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).
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
22-October-2019
1901200000
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 PRODUCTION BATCH NUMBER 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 BORO
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 PRODUCTION BATCH NUMBER 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 BORO
01-November-2019
1901200000
1.SUMISHI PRODUCTION HLIBOBULOCHNYHTA CONFECTIONERY (DRAGONFLIES CREAMS FILLINGS) BASED FLOUR IN BAGS ZNANESENYM MARKING MANUFACTURERS (NAZVAHARCHOVOHO PRODUCT NAME AND PHONE AND POVNAADRESA MANUFACTURER AND IMPORTER COUNTRY OF ORIGIN NET QUANTITY IN KG PRODUCTION DATE AND EXPIRATION DATE NUMBER OF PARTY PRODUCTION UMOVYZBERIHANNYA CONDITIONS OF): ART.? GKC63-10 APETYTKA 100% CONCENTRATE PRODUCTION CONFECTIONERY CUSTARD CAKES SNACKS (INGREDIENTS: WHEAT FLOUR MODIFIED STARCH CORN STARCH STARCH WHEAT THICKENER: CARRAGEENAN SODIUM ALGINATE ROLLERS: E500 (II) E450 (I) SALT B-CAROTIN DYE MASS PART OF FAT IS 0.3% BY WEIGHT DETECTION OF SUCROSE IS NOT DETECTED; NUMBER GMM50-10 CORN BREAD 35% FLOUR MIXES FOR MUFFINS PRODUCTION (COMPOSITION: 60% CORN (FLOUR AND GRAINS) SUNFLOWER SEEDS GLUTEN WHEAT FLOUR BARLEY SALT SUGAR SESAME SEEDS MALT WHEAT BORO
1.SUMISHI PRODUCTION HLIBOBULOCHNYHTA CONFECTIONERY (DRAGONFLIES CREAMS FILLINGS) BASED FLOUR IN BAGS ZNANESENYM MARKING MANUFACTURERS (NAZVAHARCHOVOHO PRODUCT NAME AND PHONE AND POVNAADRESA MANUFACTURER AND IMPORTER COUNTRY OF ORIGIN NET QUANTITY IN KG PRODUCTION DATE AND EXPIRATION DATE NUMBER OF PARTY PRODUCTION UMOVYZBERIHANNYA CONDITIONS OF): ART.? GKC63-10 APETYTKA 100% CONCENTRATE PRODUCTION CONFECTIONERY CUSTARD CAKES SNACKS (INGREDIENTS: WHEAT FLOUR MODIFIED STARCH CORN STARCH STARCH WHEAT THICKENER: CARRAGEENAN SODIUM ALGINATE ROLLERS: E500 (II) E450 (I) SALT B-CAROTIN DYE MASS PART OF FAT IS 0.3% BY WEIGHT DETECTION OF SUCROSE IS NOT DETECTED; NUMBER GMM50-10 CORN BREAD 35% FLOUR MIXES FOR MUFFINS PRODUCTION (COMPOSITION: 60% CORN (FLOUR AND GRAINS) SUNFLOWER SEEDS GLUTEN WHEAT FLOUR BARLEY SALT SUGAR SESAME SEEDS MALT WHEAT BORO
09-April-2021
1901200000
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 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 WHEAT FLOUR FLAX SEEDS CALCIUM CARBONATE EMULSIFIER E472E ENZYMES RIBOFLAVIN ASCORBIC ACID L-CYSTEINE; PACKING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE ON 10 KG) ART. ? GKC28-10 YOGURT BUNS 25% CONFECTIONERY CONCENTRATE FOR BAKING OF HONEY AND CHEESE BUNS YEAST CAKES HAL BRIOCHE ETC. (COMPOSITION: SUGAR (58%) WHEAT FLOUR DRY WHEY SALT FLAVORING EMULSIFIERS E472E E471 SOY LECITHIN; WHEAT STARCH BETA-CAROTENE DYE ENZYMES ASCORBIC ACID; PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 10 KG) ART.? GMM62-25 ECO CIABATA 20% FLOUR MIXTURE FOR BAKING AROMATIC ROLLS SUCH AS ITALIAN CIABATTA (COMPOSITION: WHEAT FLOUR RYE FLOUR SALT WHEAT MALT DRY WHEAT LEAVEN DRY GLUTEN GUAR GUM EMULSIFIER E472 ENZYME PREPARATION ASCORBIC ACID PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 25 KG). TRADEMARK ECO TRADE MANUFACTURER ECO TRADE SP. Z OO POLAND COUNTRY OF PRODUCTION PL
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 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 WHEAT FLOUR FLAX SEEDS CALCIUM CARBONATE EMULSIFIER E472E ENZYMES RIBOFLAVIN ASCORBIC ACID L-CYSTEINE; PACKING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE ON 10 KG) ART. ? GKC28-10 YOGURT BUNS 25% CONFECTIONERY CONCENTRATE FOR BAKING OF HONEY AND CHEESE BUNS YEAST CAKES HAL BRIOCHE ETC. (COMPOSITION: SUGAR (58%) WHEAT FLOUR DRY WHEY SALT FLAVORING EMULSIFIERS E472E E471 SOY LECITHIN; WHEAT STARCH BETA-CAROTENE DYE ENZYMES ASCORBIC ACID; PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 10 KG) ART.? GMM62-25 ECO CIABATA 20% FLOUR MIXTURE FOR BAKING AROMATIC ROLLS SUCH AS ITALIAN CIABATTA (COMPOSITION: WHEAT FLOUR RYE FLOUR SALT WHEAT MALT DRY WHEAT LEAVEN DRY GLUTEN GUAR GUM EMULSIFIER E472 ENZYME PREPARATION ASCORBIC ACID PACKAGING - THREE-LAYER BAGS COVERED WITH POLYETHYLENE OF 25 KG). TRADEMARK ECO TRADE MANUFACTURER ECO TRADE SP. Z OO POLAND COUNTRY OF PRODUCTION PL