25Rp. The Upright Is Smooth, Without Large Cracks And Undermining. Color - From Light Brown To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. Taste Is A Sweetish, Characteristic Of This Type Of Product, Without An Extraneous Taste. The Smell Is Characteristic Of This Type Of Product, Without An Extraneous Smell. Acake., 25B. The Surface Is Smooth, Without Large Cracks And Undermining. Color - From Light Brown To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. Taste Is A Sweetish, Characteristic Of This Type Of Product, Without An Extraneous Taste. The Smell Is Characteristic Of This Type Of Product, Without An Extraneous Smell. Acake., 25Rp Bread From Wheat Flour. The Surface Is Smooth, Without Large Cracks And Undermining. Color - From Light Yellow To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. Taste And Smell Are The Product Characteristic Of This Type, Without An Extraneous Taste And Smell. Gost R 53072-2008. From Wheat Flour Of The First Grade., 25B Bread From Wheat Flour. The Surface Is Smooth, Without Large Cracks And Undermining. Color - From Light Yellow To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. Taste And Smell Are The Product Characteristic Of This Type, Without An Extraneous Taste And Smell. Gost R 53072-2008. From Wheat Flour Of The First Grade., 25Rp. Klb Is Rusty. The Surface Is Smooth, Without Large Cracks And Undermining. Color-From Light Brown To Dark Brown. The Crumb Is Baked, Not Sticky, Not Wet To The Touch, Elastic. Taste And Smell Are The Product Characteristic Of This Type, Without An Extraneous Taste And Smell. Gost R 53072-2008. From Rye Flour With The Addition Of Grain Products., 25B. Klb Is Rusty. The Surface Is Smooth, Without Large Cracks And Blows. Color-From Light Brown To Dark Brown. The Crumb Is Baked, Not Sticky, Not Wet To The Touch, Elastic. Taste And Smell Are The Product Characteristic Of This Type, Without An Extraneous Taste And Smell. Gost R 53072-2008. From Rye Flour With The Addition Of Grain Products.
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