PRODUCT FORMULATION SYSTEM Document No.: RCS-ALL-051 Revision No.: 3 Document Status: Current - 06/Aug/2014 Owner: ISO_OWNER_SSC_CUSTOMERSPECALL Document Category: Silver Spoon\Central Office\Product Formulation and Specifications\Allinsons\Customer Specifications

Title: Allinson - Strong White

PRODUCT SPECIFICATION

Legal name Strong White Bread Flour

Description Strong, white, , suitable for all bread making.

Conforms to:  Relevant statutory requirements (UK & EU Regulations)  Bread and Flour Regulations 1998.  Free from visible extraneous material.

Ingredients Wheat Flour, Calcium carbonate, Iron, , Thiamin.

Allergen Advice For allergen advice, including cereals containing gluten, please see ingredients in bold.

Warning/Advice None

Country of Origin Manufactured in the UK with wheat from various countries of origin.

Weight Current Retail: 1.5kg, 3kg

Organoleptic properties

Visual Off white, free-flowing fine powder Appearance Colour Off white in colour with some small pale flecks.

Taste and No adverse aromas or taints. Typical of wheat flour Odour Texture Free-flowing fine powder. Free from hard lumps.

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Key Parameters

Chemical / physical analysis Typically Method Protein (Nx5.7) 9.4-10.5% Moisture 14-15% Water Absorption 57-62% NIR

Colour 1.0 Max. Hagberg Falling Number >200 Mycotoxins (Ochratoxin A, Aflatoxins (B1 + Below Legal B2+ G1 +G2), Deoxynivalenol, Zearalenone) MRL’s. Wheat Pesticide Screen Below Legal MRL’s Heavy Metals UKAS accredited  Lead <0.5 ppm  Arsenic <1.0ppm  Cadmium <1.0 ppm

Microbiological analysis (Using standard microbiological methods) Micro-organism Typically Total Viable Count (CFU per gram) Less than 1,000,000 and Moulds (CFU per gram) Less than 10,000 Salmonella (CFU per 25g) Not detected E. coli (CFU per gram) < 10 Staphylococcus aureus (CFU per gram) <100 Clostridium perfringens (CFU per gram) <100 Bacillus cereus (CFU per gram) <100

Nutrition Data

Typically Source of data 100g provides: Energy (kJ) 1477 Energy (kcal) 348 (g) 1.7 of which saturates (g) 0.3 of which mono-unsaturates (g) 0.2 of which poly-unsaturates (g) 1.1 Analytical Carbohydrate (g) 69.9 of which (g) 0.2 Fibre (Englyst)(g) 3.3 Protein (g) 11.7 *Equivalent as (2.5 x sodium) (g) <0.03 Sodium* (g) <0.01

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Food Allergens Yes/No/MC (May Product contains? contain) Peanuts and products thereof No Nuts i.e. Almond, Hazelnut, Walnut, Cashew, Pecan Nut, Brazil Nut, Pistachio Nut, No Macadamia Nut and Queensland Nut and products thereof Sesame seed and products thereof No (including lactose) and products thereof No Egg and products thereof No Fish and products thereof No Crustaceans and products thereof No Soya and products thereof No Cereals containing gluten, i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised Yes strains and products thereof Celery and products thereof No Sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre expressed as No

SO2 and products thereof Mustard and products thereof No Lupin and products thereof No Molluscs and products thereof No

The following are not used during any part of the manufacturing and packaging process unless marked with an X: Contains Contains Contains (X) (X) (X) Processing aids Natural flavourings Genetically Modified Organisms Natural colourings Artificial flavourings Products made from or made by GMO’s Artificial colourings Nature identical Milk or meat from flavourings cloned animals Colours (E110, E104, E122, Flavour enhancers Meat E129, E102 or E124) Azo dyes alcohols (Polyols) Animal derivatives

Gelling agents Hydrogenated or Partially Phenylalanine Hydrogenated Fat Emulsifiers Palm Oil from a non- Enzymes sustainable source Stabilisers Preservatives Nano particles

Thickeners Antioxidants Seeds / seed derivatives Acidity regulators Flour treatment agents Mineral Hydrocarbons

Firming agents Raising agents Caffeine

Humectants Anti-caking agents Irradiated materials

Sweeteners

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Suitable for: Vegetarians Yes Vegans Yes

Storage Store in dry conditions of below 65% relative humidity and 10-20°C avoiding temperature fluctuations in excess of 5°C in any 24 hour period. The product must be stored away from substances with strong odours and not subjected to draughty conditions, direct light or sources of ignition.

Shelf-life BBE 9 months from date of milling.

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