Technical sheet hard maple candies

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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).

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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

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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

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