PRODUCT DESCRIPTION TABLE FLOUR GOLDEN COINS
| NUMBER | FEATURE | DESCRIPTION |
| 1 | Product Name | Flour gold coin. |
| 2 | Product Code | D0300003. |
| 3 | Ingredients (raw materials, additives) | 1. Wheat |
| 2. Acid Ascorbic | ||
| 3. β-xylanase endo-1,4-α-amylase | ||
| 4. Diacetyl tartaric acid ester of mono glycerides | ||
| 4 | Other important indicators of quality components | Status: fine wheat powder, garlic, not blocking |
| Flavor: bland, pleasant, no strange taste (bitter, sour, rancid, infamous), no smell of mold. | ||
| Color: white ivory | ||
| No impurities: trash, metal, earth, sand | ||
| No insects, insects. | ||
| Humidity not exceeding 14% | ||
| 5 | Packaging Material | PP Package |
| 6 | Method of preservation, transportation & raw material receiving | Raw materials are purchased from other suppliers granted certification standards for food safety |
| - How to store: Store dry, cool temperatures ≤ 300C, φ ≤ 70% | ||
| -Shipping of raw materials by trucks to ensure safe standards of food hygiene | ||
| -In place of the company imported raw materials: the sensory test, humidity test, gluten, white, ash, falling number, key content, impurities, before being processed (raw materials only reach required) | ||
| 7 | Packaged product specifications (weight) | 40kg/bao, 25kg/bao |
| 8 | Condition of packaging | Semi-automatic packaging machines |
| 9 | Storage conditions | Preserving a dry, cool |
| ≤ 300C temperature, φ ≤ 70% | ||
| 10 | Shelf from the date of production | 3 months |
| 11 | Condition of product delivery transportation | Means of transport must be dry and clean, lined, protection of the canvas, without affecting flavor products |
| 12 | Where consumption | Domestic sales |
| 13 | Using products | Product must be processed |
| 14 | Users | Products for all consumers |
| 15 | The information on labels (user guide, how to preserve) | Product · |
| · Manufacturing at (Name of manufacturers) | ||
| · Address | ||
| Bodyweight | ||
| Using · | ||
| · Being part | ||
| · Date production | ||
| • The time limit for use | ||
| How to preserve · | ||
| Were verified by: | Date : 27/12/2008 | |
| General director | Signature: |