Anchovy specialty with black olives
ANCHOIAD SAUCE
CONDITIONING
120 ml glass (net weight = 90 g) with OR TO 70 capsule, BPNI seal
LIST OF INGREDIENTS
Black olive pulp* from the Mediterranean basin (olive, water, salt) 52%,
Anchovy cream (salted anchovies, extra virgin olive oil) 40% origin France, Vinegar, Extra virgin olive oil, Dextrose, Garlic, Spices.
* Possible presence of nuclei
CONSERVATION
Shelf life of 3 years at room temperature (sterilized product), If open jar, consume quickly and store at +4°C.PHYSICO-CHEMICAL CHARACTERISTICS
Average pH: 4.6
Average internal pressure: minimum -0.2 bar relative
INTERNAL CONTROLS DURING MANUFACTURING
Dosing weight, Internal pressure after capping,
Capsule tightness index
CONTROLS ON FINISHED PRODUCTS
Stability test (incubated for 7 days at 37°C) for each batch
EXTERNAL CONTROLS
Stability test by the departmental analysis laboratory (once / year)ALLERGENS
Presence in the product: Anchovies (Class 4. Fish)
CROSS-CONTAMINATION
Very low possibility of presence on the manufacturing line:
Classes:
2. Crustaceans
4. Pisces
6. Soy
7. Milk products
8. Nuts
9. Celery
12. SulphitesCURRENT REGULATIONS
● HYGIENE PACKAGE: regulation (EC) n°852/2004 on hygiene rules for foodstuffs.
● Regulation (EC) No. 1169/2011 “INCO” concerning consumer information on foodstuffs
food
● Code of Fair Practices for table olives
