Açai and Brasil Nut
Açai with Banana
DATASHEET
LABELING DESIGNATION: Açaí with Banana
INGREDIENTS: Açaí pulp, açaí banana cream base, drinking water, sugar, maltodextrin.
BASE INGREDIENTS: Maltodextrin, starch, sugar, acidulant, citric acid, stabilizers: guar gum, sodium carboxymethylcellulose and tara gum, synthetic flavor identical to the natural one, artificial colors: burgundy or amaranth red (E 123) and FCF brilliant blue (E 133 ). DOES NOT CONTAIN GLUTEM.
DEFINITION: Edible Ice Cream: food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, in conditions such as to guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport and delivery for consumption.
CLASSIFICATION: As for the basic composition, it is classified:
Fruit Ice Cream or Sorbets: are products made basically with pulp, juice or pieces of fruit and sugar, which can be added to other food ingredients.
ORGANOLEPTIC PROPERTIES: PHYSICAL APPEARANCE: Pasty and stable emulsion preserved in a frozen or partially frozen state
FLAVOR: Characteristic
COLOR: Characteristic
PROCESS FLOWCHART: Balancing the syrup -> Preparation of the mixture -> Homogenization -> Cooling to 4°C -> Maturation -> Filling -> Storage and freezing -18°C.
EXPIRY AND STORAGE: 12 months after the date of manufacture, store at -18°C.
PACKAGING: 200g, 450g and 860g pots. The labeling is printed on the package, with the date of manufacture, product batch and nutritional table, with good presentation, protection and product information.
LOGISTICS: Fridge cart.
Product obtained in accordance with Good Manufacturing Practices. The information stated in this technical sheet faithfully represents the components present in the final product.
NCM – 2007.99.21
*All conditions are subject to change as per individual agreement
AÇAI WITH GUARANA
DATASHEET
LABELING DESIGNATION: Açaí with Guaraná
INGREDIENTS: Açaí pulp, açaí guarana cream base, drinking water, sugar, maltodextrin.
BASE INGREDIENTS: Maltodextrin, starch, sugar, acidulant, citric acid, stabilizers: guar gum, sodium carboxymethylcellulose and tara gum, synthetic flavor identical to the natural one, artificial colors: burgundy or amaranth red (E 123) and FCF brilliant blue (E 133 ). DOES NOT CONTAIN GLUTEM.
DEFINITION: Edible Ice Cream: food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, in conditions such as to guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport and delivery for consumption.
CLASSIFICATION: As for the basic composition, it is classified:
Fruit Ice Cream or Sorbets: are products made basically with pulp, juice or pieces of fruit and sugar, which can be added to other food ingredients.
ORGANOLEPTIC PROPERTIES: PHYSICAL APPEARANCE: Pasty and stable emulsion preserved in a frozen or partially frozen state
FLAVOR: Characteristic
COLOR: Characteristic
PROCESS FLOWCHART: Balancing the syrup -> Preparation of the mixture -> Homogenization -> Cooling to 4°C -> Maturation -> Filling -> Storage and freezing -18°C.
EXPIRY AND STORAGE: 12 months after the date of manufacture, store at -18°C.
PACKAGING: 200g, 450g and 860g pots. The labeling is printed on the package, with the date of manufacture, product batch and nutritional table, with good presentation, protection and product information.
LOGISTICS: Fridge cart.
Product obtained in accordance with Good Manufacturing Practices. The information stated in this technical sheet faithfully represents the components present in the final product.
NCM – 2007.99.21
*All conditions are subject to change as per individual agreement
Acai with Passion Fruit
DATASHEET
LABELING DESIGNATION: Açaí with Passion Fruit
INGREDIENTS: Açaí pulp, açaí base, passion fruit pulp, drinking water, sugar and maltodextrin.
BASE INGREDIENTS: Maltodextrin, starch, sugar, acidulant, citric acid, stabilizers: guar gum, sodium carboxymethylcellulose and tara gum, synthetic flavor identical to the natural one, artificial colors: burgundy or amaranth red (E 123) and FCF brilliant blue. DOES NOT CONTAIN GLUTEM.
DEFINITION: Edible Ice Cream: food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, in conditions such as to guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport and delivery for consumption.
CLASSIFICATION: As for the basic composition, it is classified:
Fruit Ice Cream or Sorbets: are products made basically with pulp, juice or pieces of fruit and sugar, which can be added to other food ingredients.
ORGANOLEPTIC PROPERTIES: PHYSICAL APPEARANCE: Pasty and stable emulsion preserved in a frozen or partially frozen state
FLAVOR: Characteristic
COLOR: Characteristic
PROCESS FLOWCHART: Balancing the syrup -> Preparation of the mixture -> Homogenization -> Cooling to 4°C -> Maturation -> Filling -> Storage and freezing -18°C.
EXPIRY AND STORAGE: 12 months after the date of manufacture, store at -18°C.
PACKAGING: 200g, 450g and 860g pots. The labeling is printed on the package, with the date of manufacture, product batch and nutritional table, with good presentation, protection and product information.
LOGISTICS: Fridge cart.
Product obtained in accordance with Good Manufacturing Practices. The information stated in this technical sheet faithfully represents the components present in the final product.
NCM – 2007.99.21
*All conditions are subject to change as per individual agreement
Pure Açai
DATASHEET
LABELING DESIGNATION: Açaí Puro
INGREDIENTS: Açaí pulp, açaí base, drinking water, sugar and maltodextrin.
BASE INGREDIENTS: Maltodextrin, starch, sugar, acidulant, citric acid, stabilizers: guar gum, sodium carboxymethylcellulose and tara gum, synthetic flavor identical to the natural one, artificial colors: burgundy or amaranth red (E 123) and FCF brilliant blue (E 133 ). DOES NOT CONTAIN GLUTEM.
DEFINITION: Edible Ice Cream: food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, in conditions such as to guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport and delivery for consumption.
CLASSIFICATION: As for the basic composition, it is classified:
Fruit Ice Cream or Sorbets: are products made basically with pulp, juice or pieces of fruit and sugar, which can be added to other food ingredients.
ORGANOLEPTIC PROPERTIES: PHYSICAL APPEARANCE: Pasty and stable emulsion preserved in a frozen or partially frozen state
FLAVOR: Characteristic
COLOR: Characteristic
PROCESS FLOWCHART: Balancing the syrup -> Preparation of the mixture -> Homogenization -> Cooling to 4°C -> Maturation -> Filling -> Storage and freezing -18°C.
EXPIRY AND STORAGE: 12 months after the date of manufacture, store at -18°C.
PACKAGING: 200g, 450g and 860g pots. The labeling is printed on the package, with the date of manufacture, product batch and nutritional table, with good presentation, protection and product information.
LOGISTICS: Fridge cart.
Product obtained in accordance with Good Manufacturing Practices. The information stated in this technical sheet faithfully represents the components present in the final product.
NCM – 2007.99.21
*All conditions are subject to change as per individual agreement
Cupuaçu Cream
DATASHEET
LABELING DESIGNATION: Açaí with Banana
INGREDIENTS: Açaí pulp, açaí banana cream base, drinking water, sugar, maltodextrin.
BASE INGREDIENTS: Maltodextrin, starch, sugar, acidulant, citric acid, stabilizers: guar gum, sodium carboxymethylcellulose and tara gum, synthetic flavor identical to the natural one, artificial colors: burgundy or amaranth red (E 123) and FCF brilliant blue (E 133 ). DOES NOT CONTAIN GLUTEM.
DEFINITION: Edible Ice Cream: food products obtained from an emulsion of fats and proteins, with or without the addition of other ingredients and substances, or a mixture of water, sugars and other ingredients and substances that have been subjected to freezing, in conditions such as to guarantee the preservation of the product in the frozen or partially frozen state, during storage, transport and delivery for consumption.
CLASSIFICATION: As for the basic composition, it is classified:
Fruit Ice Cream or Sorbets: are products made basically with pulp, juice or pieces of fruit and sugar, which can be added to other food ingredients.
ORGANOLEPTIC PROPERTIES: PHYSICAL APPEARANCE: Pasty and stable emulsion preserved in a frozen or partially frozen state
FLAVOR: Characteristic
COLOR: Characteristic
PROCESS FLOWCHART: Balancing the syrup -> Preparation of the mixture -> Homogenization -> Cooling to 4°C -> Maturation -> Filling -> Storage and freezing -18°C.
EXPIRY AND STORAGE: 12 months after the date of manufacture, store at -18°C.
PACKAGING: 200g, 450g and 860g pots. The labeling is printed on the package, with the date of manufacture, product batch and nutritional table, with good presentation, protection and product information.
LOGISTICS: Fridge cart.
Product obtained in accordance with Good Manufacturing Practices. The information stated in this technical sheet faithfully represents the components present in the final product.
NCM – 2007.99.21
*All conditions are subject to change as per individual agreement
BRASIL NUT
TRADE NAME: Brazil nut or Pará nut.
SCIENTIFIC NAME: Bertholletia excelsa Bonpl.
TYPES OF PRODUCTS:
DRY: Brazil nuts with shell
CONVENTIONAL: Peeled Brazil nuts.
QUEBRADA: Assorted pieces of chestnuts
MIX: Process malfunctions
CLASSIFICATION:
DRY
EXTRA LARGE: 36 units/lb
LARGE: 45 – 50 units/lb
MEDIUM: 57 – 62 units/lb
SMALL: above 62 units/lb
CONVENTIONAL
EXTRA SIZE:70 – 90 units/lb, SIZE: 90 – 110 units/lb, AVERAGE: 110 – 130 units/lb, SIZE: 130 – 160 units/lb
PACKAGING
TYPE OF PACKAGING: DRY: Jute bag and CONVENTIONAL: Vacuum-packed laminated bag liner, packed in a cardboard box.
NET WEIGHT: 20 kg
INFORMATION ABOUT GLUTEN AND ALLERGENS: Does not contain gluten. Brazil nuts (Bertholletia excelsa Bonpl) is considered an allergen. Absence of almonds: hazelnuts, cashews, macadamias, walnuts, pistachios and peanuts.
OTHER INFORMATION: Brazilian product. Validity and batch, see packaging.
TRANSPORTATION: The product is transported sheltered from the sun and rain, not being packaged with other materials that have a risk of cross contamination.
HANDLING AND STORAGE INSTRUCTIONS: The product must be kept at room temperature and stored in a dry and cool place, away from heat sources and strong odors. After opening, keep the product packaging tightly sealed to preserve its characteristics and properties.
VALIDITY: Valid for 12 months from the date of manufacture.
APPLICATION AND RECOMMENDED USE: The product can be used in the preparation of bread, cakes, granola, chocolate, cereal bar, biscuits and numerous sweet and savory recipes. When processed, it can also be used in drinks and vitamins.
ORGANOLEPTIC CHARACTERISTICS
CROCANCE: Crispy
TASTE: Characteristic
ODOUR: Characteristic
PHYSICAL-CHEMICAL CHARACTERISTICS
MOISTURE Dry: 10% and Conventional: 2.5 – 6.0%
FILM Dry: – and Conventional: 3% max
RANCIDEZ Dry: negative and Conventional: negative
Microbiological Characteristics
Microbiological Analysis Specification
Aflatoxins B1, B2, G1 and G2 10 μk/kg
Coliforms at 45 °₢ 10³ NMP/g max
Salmonella SP/25g Absence
Note: The microbiological limits presented are in accordance with the standard of current tax legislation of RDC No. 12/2001 – ANVISA and IN No. 11/2010 (MAPA)
MICROSCOPIC AND MACROSCOPIC FEATURES
Presence of live or dead infestation or insect fragment: Negative
Presence of impurities of any nature, such as: glass, metals, stones, paper, highlights, grease, among others: Negative
INTERNAL PRODUCTION AND QUALITY CONTROLS
The company has an information record system, ensuring batch traceability and safety of the products produced.
COMMERCIALIZATION
Single sale or palletized cargo
REFERENCE LEGISLATION
RDC No. 12/2001 – ANVISA., IN No. 11/2010 – MAPA., RDC No. 07/2011 – ANVISA.
NCM – 08012
*All conditions are subject to change as per individual agreement
