PART BAKED MULTI CEREAL BATARD
440G
Product code : S0678
Suggestion of presentation
PRODUCT DESCRIPTION
Technology : Part baked
Speciality bread
Bâtard bread made from wheat flour, rye, oatmeal, barley and
malted wheat. Its brown light, open texture contains seeds (sunflower,
sesame, brown and yellow flax seeds).
Physical criteria
That sold such weight (g) 440,00 (+/-)
Length (cm)
31
(+/-2)
GTIN/EAN product :
13291810006789 GTIN/EAN cardboard :
Palletizing
30-Pal. 80x120
Packaging
00-Standard
Cartons / layer
Layers / pallet
Cartons / pallet
Units / pallet
Weight net pallet (kg)
Gross weight, including pallet (kg)
4
8
32
512
23
266.2
Pieces / carton
Dim. L x w x h mm cardboard
Net weight of the carton (kg)
Gross weight of the carton (kg)
16 (16 x 1)
603x398x246
7.040
7.600
Minimum durability
12 Month
Overall - included palette (cm) height
Dimension palette
211.8
80 x 120
13291810006786
INGREDIENTS (AS SOLD)
wheat flour, water, sesame seeds, sunflower seeds, yeast, rye flour, wheat gluten, brown flax seeds, yellow flax
seeds, salt, oatmeal, barley flour, barley malt, emulsifier: E472e, flour treatment agent: E300.
cereals: 61.5%
May contain milk, soya, eggs and nuts.
Created the18/11/11byBOULER Rozenn
Modified the 03/04/15by LEPINE Claire
DELIFRANCE NORDEN AB, Garnisonsgatan 25C . 254 66 HELSINGBORG . SWEDEN,
S0678 - PART BAKED MULTI CEREAL BATARD 440G
NUTRITIONAL VALUES
Per 100 g of sold
product
Per 100 g of
product as
consumed (Baked)
Per product
% RI* per baked
product
1188
282
6.3
0.9
43.3
0.9
42.4
4.4
10.7
1.29
1262
299
6.7
1
46
0.9
45.1
4.7
11.4
1.37
5227
1241
27.7
4
190.6
3.9
186.7
19.5
47.1
5.7
62
62
40
20
73
4
104
78
94
95
Energy (kJ)
Energy (kcal)
Fat (g)
of which saturates (g)
Carbohydrate (g)
of which sugars (g)
of which starch (g)
Fibre (g)
Protein (g)
Salt (g)
*RI: reference intake of an average adult (8400kJ/2000kcal)
CHARACTERISTICS
Vegetarian product
Pork-free
Non-alcoholic
Conservation
Fat-free hydrogenated
No GM labelling
Without ionization
Baking
Forced air furnace 18 min to 190 °C
OPERATING TIPS :
From frozen, place products on baking trays. Warm oven to 220 - 230°C. Inject steam for 5 to 7 seconds.
The product as consumed values are given as an indication, in respect of the preparation and conservation conditions mentioned in
DELIFRANCE NORDEN AB, Garnisonsgatan 25C . 254 66 HELSINGBORG . SWEDEN,
Created the18/11/11byBOULER Rozenn
Modified the 03/04/15by LEPINE Claire
S0678 - PART BAKED MULTI CEREAL BATARD 440G
MICROBIOLOGICAL INFORMATION
enterobacteriaceae
E.Coli
listeria monocytogenes
Coagulase positive staphylococci
Sulphites reducing anaerobe (37ºc)
Hygiene criteria
(M=10m)
m=1000
m=10
Security criteria
m < 100
m=100
m=10
Created the18/11/11byBOULER Rozenn
Modified the 03/04/15by LEPINE Claire
DELIFRANCE NORDEN AB, Garnisonsgatan 25C . 254 66 HELSINGBORG . SWEDEN,