TECHNICAL INFO

• GENERAL

  Group Code Case	29151009
  Main brand display name	PAPILLON
  Long display name (language choice)	Roquefort Papillon AOC Rouge Portion 12x100g
  Group technology (name)	Processed Cheese
  Shelf display name	SELF-SERVICE (FRESH PRODUCTS)
  Raw material display name	MILK - EWE'S

• INGREDIENTS

  Ingredient list	Raw ewe’s milk, Salt, Rennet, Lactic ferments, Penicillium roqueforti.

• NUTRITIONAL ANALYSIS PER 100G OF FINISHED PRODUCT

  Total fat Value per 100g	32
  Saturates Value per 100g	20
  Carbohydrates Value per 100g	1.8
  Reducing sugars Value per 100g	0
  Proteins Value per 100g	21
  Energy in kcal Value per 100g	379
  Energy in kJ Value per 100g	1572
  OTHER NUTRIENTS VALUE PER 100G:
  Calcium mg	660.00
  Potassium mg	61.00

• TECHNICAL INFORMATION

  Customs nomenclature code	0406401000
  Approval number	FR 12.203.026 CE
  Gar. Shelf Life*	110
  Type of expiry date given	BEST_BEFORE_DATE

• LOGISTICS STORAGE

  Moisture % Minimum
  Moisture % Maximum
  Maximum storage temperature value	6
  Minimum storage temperature value	2

• LOGISTICS PRODUCT

  GTIN	3177890001008
  Depth	130
  Width	120
  Height	24
  Sizes.Unity	MM
  Net Weight	0.1
  Marketing.Unity	KG
  Gross Weight	0.112
  Marketing.Unity	KG

• LOGISTICS CASE CA

  GTIN	03177890003552
  Net Weight	1.2
  Marketing.Unity	KG
  Gross Weight	1.6
  Number of component	12
  Depth	330
  Width	138
  Height	120
  Sizes.Unity	MM

• LOGISTICS PALETTE PL

  GTIN	53530560510098
  Number of low grade item layers	6
  Number of low grade items per layer	18
  Depth	1200
  Width	800
  Height	1100
  Net Weight	129.6
  Marketing.Unity	KG
  Gross Weight	197.8
  Number of component	108
  Sizes.Unity	MM

• PRODUCT COMPOSITION

  Salt % Mini	3.6
  Salt % Maxi
  Dry matter % Mini	55
  Dry matter % Maxi
  Fat in dry matter (min as %)	55
  Fat in total weight (average as %)	32

• ALLERGENS

  Milk and milk-based products (including lactose).	CONTAINS
  Cereals containing gluten (wheat rye barley oats spelt Kamut or their hybrid strains) and products made from these cereals.	FREE_FROM
  Shellfish and shellfish-based products.	FREE_FROM
  Fish and fish-based products.	FREE_FROM
  Eggs and egg-based products.	FREE_FROM
  Peanuts and peanut-based products.	FREE_FROM
  Soy and soy-based products.	FREE_FROM
  Nuts (almonds hazelnuts walnuts cashew nuts pecan nuts Brazil nuts pistachios Macadamia nuts and Queensland nuts) and products made from these nuts.	FREE_FROM
  Celery and celery-based products.	FREE_FROM
  Mustard and mustard-based products.	FREE_FROM
  Sesame seeds and sesame seed-based products.	FREE_FROM
  Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg / l expressed as SO2.	FREE_FROM
  Lupin and lupin-based products	FREE_FROM
  Molluscs and mollusc-based products	FREE_FROM

• QUALITY STANDARDS

  External appearance Ideal profile	White paste with blue veins generated by the action of the Penicillium Roquefortii, and well spread from the heart to the cheese crown.
  Internal appearance Ideal profile	Creamy off white paste, Many evenly distributed green/blue mould cavities, Mould cavity size varies, Lines of blue/grey mould present where the cheese has been injected with mould, Cavities can go all the way through the cut piece, Grey/blue/green mould visible within the majority of the crevices and holes & some filaments of mould apparent,.......
  Texture Ideal profile	Smooth and creamy damp, with a slight graininess, As cheese warms to room temperature, some whey is lost and the paste becomes slightly spreadable
  Taste Ideal profile	Good balance of saltiness and strong blue tones. Neither should overpower each other. Salty, Creamy, strong blue, Slightly acidic aftertaste.
  Odour Ideal profil	Sheep’s milk blue cheese aroma, Piquant & tangy, strong.

• QUALITY STAND BACTERIOLOGICAL STAND

  SAFETY CRITERIA CODE
  SAFETY CRITERIA DISPLAY NAME
  SAFETY CRITERIA LIMIT VALUE MIN
  SAFETY CRITERIA LIMIT VALUE MAX
  SAFETY CRITERIA NOTES
  PROCESS HYGIENE CRITERIA CODE
  PROCESS HYGIENE CRITERIA DISPLAY NAME
  PROCESS HYGIENE CRITERIA LIMIT VALUE MIN
  PROCESS HYGIENE CRITERIA LIMIT VALUE MAX
  PROCESS HYGIENE CRITERIA SAMPLING N
  PROCESS HYGIENE CRITERIA SAMPLING C
  PROCESS HYGIENE CRITERIA NOTES
  OTHER SPECIFIC NATIONAL CRITERIA CODE
  OTHER SPECIFIC NATIONAL CRITERIA DISPLAY NAME
  OTHER SPECIFIC NATIONAL CRITERIA LIMIT VALUE MIN
  OTHER SPECIFIC NATIONAL CRITERIA LIMIT VALUE MAX
  OTHER SPECIFIC NATIONAL CRITERIA SAMPLING N
  OTHER SPECIFIC NATIONAL CRITERIA SAMPLING C
  OTHER SPECIFIC NATIONAL CRITERIA NOTES

• PACKAGING COMPOSITION / PRIMARY PACKAGING

  OUTER PACKAGING TYPE	7
  OUTER PACKAGING TYPE DISPLAY NAME	Film
  COMPONENT	POLYMER_OT
  COMPONENT DISPLAY NAME
  WEIGHT VALUE	12
  WEIGHT UNIT	GR
  COMMENT

• PACKAGING COMPOSITION / SECONDARY PACKAGING CASE

  OUTER PACKAGING TYPE	2
  OUTER PACKAGING TYPE DISPLAY NAME	Case
  COMPONENT	PAPER_PAPE
  COMPONENT DISPLAY NAME
  WEIGHT VALUE	256
  WEIGHT UNIT	GR
  COMMENT

• PACKAGING COMPOSITION / PALLET COMPONENT PL

  GTIN	53530560510098
  COMPONENT CODE (CHILD)	29151009
  COMMERCIAL UNIT TYPE COMPONENT	CA
  PALLET PROTECTION TYPE	UNP
  PALLET COMPONENT	3
  PALLET COMPONENT DISPLAY NAME	Wood
  WEIGHT	25000
  UNIT	GR
  COMMENT
  HANDLING SUPPORT HEIGHT	150
  UNITY OF HEIGHT OF HANDLING INSTRUCTIONS	MM
  RE-USEABLE PALLET SUPPORT INDICATION	2
  PALLET SUPPORT TYPE	11