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Pig Fat and Cow Fat (Animal Fat, Lard)
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| Posted On : |
May 22' 2009 |
| City : |
Safety Bay (Australia) |
| Enquiry No. : |
9052236 |
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| Description : |
Dear Sir/Madam,
We are currently looking to buy good quality animal fat, pig fat
at a reasonable price for a Chinese supplier.
Specifications are as follows:
Necessary requirements for supplying animal fat GOST 25292-82
Each batch of product should meet the following requirements.
1. Basic requirements
1) smell:
The product should be melted down only from the fresh corpse,
and have a particular smell of melted fat. Avoid, bitter sour decaying etc
and other alien smell.
2) Colour:
The melted pig fat should have white colour, also possible light blue shade.
cows fat, can not be too white from pale yellow to yellow.
3) consistence:
Have consistence under the temperature 15-20%
pig, cream like, grain-like or thick.
cow, thick or hard.
4) Humidity:
Weight fraction of humidity should not be more than 0.2%
5) The amount of free oil acids (FFA) not more than 2.2%
6) P.V (Peroxide Value), not more than 4.0 mEqO2/per Kilo.
7) The oil melting temperature of fat shouldn\'t be more than 42 deg C,
the method of defining is Gost 8285-91.
2. The boxes or barrels for delivery have to be clean dry without
acceptance of insects, rodents or traces of their existence. The presence of any contaminants (besatz) such as pieces of metal, glass, wood, stones, bones,
chemicals etc. is not allowed. It is not acceptable for the presence of small
pieces of meat dirt rope or paper etc. The product supplied in barrels with
polyethylene bagging allowed for edible products, the drum should be able to
contain 45K net weight of product.
It is allowed to have corrugated boxing with a polyethylene bag inside
from 15-20 Kg. The package should have model, GOST 14192-96 with the following:
1) The name of the factory and production trademark.
2) Name of type and quality rating of fat.
3) Net weight and Gross weight.
4) Batch No.
5) Production date.
The fat should cooled down before filling in and the whole package should be in
good condition without signs of dirt of leakage of product. All packaging materials should be clean without alien smells.
4. Conditions of keeping:
Melted animal fat should be kept with strict control of temperature and dates of keeping. The storage of fat is carried out in an enclosed dry place under the temperature not over 15 C and not longer than 6 months from the production date.
5. Package of documents:
Each Batch of melted fat is going with the following documents,
1) Invoice, TTH.
2) The certificate of Standard.
3) Certificate of Quality with experiment results.
4) Veterinary Certificate.
We are looking forward to your favorable response via email.
Thanks and have a nice day.
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