Bids Are Invited For Price Registration, For A Period Of 12 (Twelve) Months, For Installment Acquisition Of Snacks And Breads, In Various Sectors Of The São Miguel Arcanjo City Hall, According To Specifications In Annex I - Reference Term.
Bids Are Invited For Price Registration, For A Period Of 12 (Twelve) Months, For Installment Acquisition Of Snacks And Breads, In Various Sectors Of The São Miguel Arcanjo City Hall, According To Specifications In Annex I - Reference Term.
Natural Snack: Each Snack Should Contain 02 Slices Of Bread, Mayonnaise, Lettuce, 01 Slice Of Ham And 01 Slice Of Mozzarella - The Weight Of The Natural Snack Is Approximately 78 G, The Snacks Should Be Packed And Packaged Individually, In Plastic Packaging, With No Type Of Violaç, Cold Mixed: 01 French Bread With 01 Slice Of Ham And 01 Slice Of 01 Slice Muçarela); Each Snack Should Contain: French Bread: 50 G, Slice Of Mozzarella: 20 G, Slice Of Ham: 26 G, With No Violation In The Act Of, Slack Of Mortadella (01 French Bread With 02 Bolts Of Mortadella); Each Snack Should Contain: French Bread: 50 G, Slice Of Mortadella: 32 G, Without Any Violation In The Act Of Delivery., Sugar Donors: Containing (120 G Each Unit)., Bread With Butter: 01 French Bread 50G, With Mateiga, 17/07/2025, French Bread. Ingredients: Wheat Flour, Sugar, Water, Margarine, Salt And Yeast. Properly Baked, With Medium Color. Average Weight: 50 G/Unit. Preparation Before Delivery: Maximum 1 Hour, Stuffed Cake, Set For Birthday (Chocolate/Pineapple Flavor), English Cake, Orange Or Chocolate Flavors, With A Minimum Weight Of 500G Per Unit, Should Be Produced With Ingredients Such As Wheat Flour, Eggs, Milk Or Derivatives, Vegetable Or Butter, Powdered Baking Powder, And Natural Or Industrialized Ingredients Corresponding To The Flavor (Eg
We takes all possible care for accurate & authentic tender information, however Users are requested to refer Original source of Tender Notice / Tender Document published by Tender Issuing Agency before taking any call regarding this tender.
