TECHNICAL INFORMATION SHEET 2017 CREATION DATE : NOVEMBER 23rd 2016 MODIFICATION DATE : DECEMBER 16th 2016
HARD MAPLE CANDIES COUNTRY OF ORIGIN : Canada INGREDIENT : Pure Maple Syrup PRODUCT DESCRIPTION : Maple candies are made from pure maple syrup and come in the shape of maple leaves. It’s a treat that slowly melts in your mouth and awakens your taste buds with its unique maple flavor. PACKAGING :
The maple candies are individually wrapped and sold in bags of 90g they are also available in boxes of 5kg. NUTRITION FACTS :
STORAGE CONDITION REQUIREMENTS : Page 1 of 4
TECHNICAL INFORMATION SHEET 2017 CREATION DATE : NOVEMBER 23rd 2016 MODIFICATION DATE : DECEMBER 16th 2016
Store in a cool, dark place, heat and light can decrease the percentage and affect the quality and the color. Must not exceed temperatures of 75°F (24°C). SHELF LIFE : Candies could be preserved for one year if specific storage conditions and temperatures are applied. ALLERGENS AND GMO : Milk or milk products also sulphites, may be used in other products on the same production line. We apply highly controled procedures to avoid cross-contamination between products and to avoid any allergic reaction. PRODUCTION CODE EXPLANATION. First 2 numbers : Year 3 last numbers : Day of the year Example : 16001 = January 1, 2016 GUARANTEE : Expiration dates confirm that the product will be proper for consumption until specified date. Expiration dates do not guarantee that the product will have the same color or the same fresh delicious taste during its lifetime. Soft maple candies can be adulterated by the light and the heat and excessive humidity. It is important for the products to be well stored in a dark place. Customers are responsible to control the storage conditions. CERTIFICATIONS : Products certified Organic : Products certified Kosher :
For Canada and United States, from ÉcoCert Canada, are available. By Jewish Community Council of Montréal are available.
Canadian Food Inspection Agency (CFIA)
Registration 3797.
Establishment certified HACCP
By Canadian Food Inspection Agency (CFIA).
Page 2 of 4
TECHNICAL INFORMATION SHEET 2017 CREATION DATE : NOVEMBER 23rd 2016 MODIFICATION DATE : DECEMBER 16th 2016
COMPONENT
FOUND
PRESENT IN
PRESENT IN
IN THE PRODUCT
OTHER PRODUCTS THAT ARE PRODUCE ON THE SAME EQUIPMENT
YOUR PLANT
PEANUT OR ITS DERIVATIVES, E.G., PEANUT - PIECES, PROTEIN, OIL, BUTTER, FLOUR, AND MANDELONA NUTS (AN ALMOND FLAVOURED PEANUT PRODUCT) ETC. PEANUT MAY ALSO BE KNOWN AS GROUND NUT.
YES NO
YES NO
YES NO
TREE NUTS (ALMONDS, BRAZIL NUTS, CASHEWS, HAZELNUTS(FILBERTS), MACADAMIA NUTS, PECANS, PINE NUTS (PINYON, PINON), PISTACHIOS AND WALNUTS OR THEIR DERIVATIVES, E.G., NUT BUTTERS AND OILS ETC.
YES NO
YES NO
YES NO
SESAME OR ITS DERIVATIVES, E.G., PASTE AND OIL ETC.
YES NO
YES NO
YES NO
MILK OR ITS DERIVATIVES, E.G., MILK CASEINATE, WHEY AND YOGURT POWDER ETC.
YES NO
YES
YES
NO
NO
EGGS OR ITS DERIVATIVES, E.G., FROZEN YOLK, EGG WHITE POWDER AND EGG PROTEIN ISOLATES ETC.
YES NO
YES NO
YES NO
FISH OR ITS DERIVATIVES, E.G., FISH PROTEIN AND EXTRACTS ETC.
YES NO
YES NO
YES NO
SHELLFISH (INCLUDING CRAB, CRAYFISH, LOBSTER, PRAWN AND SHRIMP) AND MOLLUSCS (INCLUDING SNAILS, CLAMS, MUSSELS, OYSTERS, COCKLE AND SCALLOPS) OR THEIR DERIVATIVE, E.G., EXTRACTS ETC.
YES NO
YES NO
YES NO
SOY OR ITS DERIVATIVES, E.G., LECITHIN, OIL, TOFU AND PROTEIN ISOLATES ETC.
YES NO
YES NO
YES NO
WHEAT OR ITS DERIVATIVES, E.G., FLOUR, STARCHES AND
YES NO
YES NO
YES NO
MUSTARD OR ITS DERIVATIVES, E.G., MUSTARD SEEDS, MUSTARD FLOUR, GROUND MUSTARD, PREPARED MUSTARD ETC
YES NO
YES NO
YES NO
SULPHITES, E.G., SULPHUR DIOXIDE AND SODIUM ETC.
YES
YES
NO
NO
YES NO
YES NO
YES NO
YES NO
OTHERS (AS CONSIDERED NECESSARY)
BRANS ETC.
METABISULPHITES
Page 3 of 4
TECHNICAL INFORMATION SHEET 2017 CREATION DATE : NOVEMBER 23rd 2016 MODIFICATION DATE : DECEMBER 16th 2016
SPÉCIFICATIONS : PHYSICAL
CHARACTERISTICS
METHOD
APPEARANCE
BROWN TRANPARENT
VISUAL EVALUATION
TEXTURE
SOLID, SMOOTH
PHYSICAL EVALUATION
TASTE
SWEET
CHARACTERISTIC OF MAPLE FLAVOR
SENSORIAL EVALUATION
VOLUME
NOT APPLICABLE
VOLUMETRIC CYLINDERS
WEIGHT
= OR GREATER THAN 2 %
PRECISION SCALE
LIGHT TRANSMISSION / %
NOT APPLICABLE
SPECTROPHOTOMETER
NONE
REFRACTOMETER
NONE
SOLUBLE SOLIDS CONCENTRATION / BRIX FOREIGN PARTICULE CHIMIQUES
TOLÉRANCE
FINE FILTRATION, VISUAL EVALUATION MÉTHODE
MOISTURE
2,80 %
EXTERNAL LABORATORY ANALYSIS
AW
0,33
EXTERNAL LABORATORY ANALYSIS
MICROBIOLOGICAL
CHARACTERISTICS
METHOD
YEAST AND MOLD
< 10 UFC/G
EXTERNAL LABORATORY ANALYSIS
PHATOLOGICAL MICROORGANISMS
0
EXTERNAL LABORATORY ANALYSIS
Page 4 of 4