Brisures de truffes noires 35/50 GR CODE REVISION 03 del 07/01/2016

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Concetta Giorgia Forti
6 anni fa
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1 1.1 DESCRIPTION 1.2 T.M.C. 1.3 STORAGE 1.4 TREATMENT 1GENERAL CHARACTERISTIC Truffles are mushrooms that grow below ground. Fresh truffles are preserve in a special refrigerated containers. One by one the truffles are observed and tested, then washed and checked again more than once, until it is absolutely certain that even the tiniest fragment of earth has been removed. The truffles are preserve with natural ingredients, such as salt and water to which the particles of the truffles released during sterilizations are added. 48 months ( indicated as: GG/MM/YYYY), this date is indicate on the label, from date of production. BATCH = L.XYYY L: BATC, X (year, L=2012 M=2013, N=2014..) YYY = days of years Room temperature max 22 C Sterilization 1.5 LABELING 1.6 QUALITY MANAGEMENT SYSTEM 1.7 ORIGIN In each packaging there are description, ingredient, weight, batch, TMC, the producer. The working process are following the HACCP system. Each process is described and analyzed in the HACCP Handbook Product of Italy D.I.vo n. 109/1992 (IT) Reg. CE 1169/2011 Reg. (CE) 178/2002 Reg (CE) 852/ OGM The product is ogm free Reg. (CE) n.1829/2003 Reg. (CE) n.1830/ INGREDIENTS Black truffles breaking (tuber melanosporum Vitt.), black truffles juice, salt, 1.10 ALLERGENS 1.11 PRESERVE The product does not contain allergenic substances or products containing such components. During the collection, transfer and processing, the product is not subject to any risk of cross contamination Absent Reg. CE 1169/2011 Reg CE 1331/2008 Reg CE 1332/2008 Reg CE 1333/2008

2 1.12 AROMA Absent Reg CE 1334/ RADIATION 1.14 PACKAGING The product is not submitted to any type of treatment with use of radiations ionizing The primary packaging are alimentary metal, the secondary packaging is a carton Reg. (CE) n. 733/2008 Reg. (CE) n.1048/2009 Reg. (CE) n. 1935/2004 Reg (UE) n. 10/2011 D.M 21/03/ USAGE 1.16 INFORMATION This product could be used for industry product, sauce, meat, ecc. This product can be eating without dosing limit. After opening keep to 4 C for max 7 days 2 CHARACTERISTIC ORGANOLEPTIC 2.1 Aspect Breaking 2.2 Color black 2.3 Smell Typical 2.4 Taste Natural, typical and pleasant 2.5 Consistency Solid 2.6 Size 1-3 mm 3 QUALITY CHARACTERISTIC 3.1 PARAMETER UNIT LIMIT STD ( max ) METHOD 3.2 Impurity % Absent 4 CHEMICAL CHARACTERISTIC 4.1 Parameter Value Law 4.2 Heavy metal ppm Reg. (CE) n.1881/2006 e s.m.i Reg. (CE) n. 2015/1005

3 4.3 Pesticides ppm Reg. CE n. 396/2005 Reg. CE n. 149/ MICROBIOLOGICAL PARAMETER Parameter Unit max value Law Method CBT UNI EN ISO : Coliforms ISO 18593: ISO 4832: E. Coli ISO : Stafilococcus A Salmonella Listeria Monocytogenes Absent in 25 gr Absent in 25 gr CE 2073/2005 CE 2073/2005 UNI EN ISO :2004 AFNOR UNI 03/06-12/07 AFNOR AES 10/ NUTRITION FACTS MEDIUM VALUE FOR 100 GR 6.1 Energy kj 233 / Kcal fat 0.1 g 6.3 of which saturates <0.1 g 6.4 Carbohydrate 6.7 g 6.5 of which sugars 0.8 g 6.6 Protein 5.5 g 6.7 salt 1 g

4 7 PRIMARY PACKAGING 7.1 packaging 7.2 size 7.3 Weight of box metallic Metallic box 1/8 ( 7.5 d x 5.8 h ) cm 25 gr 7.4 Gross weight 75 gr 7.5 Net weight 50 g 7.6 Drined net weight 35 g 7.7 EAN SECONDARY PACKAGING 8.1 Packaging secondary Carton 8.2 Color white 8.3 Number of pieces for carton Size carton (13h x 20l x 12w) cm 8.5 Weight of carton 0,120 kg 8.6 Gross weight with carton 1,00 kg 9 PALLET 9.1 Pallet Epal legno 9.2 Number carton/layers Number layer/pallet Total cartons Total pieces Gross weight with pallet 441 kg 9.7 size pallet ( 184h x 80l x 120p ) cm

5 10 FLOW-CHART IO INGREDIENTS COLLECTION CONTAINERS OPENING 5 % Reproc essing? CUT IO MIX (MIX 1- MIX2-MIX3- MIX4) AND DOSING IO INGREDIENTS DOSING CLOSURE SEAM 5CONTAINERS FILLING ccp2 THERMAL TREATMENT VACUUM CHECK 9 STORAGE IN THE 10 LABELLING AND PACKAGING 11 LOADING AND DELIVERY IO ccp7 IO 02 po 07 IO 29 IO 11 CLOSURE CAPPER ccp3 Steam CLOSURE

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1.0 GENERAL CHARACTERISTIC. Room temperature max 22 C. Sterilization, min F(0) > 15. Produced in Italy. The product are ogm free

1.0 GENERAL CHARACTERISTIC. Room temperature max 22 C. Sterilization, min F(0) > 15. Produced in Italy. The product are ogm free 1.0 GENERAL CHARACTERISTIC 1.1 DESCRIPTION 1.2 T.M.C. 1.3 STORAGE Off summer truffles combined with fresh mushrooms, in a recipe that this one of the oldest and most traditional in Italy. 48 months ( indicated