Rules, Standards & Procedures

Auxiliary Material Standard

HARDNESS CORRECTION

CONTENTS:

1. INTRODUCTION 1

2. PRODUCT SPECIFICATION 1

3. USE 5

4. APPROVED PRODUCTS AND SUPPLIERS 5

1. INTRODUCTION
Either Calcium Chloride, Calcium Sulphate or Magnesium Sulphate may be used to correct the hardness of
brewing water. The choice will ultimately depend on the ion balance of the final product and local regulations.
The amount of calcium added will influence the pH correction required and must be sufficient to reach the
standards for calcium in wort.

2. PRODUCT SPECIFICATION
Calcium chloride (E 509) is available anhydrous (CaCl2), as dihydrate (CaCl2.. 2H2O) or in solution.
Calcium sulphate (E 516) is available anhydrous (CaSO4) and as dihydrate (CaSO4.. 2H2O).
Magnesium sulphate (E 518) is available as monohydrate (MgSO4.H20), as heptahydrate (MgSO4.7H20) or in a
dried form containing the equivalent of about 2.3 waters of hydration

The auxiliary material shall be of food-grade quality which means that it has to comply with the requirements in
chapter 2 of this standard. In this standard the two major references are listed for food additives and
processing aids : Food Chemicals Codex and EU Regulations / Directives. Each Operating Company has to
determine which of these two references is applicable based both on the legislation in the country of
production and the country of consumption. Stricter requirements (e.g. JECFA : The Joint FAO/WHO Expert
Committee on Food Additives) have to be followed in case local legislation dictates these.

Note :
In all cases the physical / chemical specification of the added auxiliary material shall be such that the Heineken
product integrity standards are not exceeded.

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2.1 PHYSICAL/CHEMICAL SPECIFICATION

Food grade requirements Calcium chloride E 509
Value Food Value Food
Value EU Directive
Chemicals Codex Chemicals Codex
Parameter Unit 2008/84/EC
VI VI
(anhydrous)
(anhydrous) (solution)
Assay % ≥ 93.0 and ≤ 100.5 ≥ 90.0 and ≤ 110.0 ≥ 93
Fluoride mg/kg ≤ 40 ≤ 40 ≤ 40
Alkali salts % ≤ 5.0 ≤5 ≤5
Alkalinity
% as
-- ≤ 0.3 --
Ca(OH)2
Arsenic mg/kg ≤3 -- ≤3
Lead mg/kg ≤5 ≤4 ≤ 10
Mercury mg/kg -- -- ≤1
Heavy metals (Pb) mg/kg -- -- --
Acid insoluble matter % ≤ 0.02 -- --
Remark : when calcium chloride is used in product water in combination with ozonisation, a requirement
needs to be imposed for bromide to minimize the formation of bromate;
Remark : in case of calcium chloride solutions : potable water shall be used to dissolve the salt; microbiological
conditions must comply with potable water regulations.

Food grade requirements Calcium sulphate E 516 (anhydrous)

Value Food Chemicals Codex - Value EU Directive 2008/84/EC
Parameter Unit
VI
Assay (anhydrous) % ≥ 98.0 ≥ 99
Fluoride mg/kg ≤ 30 ≤ 30
Arsenic mg/kg -- ≤3
Lead mg/kg ≤2 ≤5
Mercury mg/kg -- ≤1
Selenium mg/kg ≤ 30 ≤ 30
Heavy metals (as Pb) mg/kg -- --
Loss on drying % ≤ 1.5 ≤ 1.5

Food grade requirements Magnesium sulphate E 518

Value FCC – VI Value FCC – VI Value FCC – VI Value EU Directive
Parameter Unit
(monohydrate) (heptahydrate) (dried form) 2008/84/EC
Assay --
% ≥ 99.5
(anhydrous)
Lead mg/kg ≤4 --
Selenium mg/kg ≤ 30 --
Loss on ignition % >13.0 – <16.0 >40.0 – <52.0 >22.0 – <28.0 --
*FCC: Food Chemicals Codex

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2.2 PRODUCTION
CaSO4 and MgSO4 should be of non-synthetic form. Manufacture can only be physical processes where the
crude mineral is mined, crushed, screened, milled graded and packaged.

The manufacturer shall maintain Good Manufacturing Practices (GMP). The quality of the products shall be
assured by documented quality control procedures and quality registrations, preferably by a certified ISO 9000
system. A customer complaint handling procedure and a recall procedure shall be part of the quality
assurance system. The control of product integrity risks shall be assured, preferably with a certified HACCP
system. The manufacturer shall fulfil all prevailing legal requirements.

The manufacturer/ supplier shall communicate to Group Purchasing (Heineken Supply Chain) changes in the
production process that affect the product quality or product integrity.

2.3 PACKAGING
The packaging of the product must be suitable to handle the product, convenient to use (e.g. resealable
closure), protect the product from spilling as well as prevent deterioration of the product by external influences.
The level of protection depends on the sensitivity of the product to these influences. External influences to be
considered are climate (light, moisture, heat, cold and air), contamination (odours, micro-organisms) and
human interference (tampering, adulteration).

The primary packaging materials must be certified for contact with foodstuffs according the EU legislation (EC
2002/72/EC and amendments) or certified as food contact substance (including their “indirect” food additives)
according the Code of Federal Regulations (FDA) 21 CFR 175 - 178 or equal. The secondary / tertiary
packaging must not worsen the product quality: e.g. shrink foil or wooden pallets shall be dry, free of pests or
moulds, not be treated with noxious chemicals and free of odours.

The packaging must comply with the safety and environmental legislation, such as the Packaging and
Packaging Waste Directive 94/62/EC (metals Cr, Pb, Cd, Hg < 100 ppm, material identification).

For packaging coding and labelling: see paragraph 2.4.

2.4 CODING AND LABELLING

The product must carry the following labelled information:
− product name,
− the quality or grade (food-grade) of the product,
− production date (in an uncoded format: dd-mm-yyyy) and durability or best-before date,
− volume or weight of the contents,
− special handling and storage instructions (safety symbols, R and S phrases),
− the name and address of the manufacturer/ packager,
− labelling shall be according to EU and local regulations.

The traceability of the product must comply with EU Regulation 178/2002. The traceability coding must be
unique and able to identify the production location, production history and product distribution. The production
history refers to the identification of a particular batch and immediate previous source of used (raw) materials.
The traceability information shall be stored systematically, shall allow identification of the recipients of the
product and shall be made available when legally demanded.

The supplier shall keep the traceability information at least two years after the expiry date of the product.

2.5 STORAGE AND TRANSPORT

The supplier must assure that intermediate storage and transport of the product to the brewery does not harm
the quality of the product. The supplier shall provide storage and transport instructions to the distributor and
assure adherence to these instructions. The means of transport shall be in good condition, clean, dry and free
of odours (special attention in case of mixed cargos) which needs to be ascertained e.g. by inspections.

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2.6 DOCUMENTS
The supplier shall provide the following documents:

1. Certificate of Analysis:
The Certificate of Analysis for each delivery. The certificate shall contain the following information:
− the product name,
− supplier name,
− the lot / batch number of the product,
− the analyses conducted,
− the test methods and results,
− comparison with specification of paragraph 2.1.
The Certificate of Analysis shall be authorised by the analyst showing name and date of issue.

2. Product Information Sheet:

The supplier shall make available up-to-date Product Information Sheets to the users and Group
Purchasing (Heineken Supply Chain) in English and, if available, in the local language. The Product
Information Sheet shall at least contain;
− the product description,
− information about the application,
− dosage and limitations of use, origin or ingredients,
− typical physical / chemical/ microbiological properties,
− handling and storage instructions (shelf life).

3. Material Safety Data Sheets (MSDS):

The MSDS shall be in accordance with EU Regulation (EC) No 1907/2006 article 31 and in the English
and local language.
Any changes in the MSDS must immediately be submitted to the users and to Group Purchasing
(Heineken Supply Chain).

Note: It is allowed to make this information available through the manufacturers/ suppliers website/ internet.

2.7 METHOD OF ANALYSIS

See EU Directives, Food Chemicals Codex and the Heineken Laboratory Standards
.

2.8 SUPPLIER AND PRODUCT APPROVAL

Each manufacturing site and each auxiliary material has to be approved before the product can be applied in
the Heineken operations. Non-approved products are thus not allowed to be used in our breweries.

The approval can be coordinated by either Heineken Supply Chain (HSC) or a Heineken subsidiary. Which
type of Auxiliary Materials can be approved by HSC or a Heineken subsidiary can be found in the Quality
Assurance Procedure – Supplier Governance (HMESC 01.41.02.403).

The approval procedure for new auxiliary products is given in the Auxiliary Materials Procedure “New Auxiliary
Material testing and approval” (HMESC 02.31.00.001). The testing of new products can only start after
approval through a derogation.

An approval audit is part of the procedure to approve supplier, manufacturing site and or product. A
surveillance audit with a positive result is required at regular intervals in order to maintain the approved status.
The procedure for Supplier Audits and Material approvals is given in the Auxiliary Materials Procedure
“Supplier audit and Auxiliary Material Approval” (HMESC 02.31.00.002). Each manufacturing site and each
auxiliary material has to be approved before the product can be applied in the Heineken operations.

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3. USE
All Heineken breweries and breweries producing corporate products shall use only approved products from
approved suppliers as mentioned in paragraph 4.
The permission to use this auxiliary material in a product/brand is stated in the basic recipe of this
product/brand.

3.1 ENTRANCE CONTROL

The minimum entrance control to be carried out is:

Goods inspection
− The goods shall be visually inspectedaccording to the method as mentioned in paragraph 2.1.
− The goods and have the original (untampered) closure.
− Damaged and contaminated packages shall be rejected.
Document inspection
− Labelling of goods according paragraph 2.4
− Certificate of Analysis according paragraph 2.6

The brewery can decide to do more checks and analyses based on a risk assessment.

3.2 BEER LABELLING

Labelling must comply with the relevant legislation at the point of sales. The classification of the auxiliary
material has to be taken into account: ingredient, food additive (colours, sweeteners or other food additives
such as anti-oxidant, foam stabiliser, acid), food flavourings, allergens or processing aids.

3.3 STORAGE
The material has to be stored according to manufacturers’ instructions (see Product Information Sheet and
MSDS sheets). FIFO has to be applied and the material has to be used before its best before date. The quality
of the material is affected once the packaging has been opened.

All salts are hygroscopic, especially at higher temperatures, so storage should take place in a dry, cool place.
Since no packaging is absolutely watertight, it also recommended to keep minimum stocks.

3.4 HANDLING AND SHE ASPECTS

Handling of the material has to take place according to the safety instructions (see MSDS).

3.5 BREWERY APPLICATION

Calcium chloride is easier to dissolve, so its use is preferred if the ion balance permits. Addition to brewing
water is preferred although addition to the mash and to the wort is also permitted.
Since calcium chloride is hygroscopic dust settling has to be prevented as it is extremely corrosive. For that
reason gradually dosing of pre-dissolved calcium chloride to brewing water, mash or wort has the preference.

See the Brewing Process Description – Wort Boiling or Wort Treatment for the application of
this auxiliary material.

4. APPROVED PRODUCTS AND SUPPLIERS

This product must be approved locally by the Heineken subsidiary using the product according to the
procedures in the users’ Quality management System (ISO 9000). Therefore a list with approved suppliers is
not present in this standard.

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