code:III.12.RF.

04
LIGHT SPECIFICATION version: 04
issued date: 17/06/2020
PRODUCT DATA SHEET LS-006.23/JIA

PRODUCT NAThai veg mix Reference sample No.:

UNIT WEIGHT20g Issue date: 2/7/2023
DESCRIPTION:frozen prefried asia snack mix 290g Market/Customer:

PICS:

Thai fritters (onion bhaji) 4pc (80g), sweet chilli spring rolls 4pc (80g), Thai vegetable bundles (veg deli) 4pc (80g) and sweet chilli dip 50g.
290g/bag, 290g/box, 12box/ctn, 3480g/ctn

PACKED:

COOKING
Oven bake: Preheat the oven to 180°C. Place the items evenly on the baking tray and bake for 13-15 minutes or until golden brown. Place
INSTRUCTIO the frozen sauce sachet in a cup of hot water and defrost while the snacks are in the oven.
N:

STORAGE CONDITION:below -18C

SHELF LIFE: 24 months

LIST OF INGREDIENTS IN DESCENDING ORDER :

No. Ingredients Break down mixing bowl % cooked %

Onion bhaji 27.6%
1 onion 51.86
2 chickpea flour 27.53
3 spinach 4.60
4 coconut powder coconut, maltodextrin 4.47
5 salt 1.68
6 coriander seed 1.40
7 ginger puree 0.77

coriander splits 70%, cumin seed

8
10%, black pepper 8%, fennel 5%, bay 0.62
garam masala
leaves 3%, nutmeg 2%, black
cardamom 2%)

9 lime leaf 0.55

10 chilli powder 0.39

11 turmeric powder 0.08
sunflower oil (cooking oil used 6.04
12 for prefrying)
water lost by evaporation during cooking 18.51
Total weight of product after cooking

Sweet chilli spring roll 27.6%

1 cabbage 17.42
2 carrot 8.88
3 pineapple 7.57
4 green bell pepper 6.66

sugar 37% , water 32%, red chilli 18%,

5 sweet chilli sauce garlic 7.9%, salt 2%, modified corn
starch 1.6%, acetic acid 1.5%
6.34
6 onion 4.44
7 tomato paste 2.66
8 sugar 2.23
9 sunflower oil 2.23

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 code:III.12.RF.04
LIGHT SPECIFICATION version: 04
issued date: 17/06/2020
10 garlic puree 0.89

water 45%,Soy bean 19%, wheat 18%,

11 soy sauce
Salt 18%
0.80
12 modified tapioca starch 0.63
13 salt 0.45
14 chilli powder 0.35
15 pastry 38.45
15.1 water 10.14
15.2 wheat flour 16.24
15.3 salt 0.24
15.4 sunflower oil 0.09
sunflower oil (cooking oil used
15.5 11.74
for prefrying)
Water lost by evaporation during prefrying
5.60%
Total weight of product after prefrying
Money bag 27.6%
1 potato 23.67
2 carrot 13.21

sugar 37% , water 32%, red chilli 18%,

sweet chilli sauce garlic 7.9%, salt 2%, modified corn
starch 1.6%, acetic acid 1.5%
3 8.35
4 onion 7.20
5 water chestnut 4.77
6 sugar 2.96
7 water 1.92
8 spring onion 1.43
9 sunflower oil 0.90
10 potato starch 0.76
11 salt 0.59
12 seaweed 0.47
13 lime leaf 0.27
14 sesame oil 0.17
15 white pepper 0.09
16 pastry 33.24
16.1 water 7.49
16.2 wheat flour 13.68
16.3 salt 0.24
16.4 sunflower oil 0.09
sunflower oil (cooking oil used
16.5 11.74
for prefrying)
Water lost by evaporation during prefrying
5.60%
Total weight of product after prefrying

sweet chilli dip 14%

1 malt syrup 22.10%
2 sugar 22.00%
3 mango juice 22.00%
4 water 14.03%
5 chilli sauce chilli, water, salt 4.00%
6 garlic 3.80%
7 lemon 3.60%
8 onion 2.50%
9 vinegar water, rice, edible alcohol 2.10%
kelp juice
water, kelp, maltodextrin, glucose,
10 salt, edible alcohol 2.00%
11 salt 1.50%
12 xanthan gum 0.10%
13 citric acid 0.10%
14 malic acid 0.10%
15 natural colour (paprika) E160c 0.07%

Remark

ALLERGEN present in pwheat (gluten), soybean, sesame

May contain allergen:

GMOs Status : non GMOs

Microbiological Criteria:
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 code:III.12.RF.04
LIGHT SPECIFICATION version: 04
issued date: 17/06/2020
Parameter Specification
Total Plate Count (cfu/≤ 100000
Total Coliform Count ( ≤ 1000
Total E.coli (cfu/g) absence
Total Yeast and Mould ≤ 1000
Staphylococcus aureus≤(cfu/g)
1000
Salmonella spp. (per 25g)
absence
Listeria monocytogenesabsence
(cfu/g)

NUTRITION PER 100G (CALCULATION)

ENERGY VALUE 880 kJ
Total fat 7.1 g
Saturates fatty acids 2.5 g
Carbohydrate 31g
sugar 11 g
fibre 3.1 g
Protein 3.8 g
salt 1.5 g

Prepared by
Date:
Person in charge:
Signature:

Marketing approval (for customer use only)

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