Item
EB 03.01.00 BOB Bun Premix (1121)
EB03.01.00 BOB Bun Premix
Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals.
Premix for the manufacture of hamburger buns
Sugar (40 – 60%), Wheat Gluten (30 – 50%), Bread Improver [Soya, Emulsifiers (E481, E471), Flour Improver (E300), Wheat Gluten, Food Grade Enzymes] (1-10%), Salt (1- 10%), Wheat Flour (1- 10%), Preservatives [Calcium Propionate (E282); Sodium Diacetate (E262ii)](1-10%).
Allergens: Wheat, Gluten, Soya
Locations
| Location name | Address |
|---|---|
| Bake Tech | 7 Oostenberg Road Durbanville Industrial Park Cape Town, WC 7550 ZAF |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Allergens | Bake Tech | Allergens.pdf | 2/20/2017 | 2/20/2019 |
| HACCP | Bake Tech | BT HACCP 07.1 CCP & OPRP Plan_Dry Blend Premixes_V7.pdf | 1/12/2017 | 1/12/2020 |
| Halal | Bake Tech | BT Halaal Certificate 2018.pdf | 1/1/2018 | 12/31/2018 |
| GMO | Bake Tech | BT PrP 05.16.12 GMO Statement_1121 EB03.01.00 BOB Bun premix.pdf | 12/20/2016 | 12/20/2018 |
| BSE - TSE | Bake Tech | BT PRP 05.16.17 BSE-TSE Statement_1121 Eb03.01.00 BOB Bun premix.pdf | 1/11/2017 | 1/11/2020 |
| Irradiation Status Statement | Bake Tech | BT PrP 05.16.19 Irradiation Statement_1121 EB03.01.00 BOB Bun Premix.pdf | 1/13/2017 | 1/13/2019 |
| Shelf Life | Bake Tech | BT PrP 05.16.20 Shelf Life Statement_1121 EB03.01.00 BOB Bun Premix.pdf | 2/20/2017 | 2/20/2020 |
| Lot Code | Bake Tech | BT PRP 05.16.8 Batch Code Explanation_1121 EB03.01.00 BOB Bun Premix.pdf | 2/20/2017 | 2/20/2020 |
| Ingredient Statement | Bake Tech | BT PRP 15.5.1.1121 EB03.01.00 BOB Bun Premix Specification_V13.pdf | 12/20/2016 | 12/20/2017 |
| Product Specification Sheet | Bake Tech | BT PRP 15.5.1.1121 EB03.01.00 BOB Bun Premix_V15.pdf | 7/20/2018 | 7/19/2021 |
| Safety Data Sheet (SDS) | Bake Tech | BT PRP 15.6 Finished Product MSDS_1121 EB03.01.00 BOB Bun Premix.pdf | 2/28/2018 | 2/28/2020 |
| Country of Origin | Bake Tech | Country of Origin.pdf | 2/20/2017 | 2/20/2020 |
| Nutrition | Bake Tech | Nutrition.pdf | 2/20/2017 | 2/20/2020 |
