Item
Couverture milk chocolate Callet FT M&S CHM-Q23-558 (CHM-Q23-558)
sugar 42.0%; cocoa butter 24.0%; whole milk powder 22.5%; cocoa mass 11.0%; emulsifier: lecithins (soya) <1%; natural vanilla
flavouring <1%
Confectionery
Locations
| Location name | Address |
|---|---|
| Barry Callebaut - Belgium (Wieze) | Aalstersestraat 122 Wieze, Lebbeke 9280 BEL |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Allergens | Barry Callebaut - Belgium (Wieze) | Allergens.pdf | 3/10/2025 | 3/10/2027 |
| Country of Origin | Barry Callebaut - Belgium (Wieze) | Country of Origin.pdf | 3/7/2025 | 3/6/2028 |
| CoA Sample | Barry Callebaut - Belgium (Wieze) | NotApplicable_COASample.pdf | 3/7/2025 | 3/7/2027 |
| Sustainability (Level 1) | Barry Callebaut - Belgium (Wieze) | NotApplicable_SustainabilityLevel1.pdf | 3/7/2025 | 3/6/2028 |
| Product Specification Sheet | Barry Callebaut - Belgium (Wieze) | O_CHM-Q23-558.pdf | 3/7/2025 | 3/6/2028 |
| GMO | Barry Callebaut - Belgium (Wieze) | O_Ingredients from Potential GMO Sources_exp.2026.pdf | 3/7/2025 | 3/7/2027 |
| Shelf Life | Barry Callebaut - Belgium (Wieze) | O_Shelf life - meaning of Best before date.pdf | 3/7/2025 | 3/6/2028 |
| Lot Code | Barry Callebaut - Belgium (Wieze) | O_SIP_Belgium - Wieze_v_9_1.pdf | 3/7/2025 | 3/6/2028 |
| HACCP | Barry Callebaut - Belgium (Wieze) | O_SIP_Belgium - Wieze_v_9_1.pdf | 3/7/2025 | 3/6/2028 |
| HACCP Process Flow Diagram | Barry Callebaut - Belgium (Wieze) | O_SIP_Belgium - Wieze_v_9_1.pdf | 3/7/2025 | 3/7/2027 |
| Suitability Requirements | Barry Callebaut - Belgium (Wieze) | Suitability Requirements.pdf | 3/7/2025 | 3/6/2028 |
