1 of 5 PRODUCT SPECIFICATION PRODUCT: Toasted Chip Coconut PRODUCT CODE: TCHKL25 SUB CODE 23 INGREDIENTS: Coconut, Sugar, Salt COUNTRY OF ORIGIN: Canada DESCRIPTION: Sieve Size Minimum % Retained from 100g Rotap Maximum SIZE/GRANULATION: #4 #12 #20 Pan 40 70 25 45 0 15 0 10 Vegetable matter in the form of fiber, parings, and burnt particles 10 Black specs per case FLAVOUR / AROMA: COLOUR: NET WEIGHT: ALLERGENS: GMO FREE: ORGANIC: KOSHER APPROVED: INTENDED USE: RAW MATERIAL ACCEPTANCE: PACKAGING: LABELING REQUIREMENTS: Sweet, Toasted Coconut HUNTER LAB 43-47 Golden brown, reasonably free from discoloration 25LBS ne (Please note that coconut is not considered an allergen in Canada) Mainly in confectionary products such as cookies, biscuits, macaroons, cakes, custard pies, as chocolate centers and as toppings and decorations. It is also used in specialty confectionary items such as snack foods We only receive product from our approved suppliers that complies with our standard operating procedure Coconut is packaged in a polyethylene bag and placed in a corrugated cardboard carton Please see page 5 for product labelling and packaging Outline Recommended temperature range and humidity: STORAGE CONDITIONS: SHELF LIFE: 15-21º Celsius at 20-50 % relative humidity. Store in odor free area, out of sunlight and away from walls and off of the floor. Avoid storage in high moisture areas. Keep in a clean and well maintained warehouse. Best to use within one year of production date
ANALYSIS: Aerobic Colony Count Maximum 5,000 cfu/g Coliform count Maximum 50 mpn/g MICROBIOLOGICAL Yeast Count Maximum 100 cfu/g ANALYSIS: Mold Count Maximum 100 cfu/g Salmonella Negative Escherichia Coli <3 mpn/g 2 of 5 CHEMICAL ANALYSIS: Moisture Maximum 2% Total Fat 43%-53% Total Sugar 23%-33% Protein 4%-7% Ash 1%-3% Sulfite (as ppm SO2) ne WATER ACTIVITY: NUTRITIONAL INFORMATION: PER 100G SAMPLE BASIC COMPONTENTS Amount Calories 594.832 Total Fat 48.683 Saturated Fat 46.617 Trans Fatty Acids 0 Total Carbohydrate 42.179 Dietary Fiber 11.069 Sugars 28.693 Added Sugar 24.749 Protein 5.022 Sodium 193.057 Moisture 0.374 Ash 1.767 Cholesterol 0 Vitamins Vitamin A 0 Vitamin C 1.123 Vitamin D 0 Vitamin E 0.329 Thiamine 0.045 Riboflavin 0.075 Niacin 0.449 Vitamin B6 0.225 Folate 6.735 Minerals Calcium 13.573 Iron 2.021 Magnesium 67.393 Phosphorus 154.168 Potassium 559.418 Sodium 193.057 Zinc 1.504 * All of this is in accordance with SQF Specification and Product Development Aw = 0.25 Unit of Measurement KCal milli milli IU IU ug
3 of 5 KLASSIC DESICCATED COCONUT EXPLANATION OF CODES TFKL25 15 321 1 10 K Here is an example of a lot code. Each coconut carton has a label that features the lot code. To decipher the plant alpha-numeric code, please note the following: Label Colour Code Allergen Declaration Component Peanut or its derivatives, e.g., Peanut pieces, protein, oil, butter, flour, and mandelona nuts (an almond flavoured peanut product) etc. Peanut may also be known as ground nut. Example: TFKL25 15-321-1-10K Identifies Klassic Coconut`s product code: This example is Toasted Flake Coconut 25lbs Identifies the year of production Date of production using the Julian Calendar Identifies the internal batch number Identifies Klassic Coconut`s recipe number Identifies internal label code White Label = Contains 10-150 ppm sodium metabisulfite Yellow Label = Contains no sodium metabisulfite Green Label = Product is certified organic Column I indicates the allergens that may be found in the product, from addition or cross-contamination. Column II indicates the allergens present in other products that are run on the same equipment but at a different time. Column III indicates whether any allergens are present in the plant. Column I: Present in the product Column II: Present in other products manufactured on the same line Column III: Present in the same Manufacturing plant Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts (pinyon, pinon) pistachios and walnuts or their derivatives, e.g., nut butters and oils etc. (Canada) (Canada) (Canada) Sesame or its derivatives, e.g., paste and oil etc. Milk or its derivatives, e.g., milk caseinate, whey and yogurt powder etc. Eggs or its derivatives, e.g., frozen yolk, egg white powder and egg protein isolates etc. Fish or its derivatives, e.g., fish protein, oil and extracts etc. Crustaceans (including crab, crayfish, lobster, prawn and shrimp) and Shellfish (including snails, clams, mussels, oysters, cockle and scallops) or their derivative, e.g., extracts etc. Soy or its derivatives, e.g., lecithin, oil, tofu and protein isolates etc.
4 of 5 Allergen Declaration Column I indicates the allergens that may be found in the product, from addition or cross-contamination. Column II indicates the allergens present in other products that are run on the same equipment but at a different time. Column III indicates whether any allergens are present in the plant. Component Column I: Present in the product Column II: Present in other products manufactured on the same line Column III: Present in the same Manufacturing plant Wheat, triticale or their derivatives, e.g., flour, starches and brans etc. Includes other wheat varieties such as spelt, durum, kamut, emmer etc. Mustard or its derivatives, e.g., mustard seeds, mustard flour, ground mustard, prepared mustard etc. Sulphites, e.g., sulphur dioxide and sodium metabisulphites etc. Others (as considered necessary)
Coconut is sealed in a polyethelyne bag then placed in a multi-layer kraft paper bag. The details are as follows: Klassic Carton Design for a 25lbs Carton Kosher Product Packaging Outline: 5 of 5 Trdemark Product Code Lot Code Product Name 14.5" Ingredients List 11.5" 15.5" Weight Declaration Barcode Country of Origin Carton measures approximately 14.5" x 11.5" x 15.5" Pallet Configuartion: Coconut bags are palletized on wooden peco pallets protected with a plastic cover sheet and then wrapped in shrink wrap. The details are as follows: Top View of Palletized Coconut Bags Side view of palletized coconut bags 40" 71" 48" 40" Created By: Josh Dewaard Date: February 22, 2017 Issue: 003.1 Updated By: Date: Approved By: Duncan Stewart Date: February 22, 2017