1. MIXTURES FOR THE PRODUCTION OF BAKERY AND CONFECTIONERY PRODUCTS (DRAGONFLIES CREAMS FILLINGS) ON THE BASIS OF FLOUR IN BAGS MARKED BY THE MANUFACTURER (NAME OF FOOD PRODUCT NAME AND FULL ADDRESS AND TELEPHONE NUMBER OF 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.?GKC63-10 APPETITE 100% CONFECTIONERY CONCENTRATE FOR MAKING CUSTARD CAKES SNACKS (COMPOSITION: WHEAT FLOUR MODIFIED STARCH CORN STARCH WHEAT STARCH THICKENERS: CARRAGEENAN SODIUM ALGINATE BAKING POWDER: E500 (II) E450 (I) SALT DYE B-CAROTENE MASS FRACTION OF FAT IS 0.3 WT.% SUCROSE IS NOT DETECTED; PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 10 KG) ART. ? GMM50-10 CORN BUN 35% FLOUR MIXTURE FOR MAKING BUNS (COMPOSITION: CORN 60% (FLOUR AND GRITS) SUNFLOWER SEEDS WHEAT GLUTEN BARLEY FLOUR SALT SUGAR SESAME WHEAT MALT FLOUR
1. MIXTURES FOR THE PRODUCTION OF BAKERY AND CONFECTIONERY PRODUCTS (DRAGONFLIES CREAMS FILLINGS) ON THE BASIS OF FLOUR IN BAGS MARKED BY THE MANUFACTURER (NAME OF FOOD PRODUCT NAME AND FULL ADDRESS AND TELEPHONE NUMBER OF 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.?GKC63-10 APPETITE 100% CONFECTIONERY CONCENTRATE FOR MAKING CUSTARD CAKES SNACKS (COMPOSITION: WHEAT FLOUR MODIFIED STARCH CORN STARCH WHEAT STARCH THICKENERS: CARRAGEENAN SODIUM ALGINATE BAKING POWDER: E500 (II) E450 (I) SALT DYE B-CAROTENE MASS FRACTION OF FAT IS 0.3 WT.% SUCROSE IS NOT DETECTED; PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 10 KG) ART. ? GMM50-10 CORN BUN 35% FLOUR MIXTURE FOR MAKING BUNS (COMPOSITION: CORN 60% (FLOUR AND GRITS) SUNFLOWER SEEDS WHEAT GLUTEN BARLEY FLOUR SALT SUGAR SESAME WHEAT MALT FLOUR
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
21-July-2020
1901200000
1. SEMI-FINISHED PRODUCTS FROZEN COOKIES: - FRUIT FLAPJACK COOKIES ART.02846 NUMBER - 1 BOX. INGREDIENTS: OATS (30%) MILK FAT SUGAR RAISINS (9.9%) DRINKING WATER DRIED SWEETENED CRANBERRIES (6.8%) (SUGAR CRANBERRIES SUNFLOWER OIL) SUNFLOWER SEEDS (5%) MODIFIED CORN STARCH INVERT SUGAR SYRUP EGG POWDER MOLASSES EMULSIFIER E450 BAKING POWDER E500 TABLE SALT WHEAT FLOUR (WHEAT FLOUR CALCIUM CARBONATE E170 IRON NIACIN THIAMINE). MAY CONTAIN TRACES OF NUTS AND SOYBEANS. TRADEMARK- ---. MANUFACTURER - CSM DEUTSCHLAND GMBH. COUNTRY OF MANUFACTURE - DE.
1. SEMI-FINISHED PRODUCTS FROZEN COOKIES: - FRUIT FLAPJACK COOKIES ART.02846 NUMBER - 1 BOX. INGREDIENTS: OATS (30%) MILK FAT SUGAR RAISINS (9.9%) DRINKING WATER DRIED SWEETENED CRANBERRIES (6.8%) (SUGAR CRANBERRIES SUNFLOWER OIL) SUNFLOWER SEEDS (5%) MODIFIED CORN STARCH INVERT SUGAR SYRUP EGG POWDER MOLASSES EMULSIFIER E450 BAKING POWDER E500 TABLE SALT WHEAT FLOUR (WHEAT FLOUR CALCIUM CARBONATE E170 IRON NIACIN THIAMINE). MAY CONTAIN TRACES OF NUTS AND SOYBEANS. TRADEMARK- ---. MANUFACTURER - CSM DEUTSCHLAND GMBH. COUNTRY OF MANUFACTURE - DE.
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