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Vitaminized Milk Chocolate Egg + Calcium: Pieces Weighing At Least 100G (Free Of Hydrogenated Fat). Item Description: Milk Chocolate Added With Mix Of Vitamins And Calcium, In The Shape Of An Easter Egg, With Selected Raw Material. Ingredients: Sugar, Cocoa Liquor, Cocoa Butter, Whey Permeate Powder, Skimmed Milk Powder, Calcium Carbonate, Mixture Of Vitamins And Minerals (Vitamin A, Vitamin D, Vitamin C, Vitamin B2, Vitamin B3, Vitamin B5, Vitaminab6, Calcium, Iron And Maltodextrin), Salt, Emulsifiers Soy Lecithin And Polyglycerolpolyricinoleate And Synthetic Flavoring Identical To Natural Vanilla. Gluten-Free. Contains Lactose. Allergens Contains Soy And Milk Derivatives. May Contain Peanuts, Cashew Nuts, Brazil Nuts, Walnuts And Hazelnuts. Product In Accordance With Legislation, Issued By Anvisa In Rdc No. 723 Of July 1, 2022, Being Obtained From A Mixture Of Cocoa Derivatives (Theobroma Cacaol.), Cocoa Mass (Or Paste Or Liquor), And Cocoa Powder And Cocoa Butter, With Other Ingredients, Containing At Least 25% (G/100 G)Total Cocoa Solids. Packaging - Easter Egg Packed In Silver Lead Paper, Wrapped In Litrographed Fancy Paper Containing The Ingredients, Nutritional Information And Manufacturers Data, Tied With Ribbon Affixed With A Label Containing Weight And Expiration Date., Lactose-Free Chocolate Egg Pieces Weighing At Minimum 100 G. Item Description: The Product Obtained From The Mixture Of Cocoa Derivatives, Cocoa Powder And Or Cocoa Butter, Soy Based (Lactose Free), 32% (G/100 G) Total Cocoa Solids. The Product Must Be In The Shape Of An Easter Egg, With The Typical Consistency Of Chocolate Bars. Characteristics: It Must Be Obtained, Processed, Packaged, Stored, Transported And Preserved In Conditions That Do Not Produce, Develop Or Add Physical, Chemical Or Biological Substances That Put The Health Of The Consumer At Risk. Current Legislation On Good Manufacturing Practices Must Be Complied With. Resolution No. 264 Of Anvisa, Of September 22, 2005, Published In The D.O.U. - Official Gazette Of The Union; Executive Branch, September 23, 2005. When Preparing A Lactose-Free Egg, The Cocoa Corresponding To The Type Must Be Included, In The Proportion Of 32%. The Sugar Used In Its Preparation Should Normally Be Sucrose, Which Can Be Partially Replaced By Pure Glucose, With The Exception Of Lactose, And The Addition Of Any Form Of Fat And Foreign Oils To Any Type Of Chocolate And/Or Cocoa Butter Is Not Tolerated. Chocolate Cannot Contain Foreign Starches Or Starches. The Product Must Be In The Shape Of An Easter Egg, And Of A Typical Milk Chocolate Consistency, Containing Chocolates Based Exclusively On Milk Chocolate And Sweet Delight. Diet Chocolate Egg Must Be Obtained, Transported And Preserved In Conditions That Do Not Produce, Develop And Or Add Physical, Chemical Or Biological Substances That Put The Consumers Health At Risk. Current Legislation On Good Manufacturing Practices Must Be Followed. Resolution Rdc No. 264 Of Anvisa, Of September 22, 2005, Published In The D.O.U. - Official Gazette Of The Union; Executive Branch, September 23, 2005. In The Preparation Of The Diet Egg, The Proportion Is 32%. It Shouldnt Be
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