TECHNICAL INFORMATION SHEET 2017 CREATION DATE : AOÛT 29th2016 MODIFICATION DATE : MARCH 27th 2017
MAPLE JELLY COUNTRY OF ORIGIN : Canada INGREDIENTS : Maple Syrup, water, agar-agar PRODUCT DESCRIPTION : Maple jelly may be used as an ingredient in your recipes or as a spread. Spread it over meats prior to cooking or even on toast, cheese or pastries. PACKAGING :
Glass containers of 30, 115 and 130ml are available. It also can be purchased in plastic tubs of 2kg. NUTRITION FACTS :
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TECHNICAL INFORMATION SHEET 2017 CREATION DATE : AOÛT 29th2016 MODIFICATION DATE : MARCH 27th 2017
STORAGE CONDITION REQUIREMENTS : Maple jelly needs to be stored at room temperature between 20-25 degrees Celsius, and below 60 degrees of humidity. Refrigerate after opening. Heat and light exposure could affect the quality and the color of the product. Maple Jelly in plastics jars must be refrigerate at all times. SHELF LIFE : Maple jelly could be preserved for two years if specific storage conditions are applied. ALLERGENS AND GMO : We apply procedures to avoid cross-contamination between products with allergens and the maple jelly. This product is not made with ingredients from genetically modified organisms. PRODUCTION CODE EXPLANATION. EXEMPLE : 12345, follows the Julian calendar 123 : Julian production day. 4 : Year of the production day. 5 : Production time. GUARANTEE : Expiration dates confirm that the product will be proper for consumption until that date. Expiration dates do not guarantee that the product will have the same color or the same fresh delicious taste during its lifetime. Maple jelly can be adulterated by light and heat. It is important for the products to be well stored in a cool and dark area. CERTIFICATIONS : Products certified Organic : Products certified Kosher : Canadian Food Inspection Agency (CFIA) Establishment certified HACCP
For Canada and United States, from EcoCert Canada, are available. By Jewish Community Council of Montréal are available Registration 3797. By Canadian Food Inspection Agency (CFIA).
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TECHNICAL INFORMATION SHEET 2017 CREATION DATE : AOÛT 29th2016 MODIFICATION DATE : MARCH 27th 2017
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 NO
YES 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 BRANS ETC.
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 METABISULPHITES ETC.
YES NO
YES NO
YES NO
OTHERS (AS CONSIDERED NECESSARY)
YES NO
YES NO
YES NO
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TECHNICAL INFORMATION SHEET 2017 CREATION DATE : AOÛT 29th2016 MODIFICATION DATE : MARCH 27th 2017
SPÉCIFICATIONS : PHYSICAL
CHARACTERISTICS
METHOD
APPEARANCE
SOLID, BROWN-CLEAR
VISUAL EVALUATION
TEXTURE
JELLY
PHYSICAL EVALUATION
TASTE
SWEET / CHARACTERISTIC OF MAPLE FLAVOR
SENSORIAL EVALUATION
VOLUME
= OR GREATER THAN 2%
VOLUMETRIC CYLINDERS
WEIGHT
VARIABLE
SCALE
LIGHT TRANSMISSION / %
NOT APPLICABLE
SPECTROPHOTOMETER
64/65
REFRACTOMETER
NONE
FINE FILTRATION, VISUAL EVALUATION
CHEMICAL
CHARACTERISTICS
METHOD
MOISTURE
34.70%
EXTERNAL LABORATORY ANALYSIS
AW
0.87
EXTERNAL LABORATORY ANALYSIS
PH
BETWEEN 5.8 AND 7
PH-METER
MICROBIOLOGICAL
CHARACTERISTICS
METHOD
YEAST AND MOLD
< 5 UFC/G
EXTERNAL LABORATORY ANALYSIS
SOLUBLE SOLIDS CONCENTRATION / BRIX FOREIGN PARTICULE
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