PRODUCT SPECIFICATION SW -012 RED CHEDDAR CHEESE ILAS Polonia S.A., Giechanéw _ Ezition number: 6 Page 1 of 3 [Number of the copy: —__| Block Wott tka approximately 20 kg Dimmentions {mm} 360 x 280 x 190 Muttipack [kg] none Mutpeck dimensions ry Units on palet 40 Weight neto [kg] on palet approximately 800 Maximum amount of 6 layers on palet Dimensions of palet [m] Euro 1,20 x 0,80 or according to client's requirements ‘Sheff life 6 months Nutritrional values. : einen 1565 / 374 _ Name and sumame Position Date and signature ime ‘Quality Contol Manager {20141001 oedipal pi Reronsta Director power Ra af L- Caiman teow [4160 {— ‘Albano Noire Navarro 7 U Distributed to: Quality Control Manager Kierowmik Linii Produkeyjnych ‘Koordynator ds. ksportowych Kierownik Magazynu WyrobowPRODUCT SPECIFICATION SW -012 RED CHEDDAR CHEESE ILAS Polonia S.A., Clechanéw Edition number: 6 Page 2 of 3 Number of the copy: ip Parameter Requirements Frequency | __ Method ‘block shape, vacuum packed mutilayer barrier bag PAPE (20 1 | Appearance Rorswnktay Geartne HD (OK (eatery mechanical | Each batch damage) _ 2 | skin thin, slighty rugged; mould imprints, slight surface imperfections | Each ‘and slightly humid surface acceptable batch j a 3. [Air-pocket ‘none ; Fan | Orgenoleptic : Dilp Coneise, homogenous, flexible, a ile clammy, may appear 4 | Consistency Sonne sures or small merhantal openings homogenous, no, | Each granulation; pup sighty chew and britle acceptable : Each 5 |Borwa ‘orange, uniform ce ‘acid, clear, spley; Can be slightly bitter and present specie. Each 6 Teste and sme | 368, cea si suieeiscioaint Nore] Tolerance 7 | Fattotal % ae a exch _ IN-T31A-8623 Norm Tolerance batch | 2 8 | Fatin dry matter % aa a Norm Tolerance aa | Water content % as ease Each | pn-7ava-26232 ee ‘Norm Tolerance — “] ium chloride 40 | (NaC) content 18 18-20 bach | PN-73/A-86232 Tolerance ran 'n 4 a wit 44 [PH value 52 51-56 batch | pHmeter - | T= 100 cfuig, M=1000 efile, Za year 12. | Ecol oo External lab 13. | Salmonella =m 2ayear | extemal lab Listeria absence in 25 g 7 2a year 14 | monocytogenes _ 0, 0-5 alee 415 | Staphylococcus CJ oe fe 2ayear | extemal lab | 1g | Ghemical and biological contamination in conformity with the aw ee loneSW -012 PRODUCT SPECIFICATION Pree oe RED CHEDDAR CHEESE uid (Peicot ILAS Polonia S.A., Ciechanow Edition number. 6 Page 3 of 3 Number of the copy: Description jeddar Cheese is made out of pasteurized milk which is adjusted to the corresponding t content, The production process includes coagulation, cutting of the gelatin and the id treatment. The curd mixture is being put into moulds and pressed. Afterwards follows, ting in the satt bath. Ingredients Pasteurized milk, salt, € 509, rennet, cultures, food colouring — annato ~ E 160b, Destination ~ Product for general purpose, meant for direct consumption for every consumers group, besides of babies and people allergic to anyone of its ingredients. ‘Storage conditions Keep in dry, lean, vera place ree of any frig sme protected fom pests ‘maximum temperature + Labelling In conformity with the law ‘Transportation {In conformity with the law. Maximum carry on temperature +8°C ‘Cheddar Cheese does not containt any GMO ‘Substances - ALLERGENES [Allergen name Ye Re, 7. Corea contaring gion, 1) wheat based matodextinst ©) barley based glucose syrups 2. Shelfsh and products thereof, hybidined srains and products tereot, except for. 2) glucose syrups wheat based, containing dextrose (1) 9) cereals used to produc sloohol distitstes, inching ety alcohol of agricultural origin; ‘wheal. ye, baey, oats, Spat whey, Kamut or Rew x 3. Eggs and products thereof, 2) fish gelatin used as a medium “Fish and products there, except fo 1) fish gelatin or singlass used as ning agent in beer and wine, or viarnin or carotenoid preparations; 3, Peas and products thereof Inc] | > fo ‘adequate Unit in reference to the Sarcutur! ona, Scttt Nas 2 aos (fidget), brant ot ‘fs used to produce alcohol ist &. Soya and product thereof, except for 1) fully refined ol end soya ft (and products thereof, provided that the treatment they were ‘Subject to probably wil not fluence increasing of alergenity which is estimated by Bp misture of naturel tcopherols(E308), natural O-afackophero, natural O-alf-tocopherol ‘seca, natural D-elpha locophorel acd succinate of soya ogi: lanol vegetable ester produced fram ol sterols of in __ '. Milk and products thereof (including lactose), except for: 1) whey used for production of alcohol distillates, Including ethyl elcohol of ri amyedos regi), cashew nite (Anocardum accdonale), pecan nuts (Cane fnainensis cengerrig nuts or Gueensland nute (Macadamia lomfola), ahd product thereat, except fr 0, Mustard and products theroot, reduct of thelr origin. x communis), hazelnuts (Cons avalana), wan x (Gerthoota excolsa), pistachios (Pistaci ver) ates, Including ef alcohol of agricultural ogi 7 12, Suphur dose ave and products thereat johies {otal SO 2 content for products ready fr consumption or for products prepared for tansumetion according to producers’ indications, __ ‘conceniraions of more than 10 mph or TOmpliter pet 73. Lupine and products thereof: foc] >< |><}> 14, Maluscs and products theroot