Item
Compound coating dark (G-PRVP7-111)
Compound coating dark
Sugar 48.0%; fully hydrogenated vegetable fat (coconut, palm kernel) in varying proportions 34.5%; fat-reduced cocoa powder 16.5%; stabiliser: E492<1%; emulsifier: lecithins (soya) <1%
Locations
| Location name | Address |
|---|---|
| Barry Callebaut - Belgium (Wieze) | Aalstersestraat 122 Wieze, Lebbeke 9280 BEL |
Documents
| Type | Location |
|---|---|
| Allergens | Barry Callebaut - Belgium (Wieze) |
| Country of Origin | Barry Callebaut - Belgium (Wieze) |
| GMO | Barry Callebaut - Belgium (Wieze) |
| Item Questionnaire | Barry Callebaut - Belgium (Wieze) |
| National Bioengineered Food Disclosure Standard (Simplified) | Barry Callebaut - Belgium (Wieze) |
| Halal | Barry Callebaut - Belgium (Wieze) |
| Nutrition | Barry Callebaut - Belgium (Wieze) |
| Kosher | Barry Callebaut - Belgium (Wieze) |
| Gluten | Barry Callebaut - Belgium (Wieze) |
| Ingredient Statement | Barry Callebaut - Belgium (Wieze) |
| Vegan/Vegetarian Statement | Barry Callebaut - Belgium (Wieze) |
| Shelf Life | Barry Callebaut - Belgium (Wieze) |
| Product Specification Sheet | Barry Callebaut - Belgium (Wieze) |
| No Animal Ingredient Statement | Barry Callebaut - Belgium (Wieze) |
| HACCP | Barry Callebaut - Belgium (Wieze) |
| HACCP Process Flow Diagram | Barry Callebaut - Belgium (Wieze) |
| Lot Code | Barry Callebaut - Belgium (Wieze) |
| Safety Data Sheet (SDS) | Barry Callebaut - Belgium (Wieze) |
| Suitability Requirements | Barry Callebaut - Belgium (Wieze) |
