Nutella for Food Service.

Transcription

1 FERRERO TRADING LUX S.A. & AFFILIATES FINDEL BUSINESS CENTER COMPLEXE B, RUE DE TRÈVES, L-2632 FINDEL, Luembourg TEL: (352) FAX: (352) R.C. LUXEMBOURG: B Nutella for Food Service. SIC CODE: 77S PRODUCT DATA SHEET, VERSION 1, VALID FROM 21/09/2016 PREPARED BY: DQG Food Safety. Monica Battistel APPROVED BY: Quality Group Director. Salvatore Ranchetti PRODUCT NAME: Nutella. COMMERCIAL NAME: hazelnut cocoa spread. PRODUCER NAME AND ADRESS. FERRERO INDUSTRIALE ITALIA S.r.l. Factory Piazzale Pietro Ferrero Alba (CN). FERRERO POLSKA Sp. z.o. o. Factory UI. Szkolna BELSK DUZY K/GROJCA. FERRERO CANADA Ltd. Factory 1 Ferrero Boulevard Btrantford ONTARIO, N3V 1G3. FERRERO AUSTRALIA PTY LTD Factory 54 Barton Street, Lithgow NSW FERRERO TURKIYE Factory Manisa Organize Sanayi Bolgesi 5. Kisim Ferrero Cad. No: 3 MANISA. FERRERO do BRASIL Factory Avenida Ferrero, 555 Bortolan POCOS DE CALDAS (MINA GE FERRERO INDUSTRIALE ITALIA S.r.l. Factory Località Porrara S. ANGELO DEI LOMBARDI (AV). FERRERO de MEXICO S.A. de C.V. Factory Avenida Santa Fe 6. Parque Opción ubicado Carrettera 57 Km 57.8, QRO SLP, San Josè Iturbide, Guanajuato. C.p FERRERO O.H.G.m.b.H. Factory Rheinstrasse STADTALLENDORF. FERRERO FRANCE S.A. Factory Route de Duclair VILLERS ECALLES. INGREDIENTS: sugar, vegetable fat (palm), hazelnuts 13%, skimmed milk powder 8,7%, fat reduced cocoa 7,4%, emulsifier: lecithins (soya and/or sunflower), vanillin. PRODUCT DESTINATION: human consuption. ADDITIVES: emulsifier: lecithin (soy and or sunflower). NUTRITION INFORMATION: Per 100 g Per pice ( 15g) RI per pice Unit Energy value kj Energy value kcal Total fats 30,9 4,6 7 g of which satured 10,6 1,6 8 g Total Carbohydrates 57,5 8,6 3 g of which sugars 56,3 8,4 9 g Protein 6,3 0,9 2 g Salt 0,107 0,016 0 g

2 USE OF GENETICALLY MODIFIED ORGANISM (GMO): Yes No E Reg. Ce n 1829/2003 SUBSTANCES: Contained in product Ingredients Nr. Yes No 1 Milk protein skimmed milk powder 2 Lactose skimmed milk powder 3 Eggs 4 Soy Protein 5 Soy Lecithin soy lecithin 6 Gluten 7 Wheat 8 Barley 9 Oats 10 Spelt 11 Kamut 12 Rye 13 Chicken 14 Pork 15 Beef 16 Fish 17 Crustaceans 18 Mais 19 Cocoa fat reduced cocoa 20 Yeasts 21 Legumes 22 Walnuts (Juglangs regia ) 23 Walnuts oil 24 Hazelnuts (Corylus avellana ) hazelnuts 25 Almonds (Amigdalus communis L.) 26 Pistachio nuts (Pistacia Vera ) 27 Cashew nuts (Anacardiam 28 Other nuts (Pecan nuts, Brazil nuts, 29 Peanuts 30 Peanuts oil 31 Sesame 32 Sesame oil 33 Glutammate 34 Sulphites ( E220 E228 ) 35 Benzoe Acid and PHB (E210 E219 ) 36 AZO Colourings 37 Tartrazin (E102 ) 38 Cinnamon 39 Vanillin vanillin 40 Coriander 41 Parsley 42 Umbrelliferea 43 Celery 44 Lupin 45 Mollusc 46 Gelatine (Beef, Pork, Chicken ) 47 Fish Gelatine 48 Mustard 49 Oranges 50 Kiwifruit 51 Peaches 52 Apples 53 Mushrooms 54 Yams (Discorea Spp)

3 ORGANOLEPTICAL CHARACTERISTIC: Appearance: pasty. Color: brown. Consistency: creamy. Odour: nut, cocoa. Taste: nut, cocoa. MICROBIOLOGICAL CHARACTERISTICS: Total plate count Yeasts Moulds Enterobacteriaceae Salmonella Indicative value <10000 <30 <30 <10 absent Unit cfu/250g Method ISO AFNOR NF V08 59 AFNOR NF V08 59 ISO ISO 6579 STORAGE CONDITIONS: The product unopened must be stored in a dry (ma. 65 % r.h.) place at a temperature of C, away from strongly smelling goods. STORAGE CONDITIONS AFTER OPENING: C; 65 % r.h.ma. Close the jar/bucket/piping bag after the use. TRANSPORT CONDITIONS: C; 65 % r.h.ma.

4 PRODUCER/PRODUCT CERTIFICATIONS: >ISO: >FSSC : >IFS : >RSPO : ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 ISO 14001:2004 IFS version 6 issued by SGS. IFS version 6 issued by SGS. >ETHICAL INFORMATION :

5 >Kosher Certification. Not yet. >Halal Certification. >Suitable for ovo lacto vegetarians. >Suitable for vegans.