No More Than 10⁴ Mold And Yeast: No More Than 10 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Plastic Bags, Nets, Containers Group Packaging: Cardboard Boxes Marking: The Name Is Indicated, The Mass Of The Net, The Date Of Packaging, The Expiration Date, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: From +12 ° C To +14 ° C Humidity: 85-90% Storage Conditions: Store In A Dry Place Protected From Direct Sunlight, To Avoid Exposure To Low Temperatures 8. The Expiration Date: 1-2 Weeks Subject To Storage Conditions 9. Normative Documents: Gost 31310-2012-Banans. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Dry Yeast 2. General Characteristics: Form: Powdered Or Granular Mass Color: From Light Brown To Yellow Smell: A Characteristic Smell Of Yeast, Without Extraneous Smells Taste: Pleasant, Characteristic Of Yeast, Without Extraneous Flavors Consistency: Dry, Light, Loose 3. Composition: Dry Yeast (Saccharmyces Cerevisiae) Nutrients (To Activate Yeast In The Preparation Process) 4. Physico-Chemical Indicators: Mass Share Of Moisture: No More Than 8% Activity Of Yeast: At Least 60% Mass Fraction Of Nitrogen: 6-7% Content Of Cellular Bodies: At Least 95% 5. Microbiological Indicators: Kmafanm: No More Than 50,000 Co. Mold And Yeast: No More Than 500 Cou/G Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Packages, Banks Group Packaging: Cardboard Boxes, Containers Marking: The Name Is Indicated, The Mass Of The Net, The Date Of Packaging, The Expiration Date, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: From +5 ° C To +25 ° C Humidity: No More Than 75% Storage Conditions: Store In A Dry Place Protected From The Light 8. The Expiration Date: 12 Months Subject To Storage Conditions 9. Normative Documents: Gost 31825-2012-Fools Of Baking Dry. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Black Pepper 2. General Characteristics: Form: Powder, Fine -Grained Color: From Dark Brown To Black Smell: Pronounced, Spicy, Sharp Taste: Spicy, With Characteristic Spicy Bitterness, Without Extraneous Flavors Consistency: Small Powder, Homogeneous, Without Extraneous Impurities 3. Composition: Black Pepper: Black Pepper (Black Pepper Fruits) 4. Physico-Chemical Indicators: Mass Share Of Moisture: No More Than 12% Mass Share Of Ash: No More Than 7% Acidity: Not More Than 7 ° T Solubility: Practically Does Not Dissolve In Water, Soluble In Alcohol 5. Microbiological Indicators: Kmafanm: No More Than 10² Cfu/G Mold And Yeast: No More Than 10 Pathogenic Microorganisms (Including Salmonella, E. Coli): Absent 6. Packaging And Marking: Individual Packaging: Plastic Or Metal Containers, Paper Bags With Lamination Group Packaging: Cardboard Boxes, Transport Containers Marking: The Packaging Indicates The Name Of The Product, Composition, Mass, Production Date, Shelf Life, Storage Conditions, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: 0 ...+25 ° C. Air Humidity: No More Than 75% Storage Conditions: In A Dry Place Protected From Sunlight, Away From Moisture Sources And Extraneous Smells 8. The Expiration Date: Up To 12 Months In Hermetic Packaging 9. Normative Documents: Gost 3143-2012-Black Pepper. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, Technical Characteristic: Dried Beans 1. General Requirements: The Product Must Comply With The Requirements Of Gost 7758-75 (“Beans. Requirements For Quality”). A Natural Product Without Impurities, Without An Extraneous Smell And Traces Of Mold. Humidity Is Not More Than 16%. Appearance: Clean, Whole, Even Beans Without Damage And Darkening. Color: Homogeneous, Depending On The Variety (White, Red, Motley, Etc.). Taste And Smell Are Characteristic Of Dried Beans, Without Extraneous Flavors. The Variety Is The First. 2. Packaging And Marking: Fassing: 500 G, 1 Kg, 5 Kg Or Bags Of 25-50 Kg. Packaging: Multi -Layer Paper Or Polypropylene Bags, Sealed Bags. The Marking Should Contain: Name Of Products. Variety. The Date Of Package. The Country Of Origin. Best Before Date. Storage Conditions. 3. Delivery Conditions: Delivery Is Carried Out In Parties In Accordance With The Contract. Shelf Life: At Least 12 Months At A Temperature Of Not Higher Than +25 ° C And Humidity Of Not More Than 70%. Delivery Should Be Performed No Later Than 5 Days From The Date Of Shipment. The Supplier Is Obliged To Provide Certificates Of Conformity And Security Declaration., 1. Product Name: Halva 2. General Characteristics: Form: Tiles, Pieces, Rectangular Or Square. Color: From Light Brown To Dark Brown, Depending On The Composition. Smell: Characteristic Of Halva, With A Slight Aroma Of Fried Seeds Or Nuts. Taste: Sweet, With A Characteristic Taste Of Seeds, Nuts And Honey, Without Extraneous Flavors. 3. Composition: Sunflower Or Sesame Seeds, Nuts (According To The Recipe) Sugar Or Its Substitutes Honey (According To The Recipe) Vegetable Oil Lecithin (Emulsifier) Vanillin Or Natural Flavors Nuts, Seeds, Recipe Additives 4. Physico-Chemical Indicators: Mass Share Of Sugar: 45%-55% Mass Share Of Moisture: No More Than 5% Mass Share Of Fats: 30%-40% Melting Temperature: 38-42 ° C. 5. Microbiological Indicators: Kmafanm (Microbiological Activity): No More Than 50,000 Cfu/G Mold And Yeast: No More Than 50 Pathogenic Microorganisms: Absent 6. Packaging And Marking: Individual Packaging: Plastic Or Foil Packaging. Group Packaging: Boxes, Containers. Marking: Production Date, Shelf Life, Composition, Storage Conditions, Manufacturer Information. 7. Storage Conditions: Storage Temperature: +15 ... +20 ° C. Humidity: No More Than 75% Storage Conditions: Store In A Dry, Cool Place, Protect Against Direct Sunlight From Exposure. 8. The Expiration Date: Shelf Life: From 6 To 12 Months, Depending On The Composition. 9. Normative Documents: Gost 31655-2012 Halva. Technical Conditions Certificate Of Conformity. 10. Possible Additives: Sesame Seeds, Nuts (Pistachios, Almonds, Peanuts) Caramel Or Other Sweeteners Vanilla, Honey, Chocolate 11. Additional Requirements Of The Supplier: Parties Of Products Should Be Accompanied By Quality Certificates., 1. Product Name: Marmelad 2. General Characteristics: Form: Cubic, Asterisk, Round Or Other Forms. Color: Different Shades Depending On Fruit Puree: Pink, Yellow, Green, Red. Smell: A Pronounced Natural Fruit Smell. Taste: Sweet, Pronounced Fruit Taste, Can Be With Sourness, Without Extraneous Flavors. 3. Composition: Fruit Puree Or Concentrates (Apple, Orange, Raspberries, Beets, Etc.) Sugar Or Its Substitutes Glucose Pectin (Jelly -Former) Citric Acid Or Other Natural Acids Water Natural Flavors Natural Dyes (If Necessary) 4. Physico-Chemical Indicators: Mass Share Of Sugar: 50%-70%. Mass Share Of Pectin: 0.5%-1.5%. Mass Share Of Water: 25%-35%. The Mass Fraction Of Acid (By Citric Acid): 0.2%-0.5%. Acidity Of Taste: Depends On The Type Of Fruit, But Usually Moderate. 5. Microbiological Indicators: Kmafanm (Microbiological Activity): No More Than 50,000 Cfu/G. Pollution With Mold And Yeast: No More Than 50 Ccc/G. Pathogenic Microorganisms: Absent. 6. Packaging And Marking: Individual Packaging: Plastic Or Paper Packaging, Vacuum Or Heat -Resistant. Group Packaging: Boxes, Containers. Marking: Production Date, Shelf Life, Composition, Storage Conditions, Manufacturer Information. 7. Storage Conditions: Storage Temperature: +15 ... +20 ° C. Air Humidity: No More Than 60%. Storage Conditions: Protect Against Direct Sunlight, Store In A Dry Place. 8. The Expiration Date: Shelf Life: From 6 To 12 Months, Depending On The Composition. 9. Normative Documents: Gost R 53089-2008 Caramel. Technical Conditions Or Gost 5495-2010 Caramel Sugar. Technical Conditions. Certificate Of Conformity. 10. Possible Additives: Natural Fruit Puree Or Concentrates (Strawberries, Raspberries, Orange, Apple). Natural Dyes And Flavors. 11. Additional Requirements Of The Supplier Parties Of Products Should Be Accompanied By Quality Certificates., 1. Product Name: Ketchup, Gost 31478-2013. 2. Description And Composition: The Main Ingredient: Tomato Puree, Sugar, Vinegar. Composition: Tomato Paste, Sugar, Vinegar, Salt, Spices, Flavors, Thickeners (As Agreed With The Customer), Water. Processing Method: Preparation Based On Tomato Puree, Cook, Cooling. 3. Physico-Chemical Indicators: The Mass Fraction Of Dry Substances: At Least 25%. Mass Share Of Sugar: 15% -25% (Depending On The Variety). The Mass Fraction Of Vinegar: 1.5%-3%. Mass Share Of Salt: No More Than 2%. Color: From Bright Red To Dark Red (Depending On The Variety). Acidity: No More Than 1.5 ° T. Consistency: Viscous, Homogeneous, Without Sediment. 4. Organoleptic Indicators: Smell: Characteristic Of Ketchup, Without Extraneous Smells. Taste: Sweet-Acidic, Saturated, Without Extraneous Flavors. Consistency: Thick, Uniform, Without Grains And Solid Inclusions. 5. Storage And Transportation Conditions: Storage Temperature: From +5 ° C To +20 ° C. Shelf Life: Up To 12 Months. Storage Conditions: Store In A Dry Place Protected From The Light. Transportation: In Clean, Dry Vehicles In Compliance With The Temperature Regime. 6. Packaging And Marking: Type Of Packaging: Plastic Or Glass Bottles, Tetra-Pack, Tin Cans. Fassing: 250 G, 500 G, 1 Liter Or Other Packages In Agreement With The Customer. Marking: Product Name, Composition, Date Of Manufacture, Shelf Life, Storage Conditions, Information About The Manufacturer, Gost 31478-2013. 7. Requirements For The Supplier: The Products Must Comply With Gost 31478-2013. The Presence Of A Certificate Of Conformity And The Declaration Of Conformity. The Supplier Undertakes To Ensure The Supply Of Products On Time., 1. Product Name: Gingerbread, Gost 32143-2013. 2. Description And Composition: The Main Ingredient: Wheat Flour, Sugar, Honey, Eggs. Ingredients: Wheat Flour, Sugar, Honey, Eggs, Spices (Cinnamon, Cardamom, Cloves), Baking Powder, Sugar Powder, Flavorings (As Agreed With The Customer). Processing Method: Baking, Cooling, Glazing (Optional). 3. Physico-Chemical Indicators: Mass Share Of Moisture: No More Than 18%. Mass Share Of Sugar: 20% -30% (Depending On The Recipe). Mass Fraction Of Fat: 5% -15% (Depending On The Recipe). Color: Golden Brown Or Dark Brown (Depending On The Recipe). Consistency: Dense, Soft Inside, With A Crispy Crust (If The Glaze Is Not Used). Taste: Sweet, With Pronounced Honey And Spicy Taste, Characteristic Of Gingerbread. 4. Organoleptic Indicators: Smell: Characteristic Of Gingerbread, With A Pronounced Aroma Of Honey And Spices. Taste: Sweet, With A Light Spicy Note. Consistency: Soft, In Case Of Glazing - With Crispy Icing. 5. Storage And Transportation Conditions: Storage Temperature: From +18 ° C To +22 ° C. Shelf Life: Up To 60 Days (Depending On The Packaging And Storage Conditions). Storage Conditions: Store In A Dry Place Protected From Light, In Airtight Packaging. Transportation: In Clean, Dry Vehicles, Observing The Temperature Regime. 6. Packaging And Marking: Type Of Packaging: Packaging Made Of Plastic Bags, Cardboard Boxes, Vacuum Packaging. Fassing: 200 G, 500 G, 1 Kg Or Other Packages In Agreement With The Customer. Marking: Product Name, Composition, Date Of Manufacture, Shelf Life, Storage Conditions, Information About The Manufacturer, Gost 32143-2013. 7. Requirements For The Supplier: The Products Must Comply With Gost 32143-2013. The Presence Of A Certificate Of Conformity And The Declaration Of Conformity. The Supplier Undertakes To Ensure The Supply Of Products On Time., 1. Product Name: Tomato Paste 2. General Characteristics: Form: Thick, Homogeneous Pasty Mass Color: From Red To Dark Red, Uniform Smell: Characteristic, Rich, Without Extraneous Smells Taste: Sweet And Sour, Characteristic Of Tomato Paste, Without Extraneous Flavors Consistency: Homogeneous, Without Lumps, Impurities And Peels 3. Composition: Tomato Puree (Concentrated Tomatoes) Salt (According To The Recipe) Possible Additives (At The Request Of The Customer): Sugar, Spices, Preservatives (Citric Acid) 4. Physico-Chemical Indicators: Mass Fraction Of Dry Substances: 25-40% (Depending On Concentration) Mass Fraction Of Salt: No More Than 2% Acidity: 3.5-5.0% (In Terms Of Citric Acid) Ash: No More Than 2% Ph Indicator: 4.2-4.5 5. Microbiological Indicators: Kmafanm: No More Than 1 × 10⁴ Coet Mold And Yeast: No More Than 50 Pathogenic Microorganisms (Including Salmonella): Absent 6. Packaging And Marking: Individual Packaging: Glass Jars, Metal Jars, Plastic Containers (100 G - 5 Kg) Group Packaging: Buckets, Barrels, Containers (10 - 250 Kg) Marking: The Packaging Indicates The Name Of The Product, Composition, Mass, Production Date, Shelf Life, Storage Conditions, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: 0 ...+25 ° C. Air Humidity: No More Than 75% Storage Conditions: In A Dry Place Protected From Direct Sunlight After Opening: Store In The Refrigerator At +2 ... +6 ° C, Use For 7 Days 8. The Expiration Date: Without Preservatives: 12 Months With Preservatives: 24 Months 9. Normative Documents: Gost 3343-2019-Concentrated Tomato Products. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Dry Milk (Solid / Skim) 2. General Characteristics: Form: Fine Powder Color: From White To Light Cream Smell: Characteristic Milk, Without Extraneous Smells Taste: Delicate, Milk, Without Extraneous Flavors Consistency (When Restoring): Homogeneous, Without Sediment And Lumps 3. Composition: Whole Milk Milk: Whole Milk Emulsifiers (If Any) Small Milk Milk: Small Milk Emulsifiers (If Any) 4. Physico-Chemical Indicators: Mass Fraction Of Fat: Whole Milk: 25-26% Skim Milk: No More Than 1.5% Mass Share Of Moisture: No More Than 5% Mass Share Of Protein: At Least 34% Mass Share Of Lactose: 36-52% Acidity: Not More Than 21 ° T Solubility: Complete, Without Sediment 5. Microbiological Indicators: Kmafanm: No More Than 5 × 10³ Mold And Yeast: No More Than 50 Pathogenic Microorganisms (Including Salmonella, E. Coli): Absent 6. Packaging And Marking: Individual Packaging: Paper Or Laminated Packages, Metal Jars Group Packaging: Cardboard Boxes, Bags Marking: The Packaging Indicates The Name Of The Product, Composition, Mass, Production Date, Shelf Life, Storage Conditions, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: 0 ...+20 ° C. Air Humidity: No More Than 75% Storage Conditions: In A Dry Place Protected From Sunlight 8. The Expiration Date: Up To 12 Months In Hermetic Packaging 9. Normative Documents: Gost 33629-2015-Dry Milk. Technical Conditions Certificate Of Conformity, Declaration Of Conformity, 1. Product Name: Red Pepper Is Ground 2. General Characteristics: Form: Powder, Fine -Grained Color: From Bright Red To Orange-Red Smell: Pronounced, Sharp, Spicy Taste: Spicy, Spicy, With A Characteristic Piquant Bitterness Consistency: Small Powder, Homogeneous, Without Extraneous Impurities 3. Composition: Red Pepper: Red Pepper (Capsaicin -Containing Varieties) 4. Physico-Chemical Indicators: Mass Share Of Moisture: No More Than 12% Mass Share Of Ash: No More Than 8% Mass Fraction Of Capsaicin (According To The Recipe): At Least 0.5% Acidity: Not More Than 7 ° T Solubility: Practically Does Not Dissolve In Water, Soluble In Alcohol 5. Microbiological Indicators: Kmafanm: No More Than 10² Cfu/G Mold And Yeast: No More Than 10 Pathogenic Microorganisms (Including Salmonella, E. Coli): Absent 6. Packaging And Marking: Individual Packaging: Plastic Or Metal Containers, Paper Bags With Lamination Group Packaging: Cardboard Boxes, Transport Containers Marking: The Packaging Indicates The Name Of The Product, Composition, Mass, Production Date, Shelf Life, Storage Conditions, Information About The Manufacturer 7. Storage Conditions: Storage Temperature: 0 ...+25 ° C. Air Humidity: No More Than 75% Storage Conditions: In A Dry Place Protected From Sunlight, Away From Moisture Sources And Extraneous Smells 8. The Expiration Date: Up To 12 Months In Hermetic Packaging 9. Normative Documents: Gost 3143-2012-Red Ground Pepper. Technical Conditions Certificate Of Conformity, Declaration Of Conformity