FINISHED PRODUCT SPECIFICATION

Transcription

1 1.0 Product Description Product Name: Brown Sauce Product Legal Name Brown Sauce Product Description: A tangy traditional Brown Sauce Date Issued: Revision Number: 2 SSE Product Code: BS/11 Date Reviewed: Technical Contact: Miss Leanne Ford (Quality & Technical Manager) Tel: Emergency Contact: Mr. Toshio Shoda (Managing Director) Tel: Country of Manufacture: UK Pack size/quantities per box: Storage Conditions: 2.5Litre Jerricans Store unopened in a cool dry place away from direct sunlight. Once open keep refrigerated and use within 5 days 2.0 Composition Ingredients Declaration: Water, molasses sugar, apple puree, acidity regulator; E260, thickener; E1442, salt, wheat flour, spirit vinegar, tomato puree and cloves Allergen Declaration: Contains wheat Component Name (Including E Numbers) % Composition Country of Origin Water 50-55% UK Molasses 15-20% UK Sugar 15-20% UK Apple puree 5-10% UK Thermflo (E260) 1-5% USA Acetic acid (E1442) 1-5% UK Salt 1-5% UK Wheat flour 1-5% UK Spirit vinegar 1-5% UK, France, Belgium, Germany, USA Tomato puree 1-5% Portugal Cloves 1% Indonesia, Sri-Lanka, India 2.1 Carryover Additives/Carriers/Processing Aids E.No. Additive Name Ingredient Present Function In Ingredient/ In Finished Product E220 Sulphur Dioxide Sugar Processing 5ppm. Carryover in finished product E220 Sulphur Dioxide Molasses Processing 20 ppm carryover in finished product MG/KG In Finished Product 0.75ppm 3.2ppm Page 1 of 8

2 E535 E223 Sodium Hexacyanoferrate Sodium Metabisulphite Salt Cornflour Anti-Caking 10ppm carryover in finished product 10ppm carryover in finished product 0.2ppm 0.2ppm 3.0 Analytical Data Test Specification Methodology Frequency Testing Total Soluble Solids 32.5 ± 2.0⁰ Refractometer Every batch Salt (NaCl) (w/w) 2.0% ± 0.5% Potentiometer Every batch Acidity 1.70 ± 0.2 NaOH Titration Every batch ph 4.0 ph meter Every batch SG Calculation Every batch Water activity Aw Calculation / water activity Product Development meter 4.0 Microbiological Data TARGET REPORT REJECT METHODOLOG FREQUENC OF Page 2 of 8 TESTING <10,000 >10,000 Petrifilm Every Batch Total Viable Count easts <1,000 >1,000 Petrifilm Every Batch Moulds <1,000 >1,000 Petrifilm Every Batch 5.0 Allergen Data Allergens Ingredients Free from /N Handled on the same line* Handled on site* Comments Cereals containing wheat, rye, barley oats, N spelt, kamut or their hybridized strains and products thereof. Fish and products thereof Crustacean and products thereof N N Egg/egg derivatives/albumen N Peanuts and peanut derivatives (including N N possible cross contamination and SCOPA refined oil) Other nut and nut derivatives (including N N possible cross contamination) Nut derived oil (including possible cross N N contamination) Soybean/soybean derivatives Milk/milk derivatives Celery/Celery derivatives N N Mustard/Mustard derivatives Sesame seeds/sesame seed derivatives Sulphur Dioxide and sulphites (>10ppm in finished product) 3.95ppm in recipe

3 Molluscs and Mollusc derivatives Lupin/Lupin derivatives N N Kiwi/Kiwi derivatives N N *All allergens used are handled in accordance with company allergen handling policies and procedures. 5.1 Sensitive Content Sensitive Content Ingredients Comments Free from /N Hydrogenated Vegetable Oil Seeds/seed derivatives, other than sesame seeds Coconuts and derivatives Legumes & Pulses Garlic/garlic derivatives Caffeine/caffeine derivatives Umbelliferae* & derivatives Maize/maize derivatives N Modified starch in recipe Fruit/fruit derivatives N Tomato and apple puree in recipe east/yeast derivatives Vegetable/vegetable derivatives Meat/Meat derivatives Alcohol/alcohol derivatives Additives N Recipe contains E260 and E1442, Carryover additives present E220, E535 and E223 Azo and coal tar dyes Benzoate s/benzioc Acid/Parabens BHA/BHT HVP/TVP Monochloropropanols (MCP/Dichloropropanols DCP) Phenylalanine Aspartame Sweeteners Polyols (including Sorbitol) Added salt N Salt in recipe Added sugar N Sugar and molasses in recipe Colours (Natural, Artificial, Nature Identical) Caramel Flavourings (Natural, Artificial, Nature Identical) Cinnamon Flavour Enhancers Vanillin Cocoa & Cocoa derivatives Preservatives Antioxidants M.S.G. and glutamates Haemaglutinins (pulses) Histamines Page 3 of 8

4 Notes: * Umbelliferae include Aniseed, Dill, Caraway, Chervil, Cumin, Coriander, Lovage, Myrrh, Parsley, Fennel, Carrot, Angelica, Celery 5.3 Dietary Suitability Suitable For ES/NO Comments Vegetarians ES Vegans ES Kosher NO Not Certified Halal NO Not Certified 6.0 Nutritional (as supplied per 100g) Parameter Value Methodology Energy Kcals 126 Calculated Energy Kjoules 535 Calculated Protein (g) 0.3 Calculated Fat total (g) 0.1 Calculated - saturated - mono unsaturated - polyunsaturated - trans Fat Total Carbohydrate (g) 29.2 Calculated - starch 3.0 Calculated - sugar 24.7 Calculated Dietary fibre (AOAC) (g) 0.3 Calculated Moisture (g) 60.0 Calculated Ash (g) Calculated Salt (g) (added) 2.00 Calculated Sodium (mg) 801 Calculated 7.0 Q.A Data Quality Parameter Reject Accept with Caution Target Foreign Bodies Present Absent Absent Viscosity Fill Temperature - - >80 o C Pantone Colour Organoleptic Properties Organoleptic Parameter Reject Accept with Caution Target Visual Appearance Product any other colour than dark brown. Runny Small colour variations in product. One shade lighter or Dark brown semi viscous sauce with visible specks of Page 4 of 8

5 Colour Texture Aroma Flavour consistency. darker apple puree and cloves Any color other than dark A shade lighter or darker that Product dark brown. brown the photograph Product will appear lighter when spread out Any lumps in product. Product watery or any amount of free water visible in product Inconsistent with typical Brown Sauce aroma. Any off or rancid aromas Bland and inconsistent with typical brown sauce flavours. Any off or rancid flavours. Dull surface sheen Smooth and medium thickness with a shiny surface sheen Typical spicy brown sauce aroma with a tinge of acidity. No off or rancid aromas Sweet, spicy flavour with cinnamon and clove notes. No off or rancid flavours. 9.0 Packaging Details Batch/production date format Pack size Storage conditions Shelf life from the date of manufacture Shelf life and storage conditions on opening Minimum shelf life on delivery Fill temperature Primary packaging type/colour/gauge Unique five digit and a letter batch code 2.5L Jerricans Cool dry conditions between 10 25⁰C 12 months 5 days if kept in refrigerated conditions 0-5⁰C 9 months 80⁰C 2.5L Jerricans Picture of primary packaging and label Outer box later Page 5 of 8

6 Secondary packaging type/colour/gauge Box/sack dimensions Number of units per pallet, layer and how many layers (pallet config drawing) Minimum order quantity Wooden pallet with a white gusseted pallet cover and blue shrink-wrap Jerricans dims 224mm x 106mm x 144mm Jerricans - 85 boxes per pallet, 17 boxes per layer, 5 layers per pallet Jerricans - 1 pallet - 85 boxes 10.0 Product Safety Heating Process Minimum +90 c for 20 mins Product Safety Controls Vat sterilised and swabbed prior to production Product Stability Control ph NB: For full details see Company HACCP document COSHH For COSHH information, see Company COSHH Data Sheet Legislation This product has been manufactured in accordance with all current relevant EU and UK Legislation, including regulations covering residual agricultural chemicals, heavy metals, mycotoxins and other contaminants. All packaging is of food grade and complies with the Plastic Materials & Articles in contact with Food Regulations and Amendments. Non-GMO Statement We herewith confirm that this material has been produced without the use of genetically modified organisms and/or any products derived from such organisms in accordance with all current and relevant EU legislation. Irradiation Statement This product has not been subjected to irradiation, not does it contain any irradiated ingredients. Nut Policy Shoda Sauces Europe considers itself to be a Nut Free site. 1. We do not permit the use of nuts (as defined above), or their derivatives, in any ingredients, compound ingredients or processing aids in any product manufactured on site. Page 6 of 8

7 2. We are working with our suppliers, on an ongoing basis, to ensure that our raw materials are manufactured in a nut free environment, or are produced in such a way as to eliminate, as far as possible, the potential for contamination with nuts or nut carrying products. 3. We do not permit nuts, or their derivatives, to be used in any chemical or engineering materials used on site. 4. No nut products are permitted in the canteen, or office areas, including vending machines, which are audited regularly to ensure compliance. Staff are not permitted to bring nuts or nut products onto site. All staff have been informed of the importance of ensuring that our site is kept nut free. All new staff are informed of our nut free status at induction. Sign Off For and on Behalf of Shoda Sauces EU For and on Behalf of (Insert Company Name) Name: Name: Job Title: Job Title: Signature: Signature: Date: Date: NOTE: Please sign this page, indicating acceptance of this specification, and return to the Specifications and Compliance Technologist at Shoda Sauces Europe Company Limited. Failure to return this signed page within 14 days will be understood as an acceptance of this specification. Page 7 of 8

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