TITLE: Product Specification 108ct Red Velvet Cake Bites HOME: MSP-06 Label and Product Information. DOC #: & REVISION #: 1.

Size: px

Start display at page:

Download "TITLE: Product Specification 108ct Red Velvet Cake Bites HOME: MSP-06 Label and Product Information. DOC #: & REVISION #: 1."

Isaac Richards
5 years ago
Views:

TITLE: Product Specification 108ct Red Velvet Cake Bites HOME: MSP-06 Label and Product Information DOC #: 35839 & 35844 REVISION #: 1.

1 TITLE: Product Specification 108ct Red Velvet Cake Bites HOME: MSP-06 Label and Product Information DOC #: & REVISION #: 1.0 PAGE: 1 of 2 PRODUCT IDENTIFICATION: SC Number: 10839/35839, 10844/35844 Count per Box: NA Count per Case: 108 Description: 108ct Red Velvet Cake Bites Customer Number: NA DEFECT LEVEL: Failure at an AQL of 2.5 using the Single Level Normal sampling plan as defind by Military Standard 105D and Colony Brand s Petit Four Decorating Guidelines defining defect criteria. PHYSICAL ATTRIBUTES: Minimum Target Maximum Length 1 ¼ 1 3/8 1 ½ Width: 1 ¼ 1 3/8 1 ½ Height 7/ /8 NET WEIGHT: 5lb 9.5oz TRAY WEIGHT: NA * Net weight: All product within a lot shall comply with the net weight guidelines established in the NIST Handbook #133. AESTHETIC ATTRIBUTES: Red Velvet Cake Bites consist of three (3) red velvet cake sheet layers and two (2) layers of cream cheese filling. Cake bites are coated in white compound coating and decorated with white crosshatch stripes. Pin sized holes in coating are acceptable, but the bottoms must be covered with at least a thin layer of coating. SHELF LIFE: Maximum product shelf life from date of manufacture: FREEZER (-5 to -10 F): 360* days COOLER (33 to 40 F): 90 days AIR CONDITIONED (60 to 70 F at 55% to 65% RH): 21 days WAREHOUSE (33 to 95 F): Not Recommended Note: All shelf life data is non-cumulative. (e.g. A product with a 12 month freezer shelf life and a 3 month cooler shelf life, does NOT have a total shelf life of 15 months.) * When frozen, products require tempering. Tempering Process In order to pack product without having the problem of sugar blooming, it is important to give the product time to warm up gradually. This process is called tempering. A minimum of 5-7 days before expected packing date, product should be removed from freezer storage to a cooler that is 33 to 40 F. While we do not recommend air conditioned storage (60 to 70 F), if product is pulled into air conditioning to facilitate packaging, relative humidity should be < 65% to prevent condensation. Shipping Temperature Range: Truck Temperature of 0 F - 10 F General Storage Requirements: Protect from excessive fluctuations in temperature and do not store with products that could result in odor transfer. LOT CODING: All product will be coded with the Swiss Colony Retail Brands five digit lot code, followed by a letter to designate shift. Five digit lot code consists of the 2-digit year of production +1, followed by Julian Day of Production. Example: = January 1, 2012 (Note: All correspondence concerning Swiss Colony Retail Brands product must reference the Swiss Colony Retail Brands lot code.) Microbiological Specifications: Salmonella Negative Coliform <100 cfu/g Listeria Negative Page 1 of 2

2 Allergens: This product directly contains, or may contain through cross-contamination, the following allergens: Eggs, Milk, Soy, Wheat, Peanuts and Tree Nuts. Kosher: Not Applicable Country of Origin: Product of USA Foreign Material: Contamination (weed, metal, plastic, string, etc.) of product is not acceptable. Colony Brands certifies that this product complies with all provisions of the US Food, Drug and Cosmetic Act, state and local regulations. Ingredient/Nutritional Statements: INGREDIENTS: SUGAR, WATER, HYDROGENATED PALM KERNEL OIL, BUTTER, MARGARINE (PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN [AN EMULSIFIER], NATURAL BUTTER FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE [FOR COLOR]), CREAM CHEESE (PASTEURIZED CULTURED MILK, CREAM, SALT, CAROB GUM), ENRICHED BLEACHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), REDUCED MINERAL WHEY, MILK, EGGS, NONFAT MILK DERIVED SOLIDS, NON-HYDROGENATED CANOLA OIL, SOYBEAN OIL, PALM OIL, COCOA PROCESSED WITH ALKALI, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), MODIFIED FOOD STARCH, CORNSTARCH, WITH SOY LECITHIN, POLYSORBATES, SORBITAN MONOSTEARATE AND PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS (EMULSIFIERS), SALT, DEXTROSE, NATURAL FLAVOR, ARTIFICIAL FLAVOR, POTASSIUM SORBATE AND SODIUM BENZOATE ADDED AS PRESERVATIVES, FULLY HYDROGENATED PALM KERNEL OIL, WITH MODIFIED CELLULOSE, XANTHAN AND ACACIA GUMS, CORN SYRUP, CANOLA OIL, ARTIFICIAL COLOR INCLUDING RED #40, GLYCERINE, COCONUT OIL, CARAMEL COLOR, SODIUM GLYCOLATE. CT3995 ALLERGY INFORMATION: CONTAINS EGGS, MILK, SOY AND WHEAT. DUE TO PROCESSING ON SHARED EQUIPMENT, MAY CONTAIN PEANUTS AND TREE NUTS. Nutrition Facts Serving Size: 1 PIECE (24g) Servings Per Container: 108 Amount Per Serving Calories 110 Calories from Fat 60 % Daily Value * Total Fat 6g 10% Saturated Fat 4g 19% Trans Fat 0g Cholesterol 5mg 2% Sodium 70mg 3% Total Carbohydrate 13g 4% Dietary Fiber 0g 0% Sugars 11g Protein Less than 1g Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4 APPROVAL: Quality Assurance: QA Manager Signature Approval Title Date Contact Information: Product Specificiations/Labeling: Technical Services Administration Supervisor Jessica Riese RieseJ@SCcompanies.com ADDRESS: TH Avenue, Monroe, WI HACCP/Food Safety/Product Quality/ Product Specificiations/Labeling: QA Food Manager Casey Shilling Shilling@SCcompanies.com Page 2 of 2

3 Reception Cakes Carrot Cake Lemon Double Chocolate Red Velvet Vanilla 1112 Seventh Ave. Monroe, WI Phone:

4 Attract customers to your case with a proven product that s right on-trend for today! In its recent list of Top 10 Dessert Trends, The Food Channel listed Layers and Small Batch Desserts. These two-bite-sized layer cakes are a slightly upsized version of the classic Petits Fours The Swiss Colony has been making since Luscious layers of moist cake and creme fi lling deliver high-impact fl avor Richly enrobed in sweet confection not fl avorless fondant Hand-decorated latticework makes an elegant impression Decorators: Additional hand decorations can be added for special occasions Reception Cakes dazzle in fi ve delectable fl avors: Vanilla: European sponge and vanilla creme filling layered with a hint of apricot jam and enrobed in white confection Double Chocolate: Layers of devil s food cake and buttercream enrobed in rich chocolatey confection Red Velvet: Moist cake and creme filling with the perfect blend of chocolate and cream cheese enrobed in white confection Carrot Cake: Dense carrot cake with a hint of cinnamon, layered with cream cheese filling and enrobed in white confection Lemon: Bright layers of yellow sponge cake and lemon creme filling enrobed in white confection Shelf Life Room temperature 21 days Refrigerated 75 days Frozen 1 year Shelf Life Room temperature 28 days Refrigerated 75 days Frozen 1 year Shelf Life Room temperature 28 days Refrigerated 75 days Frozen 1 year Shelf Life Room temperature 20 days Refrigerated 75 days Frozen 1 year Shelf Life Room temperature 60 days Refrigerated 75 days Frozen 1 year Item # Description U/C H W D Vanilla Reception Cakes - Tray Double Chocolate Reception Cakes - Tray Red Velvet Reception Cakes - Tray Carrot Cake Reception Cakes - Tray Lemon Reception Cakes - Tray Vanilla Reception Cakes - Economy Double Chocolate Reception Cakes - Economy Red Velvet Reception Cakes - Economy Carrot Cake Reception Cakes - Economy Lemon Reception Cakes - Economy Case Cube Net Wt (oz) (ea) Gross Wt (lb)(cs) Hi Ti Cubic Ft 1112 Seventh Ave. Monroe, WI Phone: Contact@SCRetailBrands.com

5 Reception Cakes

luscious little layer cakes A great reception guaranteed. Every celebration deserves a cake but here s a more practical alternative that s very on-trend.

And you ll love the fact that there s no cutting, no serving no mess. Introducing Reception Cakes: a slightly upsized version of the classic French petits fours.

6 luscious little layer cakes A great reception guaranteed. Every celebration deserves a cake but here s a more practical alternative that s very on-trend. Layers are the thing these days desserts are going vertical. Small is big, too; party guests love to munch as they mingle. And you ll love the fact that there s no cutting, no serving no mess. Introducing Reception Cakes: a slightly upsized version of the classic French petits fours. These single-serving desserts deliver towering flavor while remaining portably posh. Reception Cakes are already beautiful, but are just a blank canvas for endless decorating possibilities. We ll show you some examples; your decorator may have more fantastic ideas.

be inspired Reception Cakes can complement

pyramid, or elegant stairsteps to greater

7 be inspired Reception Cakes can complement or replace a standard wedding cake, or star in a buffet or dessert bar. Use them as building blocks in a pretty pyramid, or elegant stairsteps to greater decorating heights. Inspiration was never more delicious.

8 custom confections simple elegance is only the beginning

9 palatably petite

fabulous favors Beautiful inside and out.

cake Reception Cakes aren t just pretty and

Each one is crafted with the quality ingredients

with rich confection not flavorless fondant.

stack them, package them as favors Reception

10 fabulous favors Beautiful inside and out. vanilla double chocolate red velvet lemon carrot cake Reception Cakes aren t just pretty and convenient. Each one is crafted with the quality ingredients you expect: moist cake and creme fillings coated with rich confection not flavorless fondant. Your decorator can customize them to make them uniquely yours. Mix them, match them, arrange them, tier them, stack them, package them as favors Reception Cakes adapt to your special day in dozens of ways, and make a delightful impression (Place your business card here.)

11 2015 Decorating Ideas Book

Le Chef Bakery Specification

Le Chef Bakery Specification Specification Product: Mini Cupcake Assortment/48 (Ready to Eat) Code: MP080 Perishable Keep Frozen or Refrigerated Mini Red Velvet Cupcake Ingredients: Red Velvet Cake (Cake Mix [Sugar, Bleached Enriched