Hanácká potravinářská společnost sro Powdered sugar

Properties

Physical Form

• Powder, Solid
• Powder
• Solid

Physical and Chemical Requirements

Sorting by particle size and their proportion in% by weight:

Product families

Other characteristics

End Uses

Confectionery Products, Desserts

Functions

Nutritive Sweetener

Ingredient Name

Sugar

Markets

Food & Nutrition

Texture

Ground crystals, non-sticky to the touch, without lumps

Ingredient

Sugar

Technology

Food Ingredients

Packaging Type

Bags

Taste and Aroma

Sweet without any foreign flavors or odors

Product Packaging

PAP, the packaging meets the requirements of the Regulation of the Parliament and the Council EC 1935/2004

Color and Appearance

White color, or with a slight hint of color, without stains, impurities and foreign matter

Appearance

Clear or slightly opalescent

Regulatory Information

Allergens - The product does not contain allergens, it contains only traces of SO2, but with a limit below 10 mg / kg.. GMO - The product is not made from a genetically modified raw material.

Food Ingredients Functions

Nutritive Sweetener

Certifications and Compliance

• Hazard Analysis Critical Control Point (HACCP)
• IFS Certified
• ISO 22000
• ISO 9001

Product distribution method

Means of transport meeting hygienic requirements for food transport according to Act No. 110/97 Coll. on foodstuffs as amended - for packaged goods.

Microbiological Requirements

Commission Regulation / EC / 2073/2005 on microbiological criteria for foodstuffs, as amended. Chapter 1. Food safety criteria - Regular testing according to the relevant criterion is not normally useful for these foods intended for direct sugar consumption.

Food and Nutrition Applications

• Confectionery Products
• Desserts

Storage Condition and Durability

Storage conditions - Storage in accordance with Decree 76/2003 Coll. as amended for natural sweeteners. Sugar flour containing anti - caking agents shall be stored at a temperature not exceeding 30°C, relative humidity not more than 65%.. Minimum durability - Shelf life is not limited if storage conditions are observed

Basic Characters Technological Process

The white crystal sugar is ground, sorted on seeders. The sugar flour is stored in a container, before its packaging an anti-caking agent silica is dosed into the container up to 0.5%, the mixture is homogenized and the homogenized mixture of flour and silica is packed.