Data Sheet for Inkedibles Wafer Paper

INKEDIBLES WAFER SHEETS PRODUCT DESCRIPTION:

Description of the product.
Wafer paper is a potato starch product.
The raw material is mixed with water and oil. The thick mass is cooked and pressed into an endless sheet. After that it is cut in sheets or rolled up.

Intended use:
Wafer paper can be directly printed with edible ink. The product can either be used directly for baking on biscuits, nougat etc. or as (printed) decoration on all types of baked and other food products.

GMO:
Wafer paper is GMO free.

Storage conditions:
Maintain the product below a temperature of 20° C. Wafer paper is very sensitive to humidity. Wafer paper cannot be stored in the open air on sunlight.

Shelf life
Under the temperature of 20°C and in a relative humidity of 60-75% the shelf life will be 12 months .

PACKING MATERIAL:

Wafer paper is packed in sheets of paper.

PRODUCT CHARACTERISTICS:

Weight                 : 10 m² per kilogram
Colour                 :  off -white

INGREDIENTS:

Potato starch, water and vegetable oil.

FOOD INTOLERANCE INFORMATION

–  01 cow milk protein                          –  20 nuts
–  02 lactose or milk sugar                 –  21 groundnuts
–  03 (chicken ) egg                             –  22 glutamate (E 620- E625)
–  04 soya protein                                –  23 sulphite (E 220 –E 227)
–  05 soya oil                                        –  24 BHA/BHT (E320-E321)
–  06 gluten                                           –  25 benzoic acid (E 210-E213)
–  07 wheat                                           –  26 parabenz (E 214-E219)
–  08 rye                                                –  27 azo colours (E102-E110-E122-E123-124,E151.
–  09 saccharose                                –  28 tartrazine (E 102)
–  10 beef                                              –  29 sunset yellow (E 110)
–  11 porc                                              –  30 carmosine (E 122)
–  12 chicken                                         –  31 amaranth   (E 123)
–  13 fish                                                –  32 ponceau  4R (E124)
–  14 shell-fish                                       –  33 sorbic acid (E 200-E203)
–  15 fructose                                        –  34 cinnamon
–  16 maize                                            –  35 vanillin
–  17 cocoa                                            –  36 coriander
–  18 yeast                                             –  37 selery
–  19 pulses                                            –  38 umbelliferea

( + = present , – = not present , ? = unknow)

CHEMICAL CHARACTERISTICS:

Chemical characteristics:

Feature                         Value                        Tolerance          Expressed in:

Nutritional value              372                                                           Kcal/100 gram
Nutritional  value           1556                                                            Kj/100 gram
Dry matter                          92                              ±3                                 %
Moisture                              8                                ±2                                 %
Fat                                       2                                 ±3                                 %
Protein                                 1                                ±1                                 %
Carbohydrate                     88                             ±5                                 %
Ash                                   0.3                                ±0.1                              %
Sodium                            300                               ±5                                 %
Calcium                           450                               ±5                                 %
Cadmium                      < 0.05                         None                            mg/kg
Lead                              < 0.1                           None                            mg/kg
Mercury                        < 0.05                         None                            mg/kg

Microbiological Characteristics

Aerobe Micro-organism 30 c                           1.000- 10.000                       germs/g
Yeasts and moulds                                         100 – 1,000                            germs/g
Entero bactericide                                              5-500                                  germs/g
Salmonella                                                        absent                                  per 25 g
Staphylococcus Aurous                                     < 100                                   germs/g
Clostridium  Perfringens                                    < 100                                   germs/g
Bacillus cereus                                                   < 100                                   germs/g
Listeria Monocytogenes                                    absent                                  per 25 g
Campylobacter                                                  absent                                  per 25 g