PRODUCT SPECIFICATION GMP6/Pr01/EPS

Liquid chocolate used to make :

EP NR 146019102125EP NAME CHIPS 1CM 10KG

GROUP DARK 811nv

TARGET INDUSTRY/WHOLESALE

This product is in accordance with the EC hygiene d irective 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.

CHARACTERISTIC FEATURE

-Moisture-Total fat content-Fineness

-Foreign objects

-This product is in accordance with EC regulation 1881/2006 concerning chemical residues in foodstuffs (pesticides, mycotoxines, heavy metal)

VALUE

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

-free

METHOD

-IOCCC1-IOCCC14-IOCCC38

-metaldetection (Fe 1,2mm; NonFe 1,2; SS 1,6mm)-filters/sieve 1000/2000µ-magnets

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

1. GENERAL

2. COMPOSITION

3. CHEMICAL -PHYSICAL PROPERTIES

4. MICROBIOLOGICAL PROPERTIES

BASIC RECIPE

R.01 R.02 R.03 R.04 R.05

CURLS

BONSAI

SPIKES

FANDEROL

SHAVINGS

DROPS

DECOTUBES

FOREST SHAV.

CHUNKS

DUO ROLLS

SPAGHETTI

BATONS

TAGLIATELLE

BEANS

ASSORTMENT

ISSUE DATE 30/06/2011

BUTTONS

COMPOSITION

Cocoa massSugarCocoa butterSoya lecithinNatural vanilla flavour

%total dry cocoa solids%fat-free dry cocoa solids

may contain traces of milk

44,044,012,0++

55,3

19,1

W-AfricaEUW-AfricaBrazil,Bolivia,IndiaMadagascar

INGREDIENT % ORIGIN

PRODUCT SPECIFICATION GMP6/Pr01/EPS

Liquid chocolate used to make :

CHARACTERISTIC PROPERTIES

Solid chocolate pieces, with a dark brown colour, and a characteristic flavour and odour.

VALUE

n.a.

METHOD

n.a.

-Energetical value/100g:535Kcal-2237kJ-Total proteins/100g:5,0g -Total CH/100g:46,8g(sugars:43,5g;starch:2,9g)-Total fat/100g:36,1g (sat.22,7g;monounsat.12,2g;po lyunsat.1,3g;TFA:0g) -Fibre/100g:7,2g-Sodium/100g:6,0mg

MATERIAL

-Plastic bag : blue polyethylene foodgrade-Carton box-Pallet foil-Pallet protection foil-Pallet-Box label-Pallet label

CODE

BATCHCODE: xxxxx/yyyy

xxxxx : order codeyyyy : production date

KEEPING QUALITIES

PROD. DATE + 1 year storage conditions +/- 15-18°C

5. ORGANOLEPTICAL PROPERTIES

6. FOOD VALUE INFORMATION

7. PACKAGING

8. LABELLING

STORAGE CONDITIONS

- 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

9. STORAGE CONDITIONSTRANSPORT REQUIREMENTS

-Temperature controlled between 15-18 °C, RH max 60%-Odourless, hygienic and dry vehicles, exclusive for foodstuffs

METHOD -Weight control : autocheck weighing-Packaging control : closed boxes-Process control : automatic-Raw material suppliers certificate : product quali ty-External laboratory certificate : carried out rout inely but not on every delivery. External laboratory accreditation at cos t.-Product samples monitored till one year after prod uction date

REQUIREMENTS -Keep cool (max 20 °C) and dry -Enclosed storage away from direct light-Close the boxes after use-Product only suitable for the predescribed applica tion: foodstuff

10. QUALITY CONTROL

11. PRACTICE

APPROVED BY : ERIC VAN TICHELEN

DATE : 04/05/2012

EXAMPLE ON REQUEST

ECC nvEnergieweg 5c2390 Malle, Belgium tel : 003233092830

fax : 003233090441