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Product Specification Product Name: Chocolate Brownie Fudge Cake

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Product Specification Product Name: Chocolate Brownie Fudge Cake 2/23/2017 foodspecifications.com Full Specification Product Specification Last Amended: 10/03/2016 Version #: 5 Validated By: Zuzana on 10/03/2016 Supplier Validation by on 10/03/2016. Supplier Version:0 The English Cheesecake Company Chocolate Brownie Fudge Cake The English Cheesecake Company N335 Product Name: 9'' ­14 Cut Product Code: Product Details Product Name: Chocolate Brownie Fudge Cake Marketing Description: Made to our own unique recipe , a devilishly dark moist and dense chocolate cake filled with rich chocolate fudge sauce then topped with more fudge sauce and chunks of chocolate brownie. Product Code: N335 Legal Product Name: Chocolate Brownie Fudge Cake Primary Country of Origin: United Kingdom Additional Countries of Origin: UK Country of final packaging/manufacture: UK City/Region of origin: London, UK Brand Name: English Cheesecake Process Category: Unbaked Vegetable Source: Product Subtitle: Product Variety: VAT Rate: Zero Rated Product Category: Desserts Supplier Details Registered Company Name: The English Cheesecake Company Ltd Trading Name: The English Cheesecake Company Ltd Registered Address: Finsgate 5 ­ 7 Cranwood Street, London, EC1V 9EE Company Registration Number: 03952398 Supplier Type: Manufacturer Health Mark: Not Applicable Manufacturing Site Address (if different from registered): Units 53 ­ 55, Pall Mall Deposit, 124 ­ 128 Barlby Road, London W10 6BL EU Factory Code: Not Applicable Website Address: www.englishcheesecake.com Supplier Contacts Name:Esther Kawana Role:Technical Manager Telephone:020 89649556 Email:[email protected] Name:Philip Weldon Role:Account Manager Telephone:020 89649556 Email: Name:Ann Starkey Role:Purchasing Contact Telephone:020 89649556 Email:[email protected] Name:James Atkinson Role:Accounts Contact Telephone:020 89649556 Email:[email protected] Name:Philip Weldon Role:Emergency Contact Telephone:020 89649556 Email:[email protected] Accreditations Do you fully comply with the Food Safety Act 1990 (as amended)?: Yes Fair Trade Approved?: No Soil Association Accredited?: Not Relevant http://137.117.186.47/TechnicalSpecifications/xmlversion/master.aspx?id=82645&fid=0 1/9 2/23/2017 foodspecifications.com Full Specification Dolphin Friendly?: Not Relevant Red Tractor Approved?: Not Relevant Pertinant Legislation: Marine Stewardship Approved: Not Relevant View Attached Document: SAI Global S&L Certificate View Attached Document: No File Present Accreditation Certifications Accreditation Body Level Certificate Expiry Date View Document EFSIS S&L Not Set Certificate Ingredients Ingredient Declaration (Checked against Label): Sugar, Chocolate (15%) [Cocoa Mass, Sugar, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier; Soya Lecithin], Fortified Wheat Flour [Wheat Flour, (Calcium, Iron, Niacin, Thiamin) Raising Agents; (E500, E341)], Glucose Syrup, Rapeseed Oil, Water, Egg, Fat Reduced Cocoa Powder, Double Cream (Milk), Milk, Sour Cream (Milk), Butter (Milk), Glycerine, Colours; (Plain Caramel, Betanin, Vegetable Carbon), Raising Agents(E500, E450, Rice Flour), Dates, Preservative (Potassium Sorbate), Salt, Natural Vanilla Flavouring, Modified Starch (Maize). Allergy Advice: : For allergens, including cereals containing gluten, see highlighted ingredients. May also contain traces of:: Name/Location Country/(ies) % Vegetable Country/(ies) Ingredient Quality/Grade of Ingredient of Breakdown Source of Origin Supplier Manufacture View + Chocolate Fudge Cake Batter (No Chocolate Compound 55.3% Specification View + Chocolate Fudge Filling/Topping (B007) 22.6% Specification View + Chocolate Fudge Filling/Topping (B007) 17.6% Specification View + Chocolate Brownie for Toppings & Inclusions (B017) 6.0% Specification View + Chocolate Drizzle/Topping 3.5% Specification View + Moisture loss during cooking ­5.0% Specification Nutritional Information Measure per 100g per portion Energy (kJ) 1630 2320 Energy (kcal) 390 555 Fat (g) 21.42 30.45 of which saturated (g) 7.90 11.22 of which mono unsaturated (g) 8.19 11.65 of which poly unsaturated (g) 3.00 4.27 of which trans unsaturated (g) 0.21 0.29 Carbohydrate (g) 42.71 60.71 of which sugars (g) 28.49 40.49 Non Milk Extrinsic Sugars (g) 0.63 0.89 of which starch (g) 13.41 19.06 Fibre (g) 3.41 4.84 Protein (g) 5.55 7.89 Salt (g) 0.49 0.70 Sodium (mg) 209.70 298.08 Cholestrol (mg) 8.96 12.73 Serving Statement: Specific Gravity: Alcohol by volume (%): Laboratory used if analysed: Notes & Guidance for this nutritional information: Are any nutritional claims made on the label?: N/A http://137.117.186.47/TechnicalSpecifications/xmlversion/master.aspx?id=82645&fid=0 2/9 2/23/2017 foodspecifications.com Full Specification Minerals & Vitamins Additives and Aids Organoleptics Taste: Creamy dark chocolate Texture: Moist sponge, with rich chocolate fudge and soft chewy brownie. Appearance: Smooth matt fudge topping with brownie chunks and chocolate drizzle. Aroma: Chocolate Shape: 9" Round Intolerance Data Direct Cross Contamination Incorporation Allergens Allergens Present Present in the same Present in the in the Product production environment same facility Source Comments Yes No Yes No Yes No Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut and their wheat flour hybridised strains) [Gluten] . The following nuts: Almond, Hazelnut, Walnut , Cashew, Pecan nut. K, Brazil nut, Pistachio nut, Macadamia nut and Queensland nut [Nuts] . Peanuts Sesame Seeds Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2 [sulphites] . Soya/Soya Derivatives Chocolate . Eggs e. gg . Fish Crustaceans Molluscs milk cream/milk . celery/celariac or products Mustard or products Lupin or derivatives Microbiotic Standards Are these tests performed by an internal or external lab?: External Laboratory Name of the External Laboratory: Eurofins Laboratories Ltd Laboratory Accreditation Details: UKAS Number 0342 Purpose of test Acceptable Reject Method Frequency TVC /g 10^4 >10^4 As per Micro Schedule Coliforms /g E.coli /g 10^2 >10^2 As per Micro Schedule http://137.117.186.47/TechnicalSpecifications/xmlversion/master.aspx?id=82645&fid=0 3/9 2/23/2017 foodspecifications.com Full Specification S.aureus /g >20 >10^2 As per Micro Schedule Salmonella sp. (in 25g) Absent in 25g Present As per Micro Schedule Clostridium perfringens / 25g >20 >10^2 As per Micro Schedule Listeria sp. (in 25g) Absent in 25g Present As per Micro Schedule Enterobacteriaceae / g 10^2 >10^4 As per Micro Schedule Storage Information Temperature Range (unopened): ­18°C Temperature Range (opened): <8°C Shelf life label type: Best before Storage Instructions: Frozen Storage ­18°C, Defrost in Chiller, Once defrosted keep in a Chiller and consume within 4 days Freezing Instructions: Product supplied frozen, do not re­freeze after defrosting Do any storage instructions appear on the label?: Yes Location of Shelf Life Information: On Box Label Preparation Instructions: Defrost in chiller at 8°C for 8 hours. Remove the cake collar and paper dividers before defrost. Once defrosted keep chilled and consume within 4 days. Is this product vacuum packed?: No Shelf Life through the supply chain Shelf Life on Shelf Life on Recommended Shelf Life to Shelf Life Shelf Life when Frozen Manufacture Delivery Consumer Opened 9 months 8 months 240 days 4 days 8 months Packaging Summary Is this whole packaging item recyclable?: Yes Date coding sample: DD MMM YYYY Delivery Packaging Nett Weight (g): 243 Can the Green dot be used on the packaging?: Describe any tamper evident features: Packaging Notes: Packaging Colour: Print Colour: 248 mm mm 90 255 mm 243 g Production Methods HACCP/HARA Food Safety Control Summary: Does COSHH apply?: No View Attached Document: Please see attached HACCP Study for for further details Critical Control Points in the Manufacturing Process http://137.117.186.47/TechnicalSpecifications/xmlversion/master.aspx?id=82645&fid=0 4/9 2/23/2017 foodspecifications.com Full Specification Test CCP Is this Critical Control Test Action Taken when outside tolerance Frequency Step step a ID CCP? Operation of Metal Detector checked with Each Product Isolate affected product since last good check CCP5 True calibrated test pieces changeover & inform QAT Pasteurisation temperature checked to Every Kettle Continue heating untill target Pasteurisation CCP4 True ensure temperatures are in excess of 74°C Mix temp of > 74°C as set in recipe methods Temperature check for Chilled Goods at Each Chilled Goods Temperature limits at Intake (< CCP1 True Intake Delivery 5°C Target, > 8°C Reject) Temperature check for Frozen Goods at Each Frozen Goods Temperature limits at Intake CCP2 True Intake Delivery (­18°C Target, <­12°C Reject) Temperature Check of Chilled Mixes prior Each Chilled Chilled Mixes temperatures checked before CCP3 True to use Batch use (<8°C Target >10°C Reject) Delivery Information Gross Case Weight (kg): 2.233 Minimum Delivery Temperature °C: ­20 Maximum Delivery Temperature °C: ­12 Gross Pallet Weight (kg): 632.4 Maximum Pallet Height (mm): 1690 Minimum Production Quantity: Minimum Order Quantity: Order Lead Time (days): 10 Is the Trade Item Splittable: No Units in Case: 1, Cases in Layer: 16, Layers in Pallet: 17, Pallets in Container: Product Protection Metal Detection: 2mm Fe, 2mm Non Fe & 2.5mm S/Steel Tested every change over. Foreign Body Detection: Food Safety Processes Summary: Process Flow Steps Action Taken when outside Process Check Test Frequency Standard Tolerance tolerance Every product
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