1. RAW MATERIALS FOR THE BAKERY AND CONFECTIONERY INDUSTRY: MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: - IREXOL (1X12 5KG.) - 2437 5KG.-195MIXTURE MIX IMPROVER FOR THE PRODUCTION OF WHEAT BAKERY PRODUCTS WHEAT MONOFICE AND DIASTRO DEXTRO MONO- AND DIGLYCERIDES OF FATTY ACIDS ASCORBIC ACID SALT FROM THE CONTENT OF POSITIVE WHEAT STARCH LESS THAN 2% ENZYMES .- CHIA PLUS (1X25 KG.) -750 KG.-30 BAGS. A MIXTURE OF IMPROVER FOR THE PRODUCTION OF BAKERY PRODUCTS SUCH AS CIABATTA DRIED WHEAT LEAVEN ASCORBIC ACID ENZYMES STARCH-FREE .- AROMAZAUER (1X12 5KG.) -750KG.-60BAGS. A MIXTURE OF IMPROVER FOR THE PRODUCTION OF BAKERY PRODUCTS FROM WHEAT FLOUR COMPOSITION: DRY WHEAT LEAVEN% 43% WHEAT GLUTEN 11% YEAST EXTRACT SALT ENZYMES DEXTROSE PEPTIZED WHEAT FLOUR SODIUM DIACETATE LACTIC ACID FLAVOR IDENTICAL TO NATURAL ASCORBIC ACID WITHOUT CONTENT
1. RAW MATERIALS FOR THE BAKERY AND CONFECTIONERY INDUSTRY: MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: - IREXOL (1X12 5KG.) - 2437 5KG.-195MIXTURE MIX IMPROVER FOR THE PRODUCTION OF WHEAT BAKERY PRODUCTS WHEAT MONOFICE AND DIASTRO DEXTRO MONO- AND DIGLYCERIDES OF FATTY ACIDS ASCORBIC ACID SALT FROM THE CONTENT OF POSITIVE WHEAT STARCH LESS THAN 2% ENZYMES .- CHIA PLUS (1X25 KG.) -750 KG.-30 BAGS. A MIXTURE OF IMPROVER FOR THE PRODUCTION OF BAKERY PRODUCTS SUCH AS CIABATTA DRIED WHEAT LEAVEN ASCORBIC ACID ENZYMES STARCH-FREE .- AROMAZAUER (1X12 5KG.) -750KG.-60BAGS. A MIXTURE OF IMPROVER FOR THE PRODUCTION OF BAKERY PRODUCTS FROM WHEAT FLOUR COMPOSITION: DRY WHEAT LEAVEN% 43% WHEAT GLUTEN 11% YEAST EXTRACT SALT ENZYMES DEXTROSE PEPTIZED WHEAT FLOUR SODIUM DIACETATE LACTIC ACID FLAVOR IDENTICAL TO NATURAL ASCORBIC ACID WITHOUT CONTENT
1. PREPARATION FOR BAKERY AND FLOUR CONFECTIONERY PRODUCTS: SHVEDEN MIKSPRYZNACHENNYA: BAKING MIXTURES FOR LIGHT CEREAL BAKERY VYROBIVSKLAD: WHEAT FLOUR FLAX SEEDS SUNFLOWER SEEDS SESAME SEEDS SALT FLOUR MALT FROM ROASTED BARLEY GLUTEN WHEAT EMULSIFIERS ESTERS OF GLYCEROL DIATSETYLVYNNOYI AND FATTY ACIDS MONO- AND DIGLYCERIDES OF FATTY ACIDS SOY LECITHIN DEXTROSE STABILIZER: GUAR GUM SUGAR (<1%) OXIDANTS SODIUM ACETATE CITRIC ACID EXTRACT OF BARLEY MALT ACIDITY REGULATOR: PYROPHOSPHATE FLOUR SOYA FLOUR WITH WHEAT MALT ANTI-ADHESIVE IMPROVANT: CALCIUM PHOSPHATE CALCIUM SULPHATE ENZYMES FLOUR IMPROVER: ASCORBIC ACID. BATCH NUMBER: 5086854 EXPIRY DATE UNTIL: 1 2. 06. 2020MUFFIN-MIX 30 PURPOSE: MIXTURE FOR THE PRODUCTION OF MUFFINS. INGREDIENTS: WHEAT STARCH MODIFIED POTATO STARCH WHEAT FLOUR EMULSIFIERS: MONO- AND DIGLYCERIDES OF FATTY ACIDS AND ACIDS
1. PREPARATION FOR BAKERY AND FLOUR CONFECTIONERY PRODUCTS: SHVEDEN MIKSPRYZNACHENNYA: BAKING MIXTURES FOR LIGHT CEREAL BAKERY VYROBIVSKLAD: WHEAT FLOUR FLAX SEEDS SUNFLOWER SEEDS SESAME SEEDS SALT FLOUR MALT FROM ROASTED BARLEY GLUTEN WHEAT EMULSIFIERS ESTERS OF GLYCEROL DIATSETYLVYNNOYI AND FATTY ACIDS MONO- AND DIGLYCERIDES OF FATTY ACIDS SOY LECITHIN DEXTROSE STABILIZER: GUAR GUM SUGAR (<1%) OXIDANTS SODIUM ACETATE CITRIC ACID EXTRACT OF BARLEY MALT ACIDITY REGULATOR: PYROPHOSPHATE FLOUR SOYA FLOUR WITH WHEAT MALT ANTI-ADHESIVE IMPROVANT: CALCIUM PHOSPHATE CALCIUM SULPHATE ENZYMES FLOUR IMPROVER: ASCORBIC ACID. BATCH NUMBER: 5086854 EXPIRY DATE UNTIL: 1 2. 06. 2020MUFFIN-MIX 30 PURPOSE: MIXTURE FOR THE PRODUCTION OF MUFFINS. INGREDIENTS: WHEAT STARCH MODIFIED POTATO STARCH WHEAT FLOUR EMULSIFIERS: MONO- AND DIGLYCERIDES OF FATTY ACIDS AND ACIDS
18-January-2022
1901200000
1-MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: - PROTEIN BREAD MIX 500 G - GYMBEAM / DIETARY SUPPLEMENT MIXTURE FOR THE PREPARATION OF PROTEIN BREAD PROTEIN BREAD MIX 500 G - GYMBEAM - INGREDIENTS: WHEAT FLOUR PROTEIN MIXTURE (WHEAT PROTEIN PEA PROTEIN) WHOLE WHEAT FLOUR SOY FLAKES FLAX SEEDS SUNFLOWER SEEDS SOY FLOUR VEGETABLE FIBER SESAME SEEDS SEA SALT FLOUR IMPROVER (L-ASCORBIC ACID E300) ENZYMES (OXIDOREDUCTASE) HYDROLASES).
1-MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: - PROTEIN BREAD MIX 500 G - GYMBEAM / DIETARY SUPPLEMENT MIXTURE FOR THE PREPARATION OF PROTEIN BREAD PROTEIN BREAD MIX 500 G - GYMBEAM - INGREDIENTS: WHEAT FLOUR PROTEIN MIXTURE (WHEAT PROTEIN PEA PROTEIN) WHOLE WHEAT FLOUR SOY FLAKES FLAX SEEDS SUNFLOWER SEEDS SOY FLOUR VEGETABLE FIBER SESAME SEEDS SEA SALT FLOUR IMPROVER (L-ASCORBIC ACID E300) ENZYMES (OXIDOREDUCTASE) HYDROLASES).
20-January-2020
1901200000
1. MIXTURES FOR THE PRODUCTION OF BAKERY AND CONFECTIONERY PRODUCTS (DRAGONFLIES CREAMS FILLINGS) BASED ON FLOUR IN BAGS MARKED BY THE MANUFACTURER (NAME OF THE FOOD PRODUCT NAME AND FULL ADDRESS AND TELEPHONE NUMBER OF THE MANUFACTURER AND IMPORTER COUNTRY OF ORIGIN NET QUANTITY IN KG DATE OF MANUFACTURE AND EXPIRATION DATE BATCH NUMBER OF PRODUCTION STORAGE CONDITIONS CONDITIONS OF USE): ART.? GMM50-10 CORN BUN 35% FLOUR MIXTURE FOR MAKING BUNS (COMPOSITION: CORN 60% (FLOUR AND SEMOLINA) SUNFLOWER SEEDS WHEAT GLUTEN BARLEY FLOUR SALT SUGAR SESAME WHEAT MALT WHEAT FLOUR FLAX SEEDS CALCIUM CARBONATE EMULSIFIER E472E ENZYMES RIBOFLAVIN ASCORBIC ACID L-CYSTEINE THE MASS FRACTION OF SUGARS IN THE PRODUCT IS 3.7% PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE 10 KG) ART. ? GMM14-10 MARGARITA 25% BAKING MIX FOR PIZZA PREPARATION CONTAINS IN ITS STRUCTURE WHEAT FLOUR WHEAT FLOUR OF A GRADE OF DURUM DRY WHEY SALT PREP
1. MIXTURES FOR THE PRODUCTION OF BAKERY AND CONFECTIONERY PRODUCTS (DRAGONFLIES CREAMS FILLINGS) BASED ON FLOUR IN BAGS MARKED BY THE MANUFACTURER (NAME OF THE FOOD PRODUCT NAME AND FULL ADDRESS AND TELEPHONE NUMBER OF THE MANUFACTURER AND IMPORTER COUNTRY OF ORIGIN NET QUANTITY IN KG DATE OF MANUFACTURE AND EXPIRATION DATE BATCH NUMBER OF PRODUCTION STORAGE CONDITIONS CONDITIONS OF USE): ART.? GMM50-10 CORN BUN 35% FLOUR MIXTURE FOR MAKING BUNS (COMPOSITION: CORN 60% (FLOUR AND SEMOLINA) SUNFLOWER SEEDS WHEAT GLUTEN BARLEY FLOUR SALT SUGAR SESAME WHEAT MALT WHEAT FLOUR FLAX SEEDS CALCIUM CARBONATE EMULSIFIER E472E ENZYMES RIBOFLAVIN ASCORBIC ACID L-CYSTEINE THE MASS FRACTION OF SUGARS IN THE PRODUCT IS 3.7% PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE 10 KG) ART. ? GMM14-10 MARGARITA 25% BAKING MIX FOR PIZZA PREPARATION CONTAINS IN ITS STRUCTURE WHEAT FLOUR WHEAT FLOUR OF A GRADE OF DURUM DRY WHEY SALT PREP
06-December-2021
1901200000
1. MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: BAKITO BUNS DAIRY LUXURY PURPOSE: A MIXTURE FOR THE PRODUCTION OF YEAST BAKERY PRODUCTS AND DAIRY BUNS. INGREDIENTS: WHEAT FLOUR WHEAT GLUTEN SALT EMULSIFIER: SODIUM LACTYLATE (E481) FLAVORING ACIDITY REGULATOR: SODIUM DIACETATE ENZYMES: AMYLASE HYDROLASE XYLANASE DYE: BETA-CAROTENE FLOUR IMPROVER: ASCORBIC ACID. SUGAR FREE. BATCH NUMBER: 212498 EXPIRATION DATE: 30.09.2022 BATCH NUMBER: 212499 EXPIRATION DATE: 30.09.2022
1. MIXTURES FOR THE PRODUCTION OF BAKERY AND FLOUR CONFECTIONERY: BAKITO BUNS DAIRY LUXURY PURPOSE: A MIXTURE FOR THE PRODUCTION OF YEAST BAKERY PRODUCTS AND DAIRY BUNS. INGREDIENTS: WHEAT FLOUR WHEAT GLUTEN SALT EMULSIFIER: SODIUM LACTYLATE (E481) FLAVORING ACIDITY REGULATOR: SODIUM DIACETATE ENZYMES: AMYLASE HYDROLASE XYLANASE DYE: BETA-CAROTENE FLOUR IMPROVER: ASCORBIC ACID. SUGAR FREE. BATCH NUMBER: 212498 EXPIRATION DATE: 30.09.2022 BATCH NUMBER: 212499 EXPIRATION DATE: 30.09.2022