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Posh Sausage Roll with Sweet Red Onion Chutney

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PRODUCT SPECIFICATION PRODUCT: Posh Sausage Roll with Sweet Red Onion Chutney Frozen unbaked puff pastry with a Sausage and Sweet Red Onion Chutney filling PRODUCT CODE 2463 INGREDIENTS: Pastry: Wheat flour, Margarine (Palm and Rapeseed Oil, Water, Salt), Water, Salt, Preservative (Potassium sorbate), Sausage and Sweet Red Onion Filling (50%) (Pork Sausage (80%)(Pork, Pork Rind, Rusk(Wheat flour, Salt, Raising Agent: Ammonium Bicarbonate), Water, seasoning (Wheat flour, Salt, Dextrose, Stabiliser: Sodium Di Phosphate, Anti-oxidant: Ascorbic Acid, Spice: Black Pepper, Yeast Extract, Spice Extracts: Nutmeg, Mace, Pepper, Cayenne), Wheat flour, Dextrose, White Pepper, Black Pepper, Casing (Beef Collagen), Sweet Red Onion Chutney (20%) (Red Onions (48%), Brown Sugar, White Wine Vinegar, Sugar, Modified Maize Starch, Concentrated Redcurrant Juice, Reconstituted Lemon Juice (contains Water, Concentrated Lemon Juice, Preservative (Potassium Metabisuphite), Mustard Seeds, Salt, Ground Ginger (contains Preservative: Sulphur Dioxide), Dried Thyme, Mixed Spice)), Glaze (Water, Milk Protein, Dextrose, Rapeseed Oil). ALLERGEN ADVICE: Contains: Gluten (Wheat), Milk, Sulphites, Mustard. COUNTRY OF ORIGIN INGREDIENT COUNTRY OF Manufacture COUNTRY OF ORIGIN Straight Run Wheat Flour: 75% extraction rate. Protein Target 11.0%, Moisture 15% max, Colour Wheat flour UK Grade -1.5-1.3. Hagberg Minimum 250. Contains Calcium, Iron. Nicotinic acid and Thiamine as statutory flour additives. UK, Germany Margarine – New Britain Oils CSPO (Certified segregated) RSPO member no’s.- Plantation 1-0016-04-000-00 Palm Oil- Papua New Guinea, Solomon Isles Cake and Pastry Margarine Manufacturing- 606-04 Rapeseed Oil- UK, Germany, France CSPO certificate no’s.- Plantation BMT-RSPO-000019 Manufacturing- BMT-RSPO- 000001 Water UK Wales UK Wales Mains potable ex Water Authority. Salt UK White crystal added as ingredient. UK Pork Sausage TWSC- UK Sweet Red Onion Chutney Pettigrews- UK Glaze Ovex - Holland Holland COMPOUND INGREDIENT Ingredient Breakdown % Pastry Margarine Palm Oil 82% Water 16.5% Salt 1.5% Ingredient Breakdown % Cake Margarine Palm Oil/ Rapeseed Oil 82% Water 15.3% Salt 2.7% PRODUCT STANDARDS 2463–Posh Sausage Roll STANDARD TOLERANCE +/- No. Units Per Case 20 Pastry Dimensions: Length 180mm 10mm Width 128mm 10mm Diameter Weight 98g 10g Sausage and Sweet Red Onion Chutney Filling: Sausage 80g 5g Sweet Red Onion Chutney 20g 5g Glaze: Glaze 2g n/a Finished Product: Length 178mm 10mm Width 60mm 10mm Total Weight 200g 20g Baked ORGANOLEPTIC STANDARDS Colour/Appearance Flavour Baked Flavour Colour/Appearance Light and typical Pale cream dough colour. Free from off Golden brown of puff pastry. Free Pastry Free from off colours flavours/taints pastry from off flavours/taints Pork sausage Baked pastry Pork sausage Cooked pork sausage and notes with sweet colour with baked notes with sweet Sausage and Sweet Red Onion chutney visible at either onion flavour- sausage and onion flavour- Chutney Filling end of turnover. Chutney chutney not chutney not to chutney not not to appear ‘burnt’ overpowering appear ‘burnt’ overpowering PACKAGING No. of Units 20/ case Pallet Configuration 72 (8 layers of 9 cases) Internal packaging Blue poly bag Outer Case Carton board Case Recipe No. 8: All Vegetable Puff Pastry with Sausage and Sweet Red Onion Chutney Turnover Nutritional per 100g: Units (unless stated) g/100g Method Energy (kcal): 307 Energy (kJ): 1276 Moisture (Oven Dry) 45.3 Protein ( N x 6.25) 8.4 Ash 1.4 Total Fat 20.0 Saturated Fat 9.6 Mono -unsaturated Fat 7.9 Analysis 7.3.14 Poly -unsaturated Fat 2.5 Trans -unsaturated Fat <0.1 Dietary Fibre (AOAC) 3.3 Total Carbohydrate (by difference) 24.9 Available Carbohydrate (by difference) 21.6 Sugar 3.0 Sodium 381mg Sodium (Expressed as salt) 0. 97 ANALYTICAL STANDARDS ANALYTICAL STANDARD – RAW PASTRY Test Typical(cfu/g) Action(cfu/g) Frequency of Tests Total Plate Count 5,000,000 >10,000,000 Quarterly Enterobacteriacae <10,000 >100,000 Quarterly E. coli <20 >60 Quarterly Staph. aureus <20 >60 Quarterly Bacillus Cereus <40 >100 Quarterly Lactic Acid Bacteria 1,000,000 >10,000,000 Quarterly FREE FROM LIST FREE FROM (Y/N) Suitable for ovo-lacto vegetarians N Pork Suitable for vegans N Pork Free from peanuts and peanut deriva tives (Including supply Y chain) Free from other nut and nut derivatives (including possible cross Y contamination) Free from nut derived oil (including possible cross Y contamination) Free from sesame seeds / sesame seed derivatives Y Free from other seeds / seed derivatives N Mustard Seeds in Chutney Free from milk / milk derivatives N Milk Proteins in Glaze Free from egg / egg derivatives / albumen Y Free from wheat / rye / oats / barley / and derivatives of N Contains Wheat flour Free from Soya / Soya derivatives Y Free from maize / maize derivatives Y Free from Lupin / Lupin derivatives Y Free from rice / rice derivatives Y Free from gluten N Contains Wheat flour Redcurrant Juice/Lemon Juice Free from fruit / fruit derivatives N /White wine vinegar Free from yeast / yeast derivatives Y Free from vegetable / vegetable derivatives N Vegetable Oil – Rape and Palm Oil Free from fish / crustaceans / molluscs and their derivatives Y Free from additives Y Free from Azo and coal tar dyes Y Free from glutamates Y Free from benzoates Y Free from sulphites N Potassium metabisulphite/SO2 Free from BHA / BHT Y Free from aspartame Y Free from M.R.M. (Mechanically Recovered Meat) Y Free from Natural Colours Y Free from Artificial Colours Y Free from Preservatives Y Free from Antioxidants Y Free from M.S.G. (added) Y Free from M.S.G. (naturally occurring) Y Kosher Certified N Halal Certified N Quality Controls Bowl - Pump Dough at Fat at Ingredient Wheat flour Margarine/ Water Silo Flour margarine Extruder Extruder Butter Max 25°C Max 20°C Max 17°C Max 20°C Max 20°C Max 8°C Max 25°C Temperature Min 10°C Min 10°C Min 6°C Min 14°C Min 14°C Min 2°C Min 10°C GM STATUS: The product is not produced from any raw material from a genetically modified source and to the best of our knowledge is GM Free NUT STATUS: The site at Bridgend is nut free and, whilst we hold assurances in writing from our suppliers, we are happy to state that our products are nut free products. HVO STATUS: All products and additives are free from HVO (Hydrogenated Vegetable Oil) DEFROST/USAGE INSTRUCTIONS: Turnovers- Bake from frozen. BAKING INSTRUCTIONS: Bake from frozen in a pre-heated oven at 200 °C for 20-25 minutes (ensure product is piping hot throughout) STORAGE: COOK FROM FROZEN: Product must be kept at -18 °C. Shelf life is 9 months from date of manufacture. DELIVERY TEMPERATURE PARAMETERS: Frozen: between -12°C and -20°C DOCUMENT CONTROL Date Of Issue 12.3.14 Issued By Steven Slater Signed Revision No. 5 Amended: 31.10.14 Reason For Amendment Free from/nutritional updated SPECIFICATION ACCEPTANCE: Please return a signed copy of this specification to [email protected] as indication of acceptance. If a copy is not returned it will be taken that the customer has accepted this specification. CUSTOMER ACCEPTANCE Date Issued By Steven Slater Company Name Revision No. 5 Signed (Customer) Position In Company .
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