PRODUCT SPECIFICATION

GMP6/Pr01/EPS

Liquid chocolate used to make :

EP NAME

CHIPS 1CM 10KG

EP NR

GROUP

MILK 823nv

ISSUE DATE

TARGET

INDUSTRY/WHOLESALE

146053102125

30/06/2011

1. GENERAL
This product is in accordance with the EC hygiene directive EC 852/2004 concerning foodstuffs, hygiene and food
safety regulations.
This product isn't produced with GMO, according to EC/1829/2003 and EC/1830/2003 there is no labelling required.

COMPOSITION

2. COMPOSITION
BASIC RECIPE
R.01

R.02

R.03

R.04

R.05

ASSORTMENT
CURLS

DECOTUBES

BATONS

BONSAI

FOREST SHAV.

TAGLIATELLE

SPIKES

BUTTONS

BEANS

FANDEROL

CHUNKS

SHAVINGS

DUO ROLLS

DROPS

SPAGHETTI

INGREDIENT
Sugar
Cocoa butter
Whole milk powder
Cocoa mass
Soya lecithin
Natural vanilla flavour

%
42,0
24,0
22,5
11,5
+
+

% total dry cocoa

solids
% fat-free dry cocoa
solids
% dry milk solids
% milkfat

35,1

ORIGIN
EU
W-Africa
EU
W-Africa
Brazil,Bolivia,IndiaMa
dagascar

4,9
21,8
6,0

3. CHEMICAL -PHYSICAL PROPERTIES

CHARACTERISTIC FEATURE

VALUE

METHOD

-Moisture
-Total fat content
-Fineness

-max 1,0%
-max 36,2+/- 1,5 %
-max 3%>30m

-IOCCC1
-IOCCC14
-IOCCC38

-Foreign objects

-free

-metaldetection (Fe 1,2mm; NonFe

1,2; SS 1,6mm)
-filters/sieve 1000/2000
-magnets

-This product is in accordance with EC

regulation 1881/2006 concerning
chemical residues in foodstuffs
(pesticides, mycotoxines, heavy metal)

4. MICROBIOLOGICAL PROPERTIES
CHARACTERISTIC FEATURE
-Total plate count
-Yeasts and moulds
-Enterobacteriaceae
-E. coli
-Salmonella

VALUE
-Max 5000/g
-Max 100/g
-Max 10/g
-Absent/g
-Absent/25g

PRODUCT SPECIFICATION

GMP6/Pr01/EPS

Liquid chocolate used to make :

5. ORGANOLEPTICAL PROPERTIES
CHARACTERISTIC PROPERTIES

VALUE

METHOD

Solid chocolate pieces, with a brown

colour, and a characteristic flavour and
odour.

n.a.

n.a.

6. FOOD VALUE INFORMATION

-Energetical value/100g: 560Kcal-2343kJ
-Total proteins/100g: 7g; (milkprot:5,7g)
-Total CH/100g: 51,2g(sugars:50,0g; starch:0,7g)
-Total fat/100g: 36,2g (sat.22,9g;monounsat.12,1g;polyunsat.1,2g;TFA:0,4g)
-Fibre/100g:1,9g
-Sodium/100g:82,1mg
CODE

7. PACKAGING
MATERIAL

BATCHCODE: xxxxx/yyyy

-Plastic bag : blue polyethylene foodgrade

-Carton box
-Pallet foil
-Pallet protection foil
-Pallet
-Box label
-Pallet label

xxxxx : order code

yyyy : production date
KEEPING QUALITIES
PROD. DATE + 1 year storage conditions +/- 15-18C

8. LABELLING
EXAMPLE ON REQUEST

9. STORAGE CONDITIONS
STORAGE CONDITIONS

TRANSPORT REQUIREMENTS

- Store cool and dry

- Storage between 15-18 C, RH max 60%
- Enclosed storage away from direct light
- Odourless environment
- Do not stack additional product on top
of pallets

-Temperature controlled between 15-18 C, RH max

60%
-Odourless, hygienic and dry vehicles,
exclusive for foodstuffs

10. QUALITY CONTROL

METHOD

11. PRACTICE
REQUIREMENTS

-Weight control : autocheck weighing

-Packaging control : closed boxes
-Process control : automatic
-Raw material suppliers certificate : product quality
-External laboratory certificate : carried out routinely but not on every
delivery. External laboratory accreditation at cost.
-Product samples monitored till one year after production date
-Keep cool (max 20 C) and dry
-Enclosed storage away from direct light
-Close the boxes after use
-Product only suitable for the predescribed application: foodstuff

APPROVED BY : ERIC VAN TICHELEN

DATE : 04/05/2012

ECC nv
Energieweg 5c
2390 Malle, Belgium

fax : 003233090441
tel : 003233092830