High qulaity Cappuccino

Technical Sheet

Production description:

Traditional Cappuccino

Product code:

*1.**1

Quantity:

Sample

Issue date:

December *0, ***1.

Parameters

Results - per **0g

Typical nutritional values

Energy (Kcal)

**8

Protein (g)

*0,4

Carbohydrates (g)

*0

Total Fat (g)

8,4

Sature Fat (g)

1,2

Trans Fat

0

Dietary Fiber

0

Sodium (mg)

**0

Microbiological values

Staphylococcus aureos

Negative

Streptococcus faecalis

Negative

Coliform organisms

Negative

Escherichia coli

Negative

Sulfide spoilage clostridium

Negative

Salmonella

Negative

Total plate count agar

6,4 x **0 *NVM/g

Mould and yeast counting

< *0 *NVM/g

Remarks

I may occasionally be tolerated that some of the nutritional value figures exceed the limit by *0% maximum.                                                                                                                                                                                                             *NVM/g (on microbiological values): "Number of Viable Microorganiosms / gram material"                                                                                                                                                                                How to prepare: it is recommended to use one part of cappuccino to three parts of hot water.                                                                                                                                                                                            Basic ingredients:sugar, whole milk, instant coffee, cocoa, sodium bicarbonate as foaming agent and vanilla.