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Tender description :
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Competition for the procurement of goods related to the provision of food for students and learners: Acquisition of food products (Dairy products)
Hard cheese. Hard cheese, without the presence of mold and a dried thick rind, in a casing (paraffin or film), without cracks.
Yogurt - drinkable fruit with 5% fat content, in a container with a volume of 1 liter, sour milk drink, with the addition of sugar or fruit-berry syrup, made from pasteurized milk fermented with Bulgarian starter culture and lactic acid streptococcus. In accordance with quality safety requirements.
Cottage cheese is fresh, with a fat content of 5-18%, the consistency of the cottage cheese should be soft, crumbly, spreadable, but it should not be coarse, dry, or overly spreadable; the color should be white, possibly with a slight creamy tint. The taste should be characteristic, with no aftertaste of fermentation, and it should not be bitter or sour. Packaged in accordance with safety and quality requirements.
Sour cream is fresh, without foreign smells and tastes, a homogeneous thick mass with a glossy surface, slightly viscous consistency with slight graininess. The color of the sour cream should be white with a creamy shade, uniform throughout the mass. The taste is pure, delicate, slightly sour milk. Cream with high fat content 20.0-32.2%.
Natural butter, 82.5% fat content, without foreign odors and impurities. The color is light yellow or yellowish, with a delicate milky smell and creamy taste without any hint of foreign aftertastes.
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