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    2105 Unbaked Cornish Pasty

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    Ânuda M Ğalappaththi
    This product specification document provides details on a frozen beef and vegetable pasty including: - The product code, name, description and ingredients - Processing steps such as ingredient weighing, filling cooking, cooling, assembly and freezing - Packaging information including the number of pasties per package, pallet and storage conditions - Nutritional information, microbiological standards, date coding and a declaration that all legal requirements are met

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    2105 Unbaked Cornish Pasty

    Uploaded by

    Ânuda M Ğalappaththi
    20 views3 pages
    This product specification document provides details on a frozen beef and vegetable pasty including: - The product code, name, description and ingredients - Processing steps such as ingredient weighing, filling cooking, cooling, assembly and freezing - Packaging information including the number of pasties per package, pallet and storage conditions - Nutritional information, microbiological standards, date coding and a declaration that all legal requirements are met

    Original Title

    2105-Unbaked-Cornish-Pasty

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    This product specification document provides details on a frozen beef and vegetable pasty including: - The product code, name, description and ingredients - Processing steps such as ingredient weighing, filling cooking, cooling, assembly and freezing - Packaging information including the number of pasties per package, pallet and storage conditions - Nutritional information, microbiological standards, date coding and a declaration that all legal requirements are met

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views3 pages

    2105 Unbaked Cornish Pasty

    Uploaded by

    Ânuda M Ğalappaththi
    This product specification document provides details on a frozen beef and vegetable pasty including: - The product code, name, description and ingredients - Processing steps such as ingredient weighing, filling cooking, cooling, assembly and freezing - Packaging information including the number of pasties per package, pallet and storage conditions - Nutritional information, microbiological standards, date coding and a declaration that all legal requirements are met

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    © All Rights Reserved
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    Product Specification

    Product Code and Product Name: 2104 Beef & Vegetable Pasty
    Product Description: A blend of minced beef and vegetables encased in light puff pastry –
    Frozen Unbaked

    Ingredients:
    Wheat Flour (Contains Calcium carbonate, Iron, Niacin, Thiamin), Margarine [Palm, Rapeseed,
    Water, Salt, Lemon Juice, Emulsifier (E471), Acidity Regulator (Citric Acid)], Water, Minced Beef
    (11%), Potatoes (10%), Onions (4%), Carrots (4%), Swede (4%), Glaze [Water, Modified
    Starch, Rapeseed Oil, Milk Proteins, Emulsifiers (Soya Lecithin (E332), E471), Acidity
    Regulator (E339iii), Colour (E160a)], Salt, Roast Beef Stock [Rehydrated Beef, Natural
    Flavouring, Water, Beef Stock (Beef Protein, Water), Salt, Potato Flakes, Sugar, Beef Fat,
    Lemon Juice Concentrate, Malt Extract (Barley), Yeast Extract, Dried Onion, Black Pepper],
    Modified Maize Starch, Dried Potato, Stabiliser (E460), Yeast Extract, Black Pepper, Onion
    Powder, White Pepper, Caramelised Sugar.

    Allergens: For allergens (including cereals containing gluten) see ingredients in Bold.
    May contain Nuts.

    Bone warning:- Although every care has been taken to remove bones, small bones may remain.

    Brief outline of Process Step:


    Raw Material Intake
    Product ingredient batch weighing
    Filling Cooking (CCP 1 target minimum temperature 85°C)
    Cooling (CCP 2 <8°C within 4 hours)
    Pastry manufacturing
    Product Assembly
    Cooling (CCP 2 <8°C within 4 hours)
    Freezing
    Packing
    Metal Detection (CCP 3)
    Outer case packaging
    Despatch

    Baking Guidelines:
    Place on a baking tray in a pre-heated oven at 200°C / Fan 180°C / Gas Mark 6 for
    approximately 25 - 30 minutes.
    Ensure product is piping hot throughout before serving.

    Issue Date: 23.03.08 Issue No: 10 Doc Ref: 2104 Beef & Vegetable Pasty
    Re-issue Date: 30.03.16
    Nutrition Information:
    Typical
    Values per
    100g
    (Analysed)
    Energy kJ 1020
    kcal 244
    Fat (g) 12.8
    Of which Saturates (g) 5.95
    Carbohydrates (g) 23.8
    Of which Sugars (g) 2.4
    Fibre (g) 3.5
    Protein (g) 6.7
    Salt (g) 1.2

    Micro Standards:

    Target Fail
    TVC <100 >5000
    Enterobacteraie <10 >100
    E. Coli <10 >100
    Salmonella Absent in 25g Present in 25g
    Listeria Absent in 25g Present in 25g
    B. Cereus <50 >100
    Staphylococcus <50 >100
    Yeast <1000 >10000
    Mould <20 >100

    Packed: 36 x 180g Pallet Information :


    (6.48Kg approximately) 12 Cases per layer
    6 Layers per pallet
    72 Cases per pallet
    Packaging Blue Tint Liner Bag (LDPE): 18g
    Measurements: Layer Pad (x1): 362 x 240mm, 32g each
    Case dimensions: 370 x 250 x 180mm, 226g each
    Tape and Label weight: 5g each case
    Case weight: 6.76Kg approximately
    Pallet dimensions: 1200 x 1000 x 162 mm, 28000g (plus pallet layer
    pad 436g and pallet wrap 240g)
    Total pallet weight: 515.4Kg(approximately)
    Total pallet height: 1.24m (approximately)
    Date Code: Julian Date Code (yddd), Best Before Date
    Storage Conditions: Store below -18ºC. Once defrosted DO NOT re-freeze.
    Handle with care.
    Shelf Life: 18 months from day of production.
    Issue Date: 23.03.08 Issue No: 10 Doc Ref: 2104 Beef & Vegetable Pasty
    Re-issue Date: 30.03.16
    Minimum Shelf Life: 12 months from day of production.
    Country of Origin: Produced in the UK using Beef from UK & ROI.
    Warning: Although every care has been taken to remove bones, some small bones may remain

    I hereby declare that the ingredients, and its constituent parts, meet all relevant UK and
    EEC Regulations (e.g. Food Safety Act 1990, Pesticide Residue Levels, Plastic Materials
    in contact with Food etc), must not be irradiated or contain genetically modified
    materials.
    Signed: J. Wesolowska Date: 30.03.2016
    Position: Specification Technologist
    Please note: We will consider this specification to be accepted unless otherwise advised

    SYNOPSIS OF CHANGES
    Date Issue No Amendment Requested By Previous
    Issue Date
    05.06.13 4 New specification format and specification R. Bungar 04.07.11
    review
    11.10.13 5 FIR-compliant declaration and allergen R. Bungar 05.06.13
    statement
    06.06.14 6 Amend to cooking instructions. Addition of R. Bungar 11.10.13
    country of origin for Meat, as required by
    FIR
    07.07.2014 7 Add Sulphites (allergen) in ingredient dec. R. Bungar 6.06.2014
    01.08.2014 8 Updated allergen as per FIR R. Bungar 07.07.2014
    17.11.2014 9 Beef Quid N. Carruthers 1.08.2014
    30.03.2016 10 Added Bone Warning R. Bungar 17.11.2014

    Issue Date: 23.03.08 Issue No: 10 Doc Ref: 2104 Beef & Vegetable Pasty
    Re-issue Date: 30.03.16

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