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Cuba Democratic Republic of Congo Senegal
Panama Guinea-Bissau France
ENGIMOV UNIVERSAL, S.A.
Avenida Principal, 2024730-041 AtiãesVila Verde - [email protected] www.engimovuniversal.com
Barboza brand comes from a need to satisfy our clients with products of high quality and with very competitive prices.Arises also from its founder passion, a successful man with wide experience in international trade.This catalogue intends to be a sample of the products that Engimov Universal currently provides in international markets. We daily research the worldwide market in search of new products that satisfy our clients, always allying the best quality at the best price.
LONG GRAIN RICE 31
Rice
Soft drinks
FRUIT JUICE 42
REFRESHING DRINK COKE 43
Drinks with alcohol
RED WINE 44
ROSÉ WINE 45
GREEN WINE 46
WINE PACKING TETRAPAK 1L 47
Frozen meat
TURKEY MALE BREAST 32
WHOLE TURKEY 33
WHOLE CHICKEN 34
CHICKEN WINGS 35
CHICKEN LEG 36
CHICKEN FEET 37
CHICKEN HEARTS 38
GLUTEN FREE TURKEY BREAST 4KG 39
GLUTEN FREE CHICKEN BREAST 3KG 40
PASTA SOPRANO 41
Pasta
Index
WHOLE MILK POWDER 26% MG 4
SKIMMED MILK POWDER 1% MG 5
SEMI-SKIMMED UHT MILK 6
BUTTER 7
PROCESSED CHEESE BAR 8
PRADO’S BLOCK CHEESE 9
CHEDDAR CHEESE BLOCK 10
FLAMENGO CHEESE BLOCK 3KG 11
EMMENTAL CHEESE BLOCK FOODSERVICE 3KG 12
EDAM CHEESE BLOCK 3KG 13
MOZARELLA BLOCK 80/20 2,3KG 14
Dairy products
CANNED BOILED CHICKPEAS 23
PEELED TOMATO 24
CANNED BOILED RED BEANS 25
CORNED BEEF HASH 26
Nested
PALM OIL 15
REFINED SOY OIL 16
REFINED SUNFLOWER OIL 17
MEDITERRANEAN OLIVE OIL 18
VIRGIN OLIVE OIL 19
REFINED VIRGIN OLIVE OIL 20
MARGARINE 60% MG 21
MARGARINE 40% MG 22
Dietary fat
TUNA IN VEGETABLE OIL 27
SARDINES IN VEGETABLE OIL 28
COD STEW 29
SAITHE 30
Fish
WHOLE MILK POWDER 26% MGDescription Dried and powdery product obtained from fresh whole milk dehydration, subjected to a thermal treatment equivalent, at least, to the pas-teurisation and made on liquid state before or during the fabrication process.
ApplicationReplacement of fresh whole milk. Fat and Protein carrier.
IngredientsWhole milk.
Flora total <50.000 ufc/g
Moulds and Yeasts <100 ufc/g
Enterobacterias Absent/0,1g
Enterococci <100 ufc/g
Staphylococcus <100 ufc/g
Salmonella Absent/25g
Listeria Absent/25g
Microbiological
EST % >97%
Fat % >26%
Proteins (Nx6,38) 26±2%
Lactose 39±3%
pH (10% à 20ºC) 6.6-6.8
Moisture <3%
Acidity 12-16 ºD
Cinders 7±1%
Solubility index <0.5ml
Physico-chemical characteristics
Packing Storage and transport Organoleptic characteristics
25gr, 500gr, 1Kg, 10Kg, 25kg There’s no need to have a refrigerated trans-port. Store in a cool and dry place.
Creamy powder products with yellowish-white colour. Milky aroma and flavour.
Density (g/cm3) 0.55±0.1
P. ADMI A-B
lnhibitors Absent
25gr 500gr
1Kg 10Kg
25Kg
Dairy products4
SKIMMED MILK POWDER 1% MGDescription Dried and powdery product obtained from dehydration of natural skimmed milk, subjected to a thermic treatment similar, at least, to the pasteurisation and held in liquid sate before or during the fabrication process.
ApplicationReplacement of fresh skimmed milk.
IngredientsCow milk.
Flora total <50.000 ufc/g
Moulds and Yeasts <100 ufc/g
Enterobacterias < 10 ufc/g
Staphylococcus <100 ufc/g
Staphylococcus <100 ufc/g
Salmonella Absent/25g
Listeria Absent/25g
Microbiological
EST % >96%
Fat % <1,5%
Proteins (Nx6,38) Min. 34%/ESM
Lactose 53±3%
pH (10% à 20ºC) 6.45-6.8
Moisture <4%
Acidity 14±2 ºD
Cinders 7±1%
Solubility index <0.5ml
Physico-chemical characteristics
Packing Storage and transport Organoleptic characteristics
25gr, 500gr, 1Kg, 10Kg, 25kg There’s no need to have a refrigerated trans-port. Store in a cool and dry place.
Creamy powder products with yellowish-white colour. Milky aroma and flavour.
Density (g/cm3) 0.55±0.1
P. ADMI A-B
lnhibitors Absent
25gr 500gr
1Kg 10Kg
25Kg
Dairy products5
Dairy products6
Odour / Flavour Sui generis, soft and a little sweet
Texture Liquid and homogen
Aspect White or slightly yellow and exempt from strange substances
Organoleptic characteristics
Fat matter (% m/m) 1.50 -1.80
Protein matter (% m/m) min 2.9
Dry residue exempt from fat matter (% m/m) min 8.50
Relative density at 20ºC min 1.031
Acidity Max 17cm3 NaOH N/dm3 milk
Crioscopic index Approx -0.520ºC
Inhibitors research Negative in 0.1 cm3
Packing Storage and transport Durability term
1L Room temperature. After opening, conserve in the fridge andconsume until 3 days after.
8 months after packaging date
SEMI-SKIMMED UHT MILKDescription Semi-skimmed cow milk, homogenised and ultra-pasteurized with normal and homogeny aspect, white colour our slightly yellow with sui generis aroma and flavour.
ApplicationDaily consumed (or almost) by the household, not intended to those with lactose sensitiveness. When heated, frozen or cooked there’s no different danger developments than from when it’s raw. This product is not addressed to infants.
IngredientsCow milk.
Chemical characteristics
Stability and sterility proofs Negative
Bacterial characteristics
Dairy products7
E. Coli Max.10 ufc/g
Moulds Max.50 ufc/g
Yeasts Max.50 ufc/g
Salmonellas Absent at 25g
L. Monocytogenes Max.100 ufc/g
Microbiological characteristics
Odour / Flavour Fresh, pleasant exempt from odd flavours
Colour Yellow more or less intense
Aspect Homogeny and dry, with compact texture
Organoleptic characteristics
Chlorides Max. 2%
Ashes Max. 1,6%
Cadmium Max. 0,01mg/Kg
Lead Max. 0,2mg/Kg
Nitrates Max. 50mg/Kg
Nitrites Max. 2mg/Kg
Aflatoxin M1 Max. 0,5µg/Kg
Radioactivity Max. 600Bq/Kg
Dioxins and PCB Max. 5,5pg/Kg
Melamine Max. 2,5ppm
Packing Storage and transport Durability term
10gr, 250gr, 20kg Conserve at temperature below to 6ºC. 210 days (180 days when it is delivered)
BUTTERDescription Sweet cream butter, produced from pasteurised fresh cream, it may contain lactose, but besides lactose it does not contain other allergens, doesn’t contain substances of genetic modified organisms.
ApplicationDaily consumed (or almost) by the household, by children, youngsters, adults and elderly people, adapted to use in sandwiches, toast and in cooking or in pastry. When heated, frozen or cooked there’s no different danger developments than from when it’s raw. This product is not addressed to infants.
IngredientsPasteurised cream.
Physico-chemical characteristics
10gr 250gr
20Kg
Dairy products8
PROCESSED CHEESE BARFunctional characteristics Easy to slice, natural aspect and flavour, uniform processed. After cooling down it maintains an elastic texture.
IngredientsCheese, butter, water, modified starch, whey, milk protein, salt, stabilisers (E331, E415, E407), conservator (E202) and colorant (E160a).
AllergensAllergens list according to the regulation appendix II (EU) n.º 1169/2011 of the European Parliament and the Council related to food information given to the clients.
Radiation
Does not contain gluten or GMO’s. Does not contain vegetable hydrogenated fats
Gluten Cereals and derivatives: NEGATIVE Bark fruit and derivatives: NEGATIVE
This product is not subjected to any ionizing radiation treatment
Est 50% (± 2%)
Fat matter 21% (± 2%)
Protein matter 5% (± 2%)
Salt 2.5% (±0.2%)
pH 5.70 (±0.2)
Physico-chemical characteristics
Microbiological characteristics
L. monocytogenes Absent at 25g
Salmonellas pp. Absent at 25g
S. Coagulase + <10 ufc/g
Enterotoxine STF Absent at 25g
E.coli <100 ufc/g
Aspect Homogeneous, smooth
Colour Ivory
Odour Typical cheese
Flavour Soft cheese
Texture Elastic
Organoleptic characteristics
Conservation and transport
Refrigerated between 3ºC and 8ºC
Use temperatureBefore slice, is necessary to heat the product between 8ºC and 12ºC
Utilisation Direct consumption or boiled
Format Packaged in a protective atmosphere
Weight 300g
Useful life 240 days
Unit Pack unit
Units/Box 40 units
Boxes/pallet 50 boxes
Storage conditions et Consommation
300gr 3kg
Dairy products9
Storage conditions Intended use Durability term
The product should be stored at a temperature from 1°C to 8°C Open 10 minutes before consumption 162 days - 270 days
PRADO’S BLOCK CHEESEDescription Presents a flat surface, has got a slight taste of pasteurized, light yellow colour, may contain irregular eyes in the inside of the block.
Unit net weight: 3,45kg
Allergenic
Contains milk
Aspect Compact
Colour Yellowish
Odour sui generis
Flavour sui generis
Texture Firm
Energy1428 Kj
344 Kcal
Lipids 27g
Saturated fat acid 13g
Carbon hydrates 0,7g
Sugars 0g
Fibre 0g
Proteins 26g
Salt 1,2g
Nutritional parameters (for 100g) Organoleptic characteristics
3,45Kg
10Dairy products
CHEDDAR CHEESE BLOCKDescription Made from pasteurized milk, rich in flavour and nutrients.
IngredientsPasteurized milk, lactic starters, vegetable rennet, colouring E160b
Storage conditions Intended use Durability term
The product should be stored at a temperature from 2°C to 7°C Open 10 minutes before consumption 90 days
Allergenic
Contains milk
Aspect Compact
Colour Orange
Odour sui generis
Flavour sui generis
Texture Soft
Energy1640,7 Kj
389,3 Kcal
Lipids 32,3g
Saturated fat acid 20,6g
Carbon hydrates 1,8g
Sugars 0g
Fibre 0g
Proteins 25,5g
Salt 1,5g
Nutritional parameters (for 100g) Organoleptic characteristics
3Kg
11Dairy products
FLAMENGO CHEESE BLOCK 3KGDescription Flamengo Cheese block 3Kg.
IngredientsPasteurized cow milk, salt, lactic starters, microbial rennet.
3Kg
Storage conditions Intended use Durability term
The product should be stored at a temperature from 2°C to 4°C Open 10 minutes before consumption 144 days - 240 days
Allergenic
Contains milk
Aspect Compact
Colour White
Odour sui generis
Flavour sui generis
Texture Firm
Energy1366 Kj
329 Kcal
Lipids 26g
Saturated fat acid 17g
Carbon hydrates <0,5g
Sugars <0,5g
Fibre -
Proteins 23g
Salt 2g
Nutritional parameters (for 100g) Organoleptic characteristics
12Dairy products
EMMENTAL CHEESE BLOCK FOODSERVICE 3KGDescription Emmental Cheese, 45% M.G./E.S.
IngredientsPasteurized cow milk, salt, lactic starters, rennet.
3Kg
Storage conditions Intended use Durability term
The product should be stored at a temperature from 4°C to 7°C Open 10 minutes before consumption 90 days
Allergenic
Contains milk
Aspect Consistent
Colour Yellowish
Odour sui generis
Flavour sui generis
Texture Cuttable
Energy1542 Kj
370 Kcal
Lipids 29g
Saturated fat acid 19g
Carbon hydrates 0g
Sugars 0g
Fibre 0g
Proteins 28g
Salt 1,2g
Nutritional parameters (for 100g) Organoleptic characteristics
13Dairy products
EDAM CHEESE BLOCK 3KGDescription Made from pasteurized milk, rich in flavour and nutrients.
IngredientsPasteurized cow milk, salt, lactic starters, microbial rennet.
3Kg
Storage conditions Intended use Durability term
The product should be stored at a temperature from 2°C to 4°C Open 10 minutes before consumption 90 days
Allergenic
Contains milk
Aspect Compact
Colour Yellow
Odour sui generis
Flavour sui generis
Texture Soft
Energy1306 Kj
314 Kcal
Lipids 23g
Saturated fat acid 15g
Carbon hydrates < 0,5g
Sugars < 0,5g
Fibre 0g
Proteins 26g
Salt 2g
Nutritional parameters (for 100g) Organoleptic characteristics
14Dairy products
MOZARELLA BLOCK 80/20 2,3KGDescription Made from pasteurized milk, rich in flavour and nutrients. Unit net weight: 2,3Kg
IngredientsSkimmed milk, vegetal oil, salt, lactic starters and rennet.
2,3Kg
Energy1245 Kj
300 Kcal
Lipids 22g
Saturated fat acid 10g
Carbon hydrates 1g
Sugars 1g
Fibre 0g
Proteins 25g
Salt 1,4g
Nutritional parameters (for 100g)
Storage conditions Intended use Durability term
The product should be stored at a temperature from 2°C to 7°C Open 10 minutes before consumption 108 days
Allergenic
Contains milk
15Dietary fat
Odour / Flavour Free from foreign rancid
Colour Bright, clear and light yellow attemperature 40ºC
Organoleptic characteristics
Free Fatty Acid (as Palmitic) Max 0.1%
Moisture & Impurity Max 0.1%
Iodine value (Wij’s) Min 56.5
Slip melting point Max 23ºC
Colour (5 ¼ ‘«Lovibond cellule») Max 3 red
Could Point Max 8ºC
Packing Storage and transport Durability term
Ship (100Mts)Tanker (20Mts)Flexitank (20Mts)Drum (190Kg)Jerry can (5L, 10L, 20L et 25L) PET bottle (1L et 5L)
As per « Recommended practice for storage and transport of edible oils and fats». Temperature 32ºC to 40ºCIt is essential to store the product in its original packaging and dry condition away from direct sunlight and substances with strong odour.
Packed (2 years under sealed and original packing)
PALM OILDescription Palm oil is liquid fraction obtained from crystallization of palm oil separated by filtration (dry fractionation).
Ingredients100% oil.
PORAM Specifications
The product is not treated by emulsification, mixing or texturing, has no added lecithin, starch, organic colorants, aromatic substanc-es, vitamins, butter, or other fats from milk.
Declaration
Bidon 5L Bidon 10L
Bidon 20L Bidon 25L
PET 1L PET 5L
Dietary fat16
REFINED SOY OILDescription Refined soy oil is produced with the most developed technology, following the standards from GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Points). The oil is pure, clean, light, and it doesn’t have odour, it is healthful. Free of cholester-ol. It possesses a good oxidative stability, great applicability, smokeless and it does not intrude into the aliments flavour. Available in PET packaging.
Conditions of useThe refined soy oil is perfect to prepare the aliments, for frying, salads and cooking in general. It has a good oxidative stability.
Humidity and volatile Max. 0.10%
Acidity Index (mg KOH/g) Max. 0.15
Smoke point Min. 210ºC
Unsaponifiable matter Max. 1.50%
Peroxide Index (meq/kg) Max. 1.0
Soaps (ppm) Max. 3.0
Impurities (insoluble in oil ether P.E. 30 à 60°C) Max. 0.05%
Physico-chemical characteristics
Packing Storage and transport Durability term
1L, 3 L, 5L Storage at a dry place, away from heat source and protected from the light.
12 months since fabrication date in appropriate con-ditions of storage. After opening it must be consumed in the maximum period of 30 days.
Sensory characteristics
Microbiological characteristics
Aspect à 25ºC Light, free of sediment
Flavour Proper
Odour Proper
Colour Proper
Coliforms at 45°C < 3 NMP/g
Staphylococcus aureus < 102 UFC/g
1L 3L
5L
Dietary fat17
Durability term Storage conditions
18 months after packing date Store away from sunlight and heat
REFINED SUNFLOWER OILDescription Liquid fat at the temperature of 20°C obtained from the seed of Helianthus annus L.
Physico-chemical characteristics
Acidity (mg de KOH/g) ≤ 0,6
Peroxide index (meq 02/kg) ≤ 10
Relative density (x ºC/eau à 20ºC) 0,918 - 0,923 (x=20°C)
Refraction index (NO 40ºC) 1,461 - 1,468 (à 20ºC)
Saponification index (mg KOH/g) 188 - 194
Iodine index (Wijs) 118 - 141
Insaponificable (g/kg) ≤ 15
Organoleptic characteristics
Aspect at 20ºC Clear and free from suspended particles
Flavour Characteristic of designated product and free from foreign rancid
Odour Characteristic of designated product and free from foreign rancid
Colour Characteristic of designated product (light-yellow)
Fat acids content (%)
Lauric (C12:0) N.D. - 0,1
Myristic (C14:0) N.D. - 0,2
Palmitic (C16:0) 5 ,0 - 7,6
Palmitoleic (C16:1) N.D.- 0,3
Stearic (C18:0) 2,7 - 6,5
Oleic (C18:1) 14,0 - 39,4
Linoleic (C18:2) 48,3 - 74,0
Linolenic (C18:3) N.D. - 0,3
Arachidic (C20:0) 0,1 - 0,5
Gadoleic (C20:1) N.D. - 0,3
Behenic (C22:0) 0,3 - 1,5
Erucic (C22:1) N.D.- 0,3
Lignoceric (C12:0) N.D. – 0,1
N.D. - Undetectable, defined with ≤ 0,05 %
1L 3L
5L
18Dietary fat
MEDITERRANEAN OLIVE OILDescription Liquid fat at 20ºC. It contains a mixing of refined olive oils and virgin olive oils.
Conditions of useIt is used for different cooking experiences, and also as condiment or for frying.
Aspect Liquid fat, clear at 20ºc and free from suspended particles.
Colour Proper of the designed product (light yellow)
Odour Proper of the designed product and free from smells and flavours to rancidity.
Flavour Proper of the designed product and free from smells and flavours to rancidity.
Organoleptic characteristics
Acidity (mg de KOH/g) ≤ 0,6
Peroxide Index (meq O2/Kg) ≤ 10
Relative Density (xºC/water à 20ºC) 0,910 - 0,925 (x=20ºC)
Index of Refraction (ND 40ºC) 1,461 - 1,471 (à 20ºC)
Index of Saponification (mg KOH/g) 182 - 195
Iodine Value (Wijs) 118 - 141
Unsaponifiable (g/kg) ≤ 15
Fatty Acids (%)
Lauric (C12:0) ≤ 0,1
Myristic (C14:0) ≤ 0,2
Palmitic (C16:0) 5,0 - 13,5
Palmitoleic (C16:1) ≤ 0,3
Margaric (C17:0) ≤ 0,2
Margaroleic (C17:1) ≤ 0,1
Stearic (C18:0) 2,0 - 6,5
Oleic (C18:1) 14,0 - 39,4
Linoleic (C18:2) 48,3 - 74,0
Physico-chemical characteristics
Fatty Acids (%)
Linolenic (C18:3) ≤ 11
Araquic (C20:0) 0,1- 0,6
Gadoleic (C20:1) ≤ 0,5
Behenic (C22:0) ≤ 1,5
Lignoceric (C24:0) ≤ 0,5
Physico-chemical characteristics
Packing Storage and transport Durability term
500ml, 1L, 3 L, 5L Store it protected from the light and heat. 18 months after the fabrication date.
500ml 1L
3L 5L
19Dietary fat
VIRGIN OLIVE OILDescription Olive oil obtained directly from the Olive fruit from Olea Europea L., only by mechanic processes.
Aspect Oily liquid, clear and without reservoir at 20ºC
Colour Pale yellow, gold, yellow, yellow-brownish, green-ish-yellow or green
Odour Sui generis or characteristic
Flavour Sui generis or fruity, sweet or lightly bitter
Organoleptic characteristics
Acidity (mg of KOH/g) ≤ 2,0
Peroxides rate (meq O2/Kg) ≤ 2,0
Waxes (mg/kg) ≤ 150
Stigmastadiene mg/kg ≤ 0,05
Difference for ECN42 for HPLC-ECN42 for theoretical calculation ≤ 0,2
Halogenated Solvents (mg/kg) ≤ 0,1
Maximum content amount halogenated Solvents (mg/kg) ≤ 0,2
Monopalmite of 2-glyceril (%)≤ 0,9 if % total palmitic acid ≤ 14%
≤ 1,0 if % total palmitic acid ≤ 14%
Content of Fatty-acids (%)
Myristic (C14:0) ≤ 0,03
Palmitic (C16:0) 7,5 - 20,0
Palmitoleic (C16:1) 0,3 - 3,5
Stearic (C18:0) 0,5 - 5,0
Oleic (C18:1) 55,0 - 83,0
Linoleic (C18:2) 3,50 - 21,0
Linoleic (C18:3) ≤ 1,0
Gadoleic / Eicosenoic (C20:1) ≤ 0,4
Arachidic (C20:0) ≤ 0,6
Behenic (C22:0) ≤ 2,0
Linoceric (C24:0) ≤ 0,2
Physico-chemical characteristics
Transoleic ≤ 0,05
Translinolenic + Translinoleic ≤ 0,05
Ultraviolet Absorbency (%)
K 232 ≤ 2,60
K 270 ≤ 0,25
Delta-K ≤ 0,01
Sterols composition (%)
Cholesterol ≤ 0,5
Brassicasterol ≤ 0,1
Campesterol ≤ 4,0 ou ≤ 4,5
Stigmasterol < Campesterol
Beta-sitosterol ≥ 93,0
Delta-7-Stigmasterol ≤ 0,5 ou ≤0,8
Total Sterols (mg/Kg) ≥ 1000
Erythrodiol + uvaol ≤ 4,5
Some of isomers trans (%)
Durability term Storage conditions
18 months after packaging date Storage away from the light and the heat
1L
20Dietary fat
REFINED VIRGIN OLIVE OILDescription Liquid fat at 20ºC, composed exclusively by olive oils submitted to a refinement treatment and by olive oils obtained directly from olives.
Aspect Oily liquid, clear and without reservoir at 20ºC
Colour Pale yellow, gold, yellow, yellow-brownish, green-ish-yellow or green
Odour Sui generis or characteristic
Flavour Sui generis or fruity, sweet or lightly bitter.
Organoleptic characteristics
Acidity (mg of KOH/g) ≤ 1,8
Peroxides rate (meq O2/Kg) ≤ 1
Waxes (mg/kg) ≤ 15
Stigmastadiene (mg/kg) ≤ 350
Difference for ECN42 for HPLC-ECN42 for theoretical calculation -
Halogenated Solvents (mg/kg) ≤ 0,3
Maximum content amount halogenated Solvents (mg/kg) ≤ 0,1
Saturated acids position 2 of triglyceride(%) ≤ 0,2
Content of Fatty-acids (%)
Myristic (C14:0) ≤ 0,03
Palmitic (C16:0) 7,5 - 20,0
Palmitoleic (C16:1) 0,3 - 3,5
Stearic (C18:0) 0,5 - 5,0
Oleic (C18:1) 55,0 - 83,0
Linoleic (C18:2) 3,50 - 21,0
Linoleic (C18:3) ≤ 1,0
Gadoleic /eicosenoic (C20:1) ≤ 0,4
Arachidic (C20:0) ≤ 0,6
Behenic (C22:0) ≤ 0,2
Linoceric (C 24:0) ≤ 0,2
Physico-chemical characteristics
Transoleic ≤ 0,2
Translinolenic + Translinoleic ≤ 0,3
Ultraviolet Absorbency (%)
K 232 -
K 270 ≤ 0,90
Delta-K ≤ 0,15
Sterols composition (%)
Cholesterol ≤ 0,5
Brassicasterol ≤ 0,1
Campesterol ≤ 4,0
Stigmasterol < Campesterol
Beta-sitosterol ≥ 93,0
Delta-7-Stigmasterol ≤ 0,5
Total Sterols (mg/kg) ≥ 1000
Erythrodiol + uvaol ≤ 4,5
Some of isomers trans (%)
Durability term Storage conditions
18 months after packaging date Storage away from the light and the heat
1L
21Dietary fat
MARGARINE 60% MG
250gr 500gr
Description Margarine 60% fat it’s an emulsion of edible fats and oils. Product adapted for areas with tropical climate.
IngredientsEdible vegetable fats and oils, salt, skimmed milk or whey, Vitamin A.
Intended useTable margarine for domestic use, suitable for frying and cooking.
AditivesEmulsifiers INS 471, INS 476 and INS 322, preservatives INS 211 and INS 202, similar to natural butter aroma, antioxidants INS 385 and BHT INS 321, citric acid INS 330, natural colour INS 160b and INS 100.
Physico-chemical characteristics
Packing Storage and transport Durability term
250g and 500g rectangular plastic pack The vehicle must be cleaned, free of undesirable odours, pests and/or traces of contaminants; Keep in cool and dry place.
12 months
Coliforms on 45°C (máx) < 3 (MPN/g)
Moulds and Yeasts (máx) 5 x 102 (CFU/g)
Salmonella Negative in 25g
Microbiological characteristics
Odour and Flavour Characteristic
Colour Yellowish
Aspect Homogeneous and uniform plastic emulsion
Organoleptic characteristics
Moisture (%) 36,35 - 37,35
Lipids (%) 59,4 - 60,6
Chlorides (%) 2,88 - 3,12
Vitamin A 1,500-1,575 I.U./100g
Foreign matter Absent of foreign matter which may compromise food safety or suitability
Labbeling Gluten-free
22Dietary fat
250gr 500gr
MARGARINE 40% MGDescription Margarine 40% fat.
IngredientsWater, edible vegetable fats and oils, salt, skimmed milk or whey, Vitamin A.
Intended useTable margarine, suitable for cooking and unsuitable for frying.
AditivesEmulsifiers mono and di-glycerides of fatty acids (INS 471), Polyglycerol Esters of Interesterified Ricinocleic Acid (INS 476), preservative sodium benzoate (INS 211), flavor, antioxidants EDTA (INS 385) and BHT (INS 321), natural colour (INS 100), citric acid (INS 330).
Physico-chemical characteristics
Packing Storage and transport Durability term
250g and 500g rectangular plastic pack The vehicle must be cleaned, free of undesirable odours, pests and/or traces of contaminants; Keep in cool and dry place.
6 months
Coliforms on 45°C (máx) < 3 (MPN/g)
Moulds and Yeasts (máx) 5 x 102 (CFU/g)
Salmonella Negative in 25g
Microbiological characteristics
Odour / Flavour Characteristic
Colour Yellowish
Aspect Homogeneous and uniform plastic emulsion
Organoleptic characteristics
Moisture (%) 56,4 - 57,7
Lipids (%) 39,6 - 40,4
Chlorides (%) 2,9 - 3,1
Vitamin A 1,500-1,575 I.U./100g
Foreign matter Absent of foreign matter which may compromise food safety or suitability
Labbeling Gluten-free
23Nested
CANNED BOILED CHICKPEASDescription Canned chickpeas obtained from the variety grown from the kind Cicer arietinum. The ingredients are subjected to a strict selection and to a careful fabrication process, where we get a quality final product. Sterilised product.
Conditions of useReady for consumption. Allow the liquid to totally drain and wash the product in running water. Store on the fridge once opened in a non-metallic container. Product incorporated in different cooking preparations. It can be served without previous heating. The product can be consumed by the general population.
IngredientsChickpeas, water and salt.
Technological assistantPotassium metabisulphite (only on the vegetable hydration).
Stability Stable *
Sterility Sterile **
Microbiological characteristics
Colour Typical
Odour Typical
Flavour Typical
Aspect Typical
Texture Typical
pH 5,5 - 6,5
Tin <50 mg/kg*
Sulphites (S02) <10 mg/kg**
External visual examination Flawless
Physico-chemical characteristics and Quality
Classification GMO’s Storage and transport Durability term Radiations
This product isn’t or even includes GMOs.
Keep it in a dry place at room tempera-ture.
5 years after the fabrication date under normal conditions (see can cover).
This product hasn’t been subject-ed to a radiation process during its fabrication.
Air leakage examination No leakage
Clear space 0,038-0,191
% entrapment of body hook >70 %
% of overlapping >45 %
Aggregation Index >75 %
* NP 4404-1:2002** NP 2309-2:1988
* Regulation UE nº 1881/2006 ** Regulation UE nº 1129/2011
400gr 800gr
Nested24
Flavour Pleasant and proper of a product correctly changed exempt from strange flavour, namely burned or caramelized
Colour Red
Texture Uniform and proper of whole fruits
Consistance Propoer
Organoleptic characteristics
Packing Storage and transport Durability term
400gr, 800gr Conservation Temperature: Fresh ambiance Relative Humidity during conservation: dry ambiance Conservation conditions after opening: It must be consumed immediately. If that’s not possible, the product must be conserved in the fridge on a crockery or glass container and be consumed the most possible quick.
48 months.
PEELED TOMATODescription This product is a foodstuff composed by tomato plant fruit from Licopersicum esculentum miller, with absolute yellow exclusion, chemi-cal peeled by a mechanic process, with added tomato juice, packaged in hermetically sealed container, subjected to a thermic treatment, intended to prevent future deterioration.
ApplicationIt can be used in hot or cold salads, baked dishes and soups.
IngredientsTomato, tomato juice, salt and acidity regulator (citric acid), hardener (calcium chloride).
The product has no ingredients with GMO subjected to label.
400gr 800gr
Nested25
CANNED BOILED RED BEANSDescription Canned red beans obtained from the variety grown from the kind Phaseolus vulgaris. The ingredients are subjected to a strict selection and to a careful fabrication process, where we get a quality final product. Sterilised product.
Conditions of useReady for consumption. Allow the liquid to totally drain and wash the product in running water. Store on the fridge once opened in a non-metallic container. Product incorporated in different cooking preparations. It can be served without previous heating. The product can be consumed by the general population.
IngredientsRed beans, water and salt.
Stability Stable *
Sterility Sterile **
Microbiological characteristics
Colour Typical
Odour Typical
Flavour Typical
Aspect Typical
Texture Typical
pH 5,5 - 6,5
Tin <50 mg/kg*
External visual examination Flawless
Air leakage examination No leakage
Physico-chemical characteristics and Quality
Classification GMO’s Storage and transport Durability term Radiations
This product isn’t or even includes GMOs.
Keep it in a dry place at room tempera-ture.
5 years after the fabrication date under normal conditions (see can cover).
This product hasn’t been subject-ed to a radiation process during its fabrication.
Clear space 0,038-0,191
% entrapment of body hook >70 %
% of overlapping >45 %
Aggregation Index >75 %
* NP 4404-1:2002** NP 2309-2:1988
* Regulation UE nº 1881/2006
Labelling
Every packaging is labelled with the information required by the law in force. (Regulation UE nº 1169/2011).400gr 800gr
Nested26
Flavour Corned Beef, Onion, Potato
Colour Pinkish-white
Organoleptic characteristics
Minimum drained weight N/A
Maximum viscosity N/A
Extraneous material None of sanitary significance
Fat 11.3% ± 2.26%
Salt 1.81% ± 0.36%
pH N/A
Common food allergens None
Packing Storage and transport Durability term
800gr Temperature ambient 12 months
CORNED BEEF HASHDescription A uniform blend of mild seasoned corned beef hash and diced potatoes.
IngredientsCooked corned Beef (Cooked Beef, salt, sugar, sodium Nitrite), water, potatoes and Rehydrated potatoes, Dehydrated Onions, Salt, sugar, Natural Flavour, Sodium Nitrite, Sodium Bisulphite.
Commercially Sterile. Meets USDA-FSIS-MPI incubation test as set forth in Meat Inspections Regulation 318.309 and/or Poultry Inspection Regulation 381.309.
Microbiological information
Physico-chemical characteristics
800gr
Fish27
TUNA IN VEGETABLE OIL
Packing Storage and transport Durability term
Aluminium with easy opening.Net weight: 110gr Gross weight: 126gr Drained weight: 72gr Dimensions: 105x61x28 mm
The product should be stored at room temperature, protected from moisture, dirtiness and other agents that could change the packaging. Product ready for consumption. It must be consumed right after opening.
4 years.
The flavour, the colour and the odour must be proper from the specie. Strange colours, flavours and odours like rancidification aren’t admitted.
Sensory characteristics
pH 6,5 max.
Histamine <100ppm
Mercury <1ppm
Cadmium <0.1ppm
Lead <0.3ppm
Other contaminants according to Reg. 1881/2006 and subsequent amendments
Chemical characteristics
Description Tuna in vegetable oil.
IngredientsTuna (katsuwonus pelamis) (65%), sunflower oil (34%), salt.
Canning commercially sterile and microbiologically stable.
Microbiological characteristics
120gr 170gr
200gr 400gr
800gr
Fish28
SARDINES IN VEGETABLE OIL
Packing Storage and transport Durability term
Aluminium with easy opening.Net weight: 120gr Gross weight: 136gr Drained weight: 84gr Dimensions: 105x61x28 mm
The product should be stored at room temperature, protected from moisture, dirtiness and other agents that could change the packaging. Product ready for consumption. It must be consumed right after opening.
4 years.
Concerning the sardine’s presentation, they should appear without head and gutted, without caudal fins. The texture should be normal and the colour must be light or pinkish. The spine should be slight pronounced and easy to separate. The odour and he flavour must be proper from the specie, mixed with the coverage and the used ingredients. The coverage and the used ingredients presentation should have the proper colour and consistence of the used midst.
Sensory characteristics
pH 6,5 max.
Histamine <100ppm
Mercury <0.5ppm
Cadmium <0.1ppm
Lead <0.3ppm
Other contaminants according to Reg. 1881/2066 and changings.
Chemical characteristics
Description Sardines in vegetable oil.
IngredientsSardines (Sardine Pilchard) (70%), vegetable oil (sunflower) (29%), salt..
Canning commercially sterile and microbiologically stable.
Microbiological characteristics
125gr 155gr
375gr 425gr
Fish29
Packing Storage and transport Durability term
Kg Storage temperature: 0ºC - 7ºCTransport temperature: 0ºC - 7ºC
18 months
COD STEWDescription Gadus morhua, salted and dry.
Catch at the Northeast Atlantic Ocean, Norwegian Sea, Spitzberg, Bear Island, Barents Sea, FAO 27.
Drift nets, trawls, gillnet and other similar types, hooks and hooks devices.
Microbiological characteristics
ABVT ≤ 50mg/100g
Triméthylamine ≤ 10mg/100g
Humidity < 47,0%
Salt content ≥ 16 g/100g
Mercury content ≤ 0,5mg/kg
Lead content ≤ 0,3mg/kg
Cadmium content ≤ 0,05mg/kg
Chemical characteristics
Texture / Flavour / Odour Firm / Sui generis / Characteristic
Colour Straw-coloured
Aspect Without stains of cod liver oil, without evident blood clots, without visible parasites
Organoleptic characteristics
Total Micro-organism at 30ºC < 10,5 UFC7g
Escherfchio coli < 101UFC/g
Clostridium sulphite-reducing Spores
Negative in 1g Negative in 0.1g
Stophylococcus aureus ≤ 102 UFC/g
Halófilas ≤ 105 UFC/g
Salmonella spp Negative in 25g
Net weight 1Kg
Ingredients Codfish and salt
Strangesubstances Absent
Physical characteristics
30Fish
SAITHEThe Fish Saithe is a codfish alike that lives from the surface of the sea until depths of 300 meters. It is a fish that groups in shoals being able to gath-er in large numbers where there is plenty of food. It feeds on smaller fish, as herrings and sprats.
The Saithe reaches sexual maturity in the age of 5 to 6 years old and spawns between January and May in the coast of Lofoten and in the south of the North Sea. The youngsters’ travel passively heading north with coastal streams and the smaller saithe appears in the South and West of Norway during spring, and in the Finnmark coast even in August. The Saithe makes a long migration departing from the areas in which they feed and grow, and reaching to the spawning fields.
Capture and fishing equipementsThe Saithe is one of our most important commercial fisheries. It is fished in waters close to the coast and, in perfect conditions, usually at west of Cape North. The purse seine fishing occurs in a significant way in the fjords along the coast of Finnmark. Besides that, the North Sea and the coast and in the north of Vest-Finnmark are particularly good areas. The Saithe is fished with bottom trawls, Danish purse seine, purse seine, nets or hand lines.
Packing
Kg
Nutricional informations (for 100g)
Energy (Kj/Kcal) 382 Kj / 91 Kcal
Protein 20,5 g
Fat 0,9 g
of which saturated fat 0.1 g
Mono unsaturated fat 0,1 g
Polyunsaturated fat 0,35 g
of wich Omega 3 (n-3) 0,02 g
Omega 6 (n-6) 0,32 g
Cholesterol 60 mg
Carbohydrates 0 g
Vitamins
Thiamine 0,05 mg
Riboflavin 0,1 mg
Niacin 5,4 mg
B6 0,1 mg
Folate 12 µg
B12 1 µg
A 6 µg
D 0,8 µg
E 0,4 µg
Minérales
Calcium 29 mg
Phosphorus 170 mg
Iron 0,2 mg
Magnesium 14 mg
Potassium 440 mg
Zinc 0,3 mg
Selenium 20 µg
31Rice
LONG GRAIN RICEIngredientsLong grain rice
Microbiological characteristics
Moisture 12.9 % max
Total ash 6.9 % max
Ash insoluble in HCL 0.2 % max
Curd Fiber 10 % max
Live & dead insects Absent
Pesticide residues Not detected
Aflatoxins (B1, B2 + G1, G2) Not detected
Chemical characteristics
Packing Storage and transport Durability term
1Kg, 5Kg, 10Kg, 20Kg Keep it in a dry place at room temperature.
Physical characteristics
Appearance Sound and clean, long rice
Fungal Infestation Absent
lmpurities & foreign matter 0,2 % max.
Visible mold Absent
Broken 20%
Average length 6.29 mm
Lead 0.1
Cadmium 0.3
Copper 1.0
Inorganic Arsen 0.5
Total Arsenic 0.8
Métaux Lourds (mg/kg)
Total plate count 2000/g.
Coliforms 10/g.
E.Coli Negative in 1g.
Salmonella Negative in 25g.
1Kg 5Kg
10Kg 20Kg
TURKEY MALE BREASTDescription Turkey male piece belonging to the anatomical part of the minor and major pectoral muscle, skinless and boneless, obtained in hygienic conditions and being frozen afterwards.
Colour Specific
Odour Specific
Salmonella Thyphimurium Absent /25gr n=5 c=0
Salmonella Enteritidis Absent /25gr n=5 c=0
Salmonella SPP Absent /25gr
Non foreign matter or exudate.
Physico-chemical characteristics et Microbiologiques
Packing Storage and transport Labelling
Package: plastic bagPacking: carton
Temperature below -18 ºCEuropallet 80x120 cmApprox. Weight / Packaging: 20kg
Product name; Production date/lot; Best before date, with day, month and year; Net weight; Conservation Conditions; Green point; Plant number; Company name; Company address
Energy (KJ/Kcal) 461.35 / 109.28
Fat (g) 1.53
Proteins (g) 23.57
Average nutritional values by 100g of product
Frozen meat32
10Kg
WHOLE TURKEYDescription Turkey (poultry whose external extremity is flexible, not ossified) is a product resulting from the slaughter and subsequent evisceration of the turkey. This product can be sold with or without innards. This poultry is a female if its weight is between the 5 and 7kg and male if the weight goes between 8 and 15kg.
Microorganisms count at 30ºC ≤1x107 /g
Enterobacteria count ≤1x105 /g
Coliforms count ≤1x104 /g
E.Coli count ≤1x104 /g
Staphylococcus coagulase positive count ≤1x102 /g
Clostridium sulfito-reductors count ----
Research of Spores Clostridium sulfito-reductors Absent at 0.01g
Research of salmonella Absent at 25g
Listerie Monocytogenes count ≤1x102 /g
Research of campylobacter ----
Moulds and yeasts count ----
Clostridium perfringens count ----
Microbiological characteristics
Energy (KJ/Kcal) 1034 / 249
Fat (g) 19.6
of wich: Saturated (g) 10.7
Carbohydrates (g) <1
of wich: Sugars (g) < 0.5
Proteins (g) 18.9
Salt (g) 0.1
Average nutritional values by 100g of product
Aspect Proper
Colour Proper
Odour Proper
Flavour Proper
Organoleptic characteristics
Frozen meat33
WHOLE CHICKENDescription Chicken (poultry whose external extremity is flexible, not ossified) is a product resulting from the slaughter and subsequent evisceration of the chicken.
Microorganisms count at 30ºC ≤1x107 /g
Enterobacteria count ≤1x105 /g
Coliforms count ≤1x104 /g
E.Coli count ≤1x104 /g
Staphylococcus coagulase positive count ≤1x102 /g
Clostridium sulfito-reductors count ----
Research of Spores Clostridium sulfito-reductors Absent at 0.01g
Research of salmonella Absent at 25g
Listerie Monocytogenes count ≤1x102 /g
Research of campylobacter ----
Moulds and yeasts count ----
Clostridium perfringens count ----
Microbiological characteristics
Energy (KJ/Kcal) 563 / 134
Fat (g) 8.24
of wich: Saturated (g) 3.0
Carbohydrates (g) 0.4
of wich: Sugars (g) < 0.1
Proteins (g) 20.0
Salt (g) 0.2
Average nutritional values by 100g of product
Aspect Proper
Colour Proper
Odour Proper
Flavour Proper
Organoleptic characteristics
Frozen meat34
Frozen meat3535
CHICKEN WINGSDescription The Chicken Wing (the humerus, the radio, the ulna and the carpal bones, the cut is made at the scapula-humerus articulation level) is a product that results from the chicken cutting.
Entero-organisms Score at 30ºC ≤1x107 /g
Enterobacteriaceae Score ≤1x105 /g
Coliform Score ≤1x104 /g
E.coli Score ≤1x104 /g
Staphylococcus Coagulase-positive Score ≤1x102 /g
Clostridium sulfite-reducing Score ----
Research of Spores Clostridium sulfite-reducing Negative at 0.01g
Research for Salmonella Negative at 25g
Listeria Monocytogenes Score ≤1x102 /g
Research of campylobacter ----
Moulds and Yeasts Score ----
Clostridium perfringens Score ----
Microbiological characteristics
Energetic value (Kj/Kcal) 1034 / 249
Lipids (g) 20.30
Which are: Saturated (g) 8.2
Carbohydrates (g) 1.0
Which are: Sugars (g) 0.5
Proteins (g) 16.65
Salt (g) 0.2
Average nutritional values by 100g of product
10Kg
Frozen meat36
CHICKEN LEGDescription The leg (the femur, the tibia and the fibula with surrounding muscle, the cut is made to the level of the iliofemoral and tibiae peronic tarso-metatarsal joints) of chicken is a resulting product of chicken cutting. This chicken part may be commercialized under the name “leg with back” if the leg is attached to a portion of the back of which weight does not exceed 25% of the pieces weight.
Energy (KJ/Kcal) 599 / 143
Lipids (g) 7.6
of wich: saturated (g) 2.5
Carbon Hydrates (g) 0.1
of wich: sugars (g) < 0.1
Proteins (g) 18.6
Salt (g) 0.2
Average nutritional values for 100g of product
10Kg
Frozen meat37
CHICKEN FEETDescription The peeled chicken feet are a product resultant of the chicken cutting, obtained through the splitting of the leg in the shank (ankle joint) level and subsequently blanched, peeled and selected.
Micro-organisms score at 30°C ≤1x107 /g
Enterobacteriaceae Score ≤1x105 /g
Coliform Score ≤1x104 /g
E. Coli Score ≤1x104 /g
Staphylococcus Coagulase-positive Score ≤1x102 /g
Clostridium sulphite-reducing Score ----
Research of Spores Clostridium sulphite-reducing Negative in 0.01g
Research for Salmonella Negative in 25g
Listeria Monocytogenes Score ≤1x102 /g
Research of Campylobacter ----
Moulds and Yeasts Score ----
Clostridium perfingens Score ----
Microbiological characteristics
10Kg
CHICKEN HEARTS
Frozen meat38
Description The chicken hearts are a product resulting from the evisceration of the chicken on the slaughter process through the liver separation, and it can be sell in or out a pericardial sac.
Micro-organisms score at 30°C ≤1x107 /g
Enterobacteriaceae Score ≤1x105 /g
Coliform Score ≤1x104 /g
E. Coli Score ≤1x104 /g
Staphylococcus Coagulase-positive Score ≤1x102 /g
Clostridium sulfite-reducing Score ----
Research of Spores Clostridium sulfite-reducing Negative in 0.01g
Research for Salmonella Negative in 25g
Listeria Monocytogenes Score ≤1x102 /g
Research of Campylobacter ----
Moulds and Yeasts Score ----
Clostridium perfingens Score ----
Microbiological characteristics
Energetic value (KJ/Kcal) 747 / 180
Lipids (g) 14.1
Of which: saturated (g) 6.21
Carbohydrates (g) 1.0
Of which: sugar (g) 0.5
Proteins (g) 13.27
Salt (g) 0.2
Average nutritional values by 100g of product
10Kg
Frozen meat39
Allergenic Packing
Contains milk Unit net weight: 4,2Kg
GLUTEN FREE TURKEY BREAST 4KGDescription It is sausage meat made solely with the meat of turkey breast.
IngredientsTurkey breast, water, potato starch, lactose, dextrose, milk proteins, stabilizers (E450, E407, E410, E415, E420), antioxidants (E316, E331), meat flavour, preservative (E250)
Energy (KJ/Kcal) 371 / 88
Lipids 2 g
of wich: Saturated fat acid 0 g
Carbon hydrates 4.5 g
of wich: Sugars 0 g
Fibre -
Proteins 13 g
Salt -
Average nutritional values by 100g of product
Aspect Compact
Colour Pinkish
Odour sui generis
Flavour sui generis
Texture Firm
Organoleptic characteristics
4Kg
Intended use Storage and transport Durability term
Open 10 minutes before consumption The product should be stored at a temperature from 0°C to 7ºC 90 days
GLUTEN FREE CHICKEN BREAST 3KGFrozen meat
40
Allergenic
Contains milk
Description The chicken ham is known by consumers as: high source of protein, low fat level, low cholesterol level and rich in iron, vitamin B3 and vita-min B6.
Energy (KJ/Kcal) 380 / 95
Lipids 3.4 g
of wich: Saturated fat acid 1.04 g
Carbon hydrates 3 g
of wich: Sugars 0.81 g
Fibre -
Proteins 13 g
Salt 2.5 g
Average nutritional values by 100g of product
Aspect Consistent
Colour Light pink
Odour sui generis
Flavour sui generis
Texture Soft
Organoleptic characteristics
Intended use Storage and transport Durability term
Open 10 minutes before consumption The product should be stored at a temperature from 0°C to 7°C 90 days
3Kg
Pasta41
PASTA SOPRANODescription Original italian technology.
IngredientsCorn flour, water and saffron of the Indies.
Packing Storage and transport Durability term
400g and 5Kg Preserve in original and closed packing on a dried and aired place, far from heat and also of the direct solar exposure.
24 months
Energy (KJ/Kcal) 1526 / 360
Lipids 1.4 g
of wich: Saturated 0.6 g
Carbohydrates 74 g
of wich: Sugars 2.4 g
Proteins 11 g
Salt < 0.01 g
Average nutritional values by 100g of product
Aspect Consistant
Colour White rose
Odour sui generis
Flavour sui generis
Texture Soft
Organoleptic characteristics
Allergenic
This product contains Gluten which can involve allergic reactions.
Soft drinks42
Total Aerobes Mesophylls < 200 ufc/ml
Moulds and yeasts < 10 ufc/1ml
Coliforms (ufc/g / mL) Absent/100 ml
Others Germs absence potentially pathogenic or its toxins.
Microbiological characteristics
Odour Proper to Orange
Colour Orange
Aspect Liquid
Organoleptic characteristics
pH 2,6 - 3,5
ºBx(20ºC) 0.85 ± 0,3
Density (g/cm3) (20ºC) 1.00152
Acidity (g/100 mn Ac. Phosphorique) 0,25 ± 0,05
Carbonation gC02/L 6 ± 0.65
Packing Storage and transport Average life
Packaging PET, bottom petaloïde and mouth PCO. Polyethylene Plastic cover Paper label with acrylic varnish.
Storage in the closed original packaging, in a dry place, at room temperature, away from heat sourc-es and protected from the sunlight. Once opened it must be kept on the fridge and consumed in 3 days. Refrigerate before opening.
The consumption ideal time under the referred storage conditions will be of 12 months.We recommend that the product must be checked before consumption.
FRUIT JUICEDescription Aromatized refreshing drink with flavour orange, lemon and strawberry. It contains sugars and sweeteners.
IngredientsCarbonate water, glucose and fructose syrup, concentrated orange juice, acidulate: E-330, sweeteners: E-954, E-952, E-950 and E-951, aromas, conservator: E-202, stabilisers: E-414 et E-445, antioxidant: E-300 and colorants: e-160a and E-160e. Contains aspartame, one source of phenylalanine.
Physico-chemical characteristics
Allergens Gluten GMO’s
We assure that this product has or not the following recognized ingredients as allergens by the directive 2000/13/CE and its sub-sequent amendments related to labelling, presentations and publicity of food products.
This product has no gluten, no wheat flour, no oat, no barley and no rye, and it is toxicologically innocuous.
This product has no GMO’s, and it is not composed by GMO’s. It has not genetically modified organisms (for example: corn, soya, rice...) and fulfil the Europe-an regulations.
Sweetened (if it has one or more authorised sweeteners) Yes
With sugar and sweetener if it has one or more added sugars and one or moreauthorised sweeteners. Yes
It has a source of phenylalanine (if the product has aspartame) Yes
An excessive consumption can produce laxative effects (si>10% polyols) No
Irradiated product No
Aditional information
0,5L 1,5L
Soft drinks43
REFRESHING DRINK COKE
Total of Mesophilic Aerobic < 200 ufc/ml
Moulds and yeasts < 10 ufc/1ml
Coliformes (ufc/g / mL) Absent/100 ml
Others Potential toxic pathogenic germs absence
Microbiological characteristics
Odour Coke characteristic
Colour Dark
Aspect Liquid
Organoleptic characteristics
pH 2,6 - 3,5
ºBx (20ºC) 0.85 ± 0,3
Density (g/cm3) (20ºC) 1.00134
Acidity (g/100 mn Ac. Phosphorique) 0,06 ± 0,02
Carbonatation gC02/litre 7 ± 0.65
Packing Storage and transport Durability term
PET packaging, petaloïde bottom and PCO opening. Close with plastic cover in polyethylene. Paper label with acrylic lacquer.
Preserve the product on the closed original packag-ing, in a dry place, at ambiance temperature (máx. 25°C), away from heat sources and avoiding the directly sun light.
The consumption limit posted on the storage condi-tions is of 12 months. We recommend that after the consumption limit, you must verify the state of the product before the consumption.
Description Flavoured refreshing drink. It has sugars and sweeteners.
IngredientsCarbonated water, glucose and fructose syrup, colouring: Caramel (ó E-150d), Acidulant: E-338, Flavours (Including caffeine), Sweeteners: E-952, E-950, E-954 and E-951 and Preservative: E-211. It has a source of Phenylalanine. It has caffeine.
Physico-chemical characteristics
Allergenic Gluten GMO’s
This product doesn’t have gluten, wheat flour, oat, barley and rye and it is toxicologically innocuous.
It doesn’t have, it isn’t made or even proceeded by genetically Modified Organisms (for instance: corn, soya, rice...) and comply the European regulations.
0,5L 1,5L
44Drinks with alcohol
RED WINETasting notes Red wine made from a selection of Classical Douro grapes, reveals notes of jammy red fruit and spices. Round texture in the mouth, with elegant tannis. Full-bodied, with long and distinct aftertaste.
WinemakingFermentation in stainless steel vats with temperature control (27ºC-28ºC). Post fermentation maceration and malolactic fermentation.
Food suggestionsIdeal with red meat, roasts and cheese. Serving temperature: 16ºC-18ºC in proper glasses.
Alcohol (v/v) 11%
Volatile Acidity 0,36g/L
Total Acidity 5.5g/L
pH 3.37
Residual Sugar approx. 0,2g/L
Analytical parameters
750ml
45Drinks with alcohol
ROSÉ WINETasting notes Reveals an attractive pink colour, with clean fresh and fruity aroma. Light, elegant, medium sweet wine, with some crispiness enhancing the floral and fruity notes of the grapes.
WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must resulting from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fer-mentation. The fermentation takes place in stainless steel vats, at low temperature (between 14ºC and 16ºC) for about 15-20 days.
Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, white meat or sushi.
Alcohol (v/v) 10%
Volatile Acidity 0,26g/L
Total Acidity 6.2g/L
pH 3.33
Residual Sugar approx. 9,5g/L
Analytical parameters
750ml
GREEN WINETasting notes Cristal clear wine with light citrus yellow hue. The bouquet reveals intense fresh floral and citrus notes confirmed in a well-balanced mouth fell, with refreshing acidity and mineral, resulting in an attractive and elegant wine, with a pleasant and persistent finish.
WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must resulting from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fer-mentation. The fermentation takes place in stainless steel vats, at low temperature (between 13ºC and 14ºC) for about 20-25 days
Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, cold meats and white meat.
Alcohol (v/v) 9,5%
Volatile Acidity 0,26g/L
Total Acidity 5.2g/L
pH 3.30
Residual Sugar approx. 9,2g/L
Analytical parameters
750ml
Drinks with alcohol46
WINE PACKING TETRAPAK 1LRed wineTasting notes Red wine made from a selection of Classical Douro grapes, reveals notes of jammy red fruit and spices. Round texture in the mouth, with elegant tannis. Full-bodied, with long and distinct aftertaste.
WinemakingFermentation in stainless steel vats with temperature control (27ºC-28ºC). Post fermentation maceration and malolactic fermen-tation.
Food suggestionsIdeal with red meat, roasts and cheese. Serving temperature: 16ºC-18ºC in proper glasses.
Alcohol (v/v) 11%
Volatile Acidity 0,36g/L
Total Acidity 5.5g/L
pH 3.37
Residual Sugar approx. 0,2g/L
Red Wine: Analytical parameters
Red wine White wine
White wineTasting notes Cristal clear wine with light citrus yellow hue. The bouquet reveals intense fresh floral and citrus notes confirmed in a well-balanced mouth fell, with refreshing acidity and mineral, resulting in an at-tractive and elegant wine, with a pleasant and persistent finish.
WinemakingAfter achieving the ideal ripeness, the grapes are destemmed and softly crushed before pressing. Made exclusively with must result-ing from the very first soft pressing. This high quality juice, is then protected from oxidation and racked when the clarity is the desired for fermentation. The fermentation takes place in stainless steel vats, at low temperature (between 13ºC and 14ºC) for about 20-25 days.
Food suggestionsA wine for all occasions. Goes well with several dishes, especially with starters, pâtés, seafood, cold meats and white meat..
Alcohol (v/v) 11%
Volatile Acidity 0,26g/L
Total Acidity 5.2g/L
pH 3.30
Residual Sugar approx. 9,2g/L
White wine: Analytical parameters
Drinks with alcohol47