Item
Milk Chocolate Compound Coating (ISM-Q8013-513) x10kg (ISM-Q8013-513)
sugar 44,5%; vegetable fat (palm kernel) 34,0%; fat-reduced cocoa powder 8,5%; whey powder (milk) 7,5%; skimmed milk powder
4,5%; emulsifier: lecithins (soya) <1%; natural vanilla flavouring <1%
Confectionery Coating
Locations
| Location name | Address |
|---|---|
| Barry Callebaut - Banbury (UK) | 14 Wildmere Rd Banbury, N/A OX16 3UU GBR |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Allergens | Barry Callebaut - Banbury (UK) | Allergens.pdf | 9/4/2024 | 9/4/2026 |
| Country of Origin | Barry Callebaut - Banbury (UK) | Country of Origin.pdf | 9/4/2024 | 9/4/2027 |
| CoA Sample | Barry Callebaut - Banbury (UK) | NotApplicable_COASample.pdf | 9/4/2024 | 9/4/2026 |
| GMO | Barry Callebaut - Banbury (UK) | O_Ingredients from Potential GMO Sources_exp.2026.pdf | 1/5/2024 | 1/4/2026 |
| HACCP | Barry Callebaut - Banbury (UK) | O_SIP_v9_2 Banbury UK.pdf | 9/4/2024 | 9/4/2027 |
| HACCP Process Flow Diagram | Barry Callebaut - Banbury (UK) | O_SIP_v9_2 Banbury UK.pdf | 9/4/2024 | 9/4/2026 |
| Lot Code | Barry Callebaut - Banbury (UK) | O_SIP_v9_2 Banbury UK.pdf | 9/4/2024 | 9/4/2027 |
| Shelf Life | Barry Callebaut - Banbury (UK) | O_TDS_04.09.2024_ISM-Q8013-513.pdf | 9/4/2024 | 9/4/2027 |
| Suitability Requirements | Barry Callebaut - Banbury (UK) | Suitability Requirements.pdf | 9/4/2024 | 9/4/2027 |
