CHAMPIGNON HOFMEISTER SALES GMBH AND CO KG TRADE DATA ANALYSIS
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Champignon Hofmeister Sales Gmbh And Co Kg – Overview
Eximpedia analyzes Champignon Hofmeister Sales Gmbh And Co Kg export and import records, including data from 0 buyers and 1 suppliers. We provide an intelligence report of Champignon Hofmeister Sales Gmbh And Co Kg that covers trade statistics, shipment values, quantities, exporters & importers and trade destinations
Champignon Hofmeister Sales Gmbh And Co Kg Buyers, Suppliers & Shipments
Champignon Hofmeister Sales Gmbh And Co Kg import markets
Explore the Champignon Hofmeister Sales Gmbh And Co Kg import market with monthly import values, major importers, HS Codes, key ports, top suppliers, and competitors
TOP IMPORT HS CODE
| HS CODE | USD VALUE | SHIPMENTS | % |
|---|---|---|---|
| 0406409000 | 0.82 | 8 | 40.00 |
| CHEESE AND CURD | |||
| 0406909990 | 0.17 | 5 | 25.00 |
| CHEESE AND CURD | |||
| 0406909200 | 0.14 | 3 | 15.00 |
| CHEESE AND CURD | |||
| 0406908400 | 0.01 | 4 | 20.00 |
| CHEESE AND CURD | |||
TOP IMPORT COUNTRY
| COUNTRY | USD VALUE | SHIPMENTS | % |
|---|---|---|---|
| EUROPEAN UNION | 1.14 | 20 | 100.00 |
TOP IMPORT PORTS
| PORT NAME | USD VALUE | SHIPMENTS | % |
|---|---|---|---|
| UA209170 | 1.14 | 20 | 100.00 |
TOP IMPORT COMPETITORS
| COMPANY | USD VALUE | SHIPMENTS |
|---|---|---|
| LLC IMPORT TRADISHN | 2.39 | 835 |
| NELT RETAIL LLC | 3.50 | 37 |
| DELTA TRADING LLC | 3.70 | 132 |
| LLC BEV | 6.46 | 46 |
| LIMITED LIABILITY COMPANY REGNO ITALIA UA | 6.52 | 744 |
TOP IMPORT SUPPLIERS
| COMPANY | USD VALUE | SHIPMENTS |
|---|---|---|
| BERGADER PRIVATKASEREI GMBH | 1.75 | 95 |
| KASEREI CHAMPIGNON HOFMEISTER GMBH AND CO KG | 2.35 | 81 |
| ESTABLECIMIENTOS SAN IGNACIO S A | 2.90 | 25 |
| LAZUR SPOLDZIELCZY ZWIAZEK PRODUCER ROLE | 3.38 | 23 |
| MILKAUT SA | 6.46 | 30 |
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Champignon Hofmeister Sales Gmbh And Co Kg Import Shipments
Discover the Champignon Hofmeister Sales Gmbh And Co Kg with product description, import values, quantities, exporter name, country of origin and key destinations.
| HSN Code | Product Description | Imports | Exporter | Origin | Destination | Qty. |
|---|---|---|---|---|---|---|
| 0406409000 | 1. CHEESE DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: DOR BLUE LEIB 2.5KG 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 07/03/2024, ART. 21306 - 16468,752KG;" |  |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. CHEESE DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: DOR BLUE LEIB 2.5KG 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 21.08.2024, ART. 21306 - 16215,727KG | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406909200 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF DEFAATED SUBSTANCES OF MORE THAN 47% BY MASS, BUT NOT MORE THAN 72% BY MASS: BRIETTE ""CREAMY MILD"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 16.01.2025/17.01.2025, ART. 14996 - 1872 PCS. (CARTON BOX (10 PCS.)); BRIETTE ""CREAMY BUTTERY RED"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DYE: CAROTINE, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 16.01.2025, ART. 14986 - 2496PCS (CARTON BOX (10PCS)); BRIETTE ""CREAM BLUE"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 16.01.2025/17.01.2025., ART. 14976 - 3432 PCS. (CARTON BOX (10 PCS.)); BRIETTE """"SMOKY"""" 10X125G 60%. SOFT RENT CHEESE (HEAT PROCESSED) WITH MOLD. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, SMOKE FLAVORING, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 10/16/2024/10/17/2024, ART. 15176 - 1404 PCS. (CARTON BOX (10 PCS.)); BRIETTE """"DULCE DE LECHE"""" 10X125G 60%. SOFT RENT CHEESE (HEAT PROCESSED) WITH MOLD. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, NATURAL FLAVORING, MICROBIOLOGICAL SEX ENZYME, CAROTINE DYE, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 10/16/2024/10/17/2024, ART. 15186 - 1092 PCS. (CARTON BOX (OF 10 PCS.)) | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. CHEESE DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: DOR BLUE LEIB 2.5KG 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 17.07.2024, ART. 21306 - 16695,955KG;" | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. RAW DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: CAMBOTSOL 2.2 KG 70%. SOFT DELICATE CHEESE WITH MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 13.05.2024., ART. 41265 - 801.79KG; MONTAGNIOLO AFFINE 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE-GRAY MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 05/08/2024, ART. 6962 - 368,201 KG; DOR BLUE 100G 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 25.05.2024., ART. 21046 - 33600PCS; DOR BLUE 100G 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 25.05.2024., ART. 21526 - 4800 PCS; DOR BLUE LEIB 2.5KG 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 04.06.2024., ART. 21366 - 1799,068 KG; DOR BLUE GRAND NOIR 2.5KG 60%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 60%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 04.06.2024., ART. 21186 - 1630,543 KG; CAMBOTSOL 150G 70%. SOFT DELICATE CHEESE WITH MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 04/29/2024, ART. 13303 - 448PCS; MONTAGNIOLO 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 05/08/2024, ART. 16886 - 92,109KG;" | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406908400 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF FAT SUBSTANCE OVER 47% BY MASS BUT NOT MORE THAN 72% BY MASS: CHAMBRI DE LUXE 1.6KG 65%. SOFT DELICATE CHEESE WITH MOLD. FAT BY MASS 37%. FAT BY MASS IN DRY SUBSTANCE: 65%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 01.05.2024., ART. 16752 - 166,031 KG;" | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406909990 | 1. RAW DELICIOUS SOFT WITH FAT CONTENT MORE THAN 40%: STRIGISTALER CAMEMBER 125G 45%. SOFT CHEESE WITH MOLD. FAT CONTENT: 45%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 18.04.2024., ART. 27806 - 4480PCS; ALGOYSKY WITH CREAM 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 19.04.2024., ART. 41036 - 211,412 KG; ALGOISKY WITH HERBS 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, HERBS, MICROBIOLOGICAL SEX ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 20.04.2024., ART. 41299 - 162,522 KG; ROUGHET 2KG 70%. SOFT DELICIOUS CHEESE WITH RED CULTURES AND WHITE NOBLE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL ENZYME, DYE: PEPPER EXTRACT, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EXPRESSION. EXPIRY DATE: 05/07/2024, ART. 41303 - 44.81KG;" | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406909990 | 1. RAW DELICIOUS SOFT WITH FAT CONTENT MORE THAN 40%: ROUGHET GRILKASE CREAMY-GENTLE 2*90G 55%. SOFT (HEAT-PROCESSED) CHEESE. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 29.08.2024., ART. 17317 - 4350PCS; ROUGHT GRILL CASE WITH HERBS 2*90G 55%. SOFT (HEAT-PROCESSED) CHEESE. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, GREENS, ONION, NATURAL FLAVORING ""ONION"", MICROBIAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 29.08.2024., ART. 17327 - 3060PCS; ROUGHT GRILL CASE CHILI 2*90G 55% SOFT CHEESE (HEAT PROCESSED). FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, CHILI PEPPER, PEPPER, CHILI PEPPER EXTRACT, MICROBIAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 29.08.2024., ART. 17347 - 2580PCS; ROUGHET MARINATED BARBECUE GRILL CASE 6X180G 55%. SEMI-SOFT CHEESE IN BARBECUE MARINADE. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (ROPE OIL, SUGAR, SPICE, FULLY HYDROGENATED ROPE OIL, TOMATOES, CARAMEL POWDER (CARAMEL SUGAR SYRUP, MALTODEXTIN), SPICE EXTRACT, FLAVORING, SALT, ""SMOKE"" FLAVORING""). EXPIRY DATE: 10.08.2024., ART. 17607 - 1866PCS; ROUGHET MARINATED GRILL CASE WITH HERBS 6X180G 55%. SEMI-SOFT CHEESE IN MARINADE WITH HERBS. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (RAPESEED OIL, HERBS, MIXED SPICES, FULLY HYDROGENATED RAPESEED OIL, LEEKS, SUGAR, NATURAL FLAVORING, SALT, SPICE EXTRACT). EXPIRY DATE: 07/08/2024, ART. 17447 - 690PCS; ROUGHET MARINATED GRILL CASE WITH PEPPER 6X180G 55%. SEMI-SOFT CHEESE IN MARINADE WITH BULGARIAN PEPPER. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (RAPESEED OIL, MIXED SPICES, HERBS, PAPRIKA, FULLY HYDROGENATED RAPESEED OIL, SUGAR, NATURAL FLAVORING, SALT, SPICE EXTRACT). EXPIRY DATE: 01.07.2024., ART. 17477 - 690PCS; EXPORT CAMAMBER 125G 50%. SOFT CHEESE (HEAT PROCESSED). FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 11.04.2025, ART. 14176 - 40320PCS; EXPORT BRI 125G 50%. SOFT CHEESE (HEAT PROCESSED). FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 11.04.2025, ART. 14186 - 40320PCS | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. CHEESE DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: DOR BLUE LEIB 2.5KG 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 08/07/2024, ART. 21306 - 16070.82 KG | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406909200 | 1. CHEESE WITH A FAT CONTENT NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF DEFAATED SUBSTANCE MORE THAN 47% BY MASS, BUT NOT MORE THAN 72% BY MASS: BRIETTE ""CREAMY BUTTERY RED"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DYE: CAROTINE, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 12/21/2024, ART. 14986 - 468 PCS (BOX OF 10 PCS).""" | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406909990 | 1. RAW DELICIOUS SOFT WITH FAT CONTENT MORE THAN 40%: STRIGISTALER CAMEMBER 125G 45%. SOFT CHEESE WITH MOLD. FAT CONTENT: 45%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 05/05/2024, ART. 27806 - 4720PCS; ALGOYSKY WITH CREAM 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 10.05.2024., ART. 41036 - 190,617 KG; ALGOISKY WITH HERBS 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, HERBS, MICROBIOLOGICAL SEX ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 10.05.2024., ART. 41299 - 142,622 KG; ROUGHET 2KG 70%. SOFT DELICIOUS CHEESE WITH RED CULTURES AND WHITE NOBLE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL ENZYME, DYE: PEPPER EXTRACT, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EXPRESSION. EXPIRY DATE: 22.05.2024., ART. 41303 - 25,643 KG; FIORELLA DI TOMINO 1.2 KG 68%. SOFT CHEESE WITH MOLD. FAT CONTENT 68%. MOISTURE CONTENT 67%. INGREDIENTS PASTEURIZED MILK, CREAM, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES, RIPENING CULTURES. EXPIRY DATE: 11.05.2024. , ART.41602 - 151,311KG; CHAMPION CAMEMBER 125G 55%. SOFT CHEESE WITH MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 29.04.2024., ART. 12004 - 1088PCS; CHAMPION MUSHROOM 2.2KG 70%. SOFT DELICATE CHEESE WITH MOLD. FAT CONTENT: 70%. MOISTURE CONTENT 67%. INGREDIENTS: PASTEURIZED MILK, CREAM, APPROX. 8% MUSHROOMS, FLAVORING IDENTICAL TO NATURAL, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 05/08/2024/05/16/2024, ART. 41240 - 200.31KG; ROUGHET MARINATED GRILL CASE WITH HERBS 6X180G 55%. SEMI-SOFT CHEESE IN MARINADE WITH HERBS. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (RAPESEED OIL, HERBS, MIXED SPICES, FULLY HYDROGENATED RAPESEED OIL, LEEKS, SUGAR, NATURAL FLAVORING, SALT, SPICE EXTRACT). EXPIRY DATE: 24.06.2024., ART. 17447 - 6PCS; ROUGHET MARINATED GRILL CASE WITH PEPPER 6X180G 55%. SEMI-SOFT CHEESE IN MARINADE WITH BULGARIAN PEPPER. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (RAPESEED OIL, MIXED SPICES, HERBS, PAPRIKA, FULLY HYDROGENATED RAPESEED OIL, SUGAR, NATURAL FLAVORING, SALT, SPICE EXTRACT). EXPIRY DATE: 26.06.2024., ART. 17477 - 6PCS; ROUGHET MARINATED BARBECUE GRILL CASE 6X180G 55%. SEMI-SOFT CHEESE IN BARBECUE MARINADE. FAT CONTENT: 55%. INGREDIENTS: CHEESE 89% (PASTEURIZED MILK, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES); MARINADE 11% (ROPE OIL, SUGAR, SPICE, FULLY HYDROGENATED ROPE OIL, TOMATOES, CARAMEL POWDER (CARAMEL SUGAR SYRUP, MALTODEXTIN), SPICE EXTRACT, FLAVORING, SALT, ""SMOKE"" FLAVORING""). EXPIRY DATE: 20.07.2024., ART. 17607 - 6PCS; ROUGHET GRILKASE CREAM-GENTLE 2*90G 55%. SOFT (HEAT-PROCESSED) CHEESE. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 15.07.2024., ART. 17317 - 6PCS; ROUGHT GRILL CASE WITH HERBS 2*90G 55%. SOFT (HEAT-PROCESSED) CHEESE. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, GREENS, ONION, NATURAL FLAVORING ""ONION"", MICROBIAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 27.06.2024., ART. 17327 - 6PCS; ROUGHET GRILL CASE CHILI 2*90G 55% SOFT CHEESE (HEAT PROCESSED)" | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. CHEESE DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: DOR BLU 100G 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 06/08/2024, ART. 21046 - 48000PCS; DOR BLUE 100G 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 06/08/2024, ART. 21526 - 4800 PCS; DOR BLUE LEIB 2.5KG 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 18.06.2024., ART. 21366 - 1561,793 KG; DOR BLUE GRAND NOIR 2.5KG 60%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 60%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 18.06.2024., ART. 21186 - 1415,743 KG; CAMBOTSOL 150G 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 13.05.2024., ART. 13303 - 144PCS; MONTAGNIOLO 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 30.05.2024/05.06.2024., ART. 16886 - 94,499KG; CAMBOTSOL 2.2KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 27.05.2024., ART. 41265 - 2155,418KG; MONTAGNIOLO AFFINE 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE-GRAY MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 22.05.2024., ART. 6962 - 21,261 KG; MONTAGNIOLO AFFINE 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE-GRAY MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 22.05.2024., ART. 6962 - 189,484 KG;" | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406908400 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF FAT SUBSTANCE OVER 47% BY MASS BUT NOT MORE THAN 72% BY MASS: CHAMBRI DE LUXE 1.6KG 65%. SOFT DELICATE CHEESE WITH MOLD. FAT BY MASS 37%. FAT BY MASS IN DRY SUBSTANCE: 65%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 05/08/2024, ART. 16752 - 464,738 KG;" | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406909200 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF DEFAATED SUBSTANCE MORE THAN 47% BY MASS, BUT NOT MORE THAN 72% BY MASS: BRIETTE ""CREAMY MILD"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 12/26/2024, ART. 14996 - 936 PCS. (CARTON BOX OF 10 PCS.); BRIETTE ""CREAMY BUTTERY RED"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DYE: CAROTINE, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 12/21/2024/12/26/2024/12/27/2024, ART. 14986 - 2184 PCS. (BOX OF 10 PCS.); BRIETTE ""CREAM BLUE"" 10X125G 60%. SOFT (HEAT-PROCESSED) CHEESE. FAT BY MASS 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 12/26/2024/12/27/2024, ART. 14976 - 936 PCS. (BOX OF 10 PCS.); BRIETTE """"DULCE DE LECHE"""" 10X125G 60%. SOFT RENT CHEESE (HEAT PROCESSED) WITH MOLD. FAT CONTENT 31%. FAT BY MASS IN DRY SUBSTANCE: 60%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, NATURAL FLAVORING, MICROBIOLOGICAL SEX ENZYME, CAROTINE DYE, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 26.09.2024., ART. 15186 - 1092 PCS. (CARTON BOX OF 10 PCS.).""" | |
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EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. RAW DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: CAMBOTSOL 2.2 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 20.06.2024., ART. 41265 - 1403,256 KG; CAMBOTSOLA BLACK LABEL 2 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 06/09/2024, ART. 6952 - 240,254 KG; DOR BLUE 100G 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 07/06/2024, ART. 21046 - 52800PCS; DOR BLUE 100G 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 07/06/2024, ART. 21526 - 4800 PCS; DOR BLUE LEIB 2.5KG 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 16.07.2024., ART. 21366 - 1383,943 KG; DOR BLUE GRAND NOIR 2.5KG 60%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 60%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 16.07.2024., ART. 21186 - 1077,394 KG; CAMBOTSOL 150G 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EXPRESSION. EXPIRY DATE: 10.06.2024., ART. 13303 - 240PCS; MONTAGNIOLO AFFINE 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE-GRAY MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 19.06.2024., ART. 6962 - 77.46 KG; MONTAGNIOLO 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 07/03/2024, ART. 16886 - 62,171 KG | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406908400 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF DIFFERENT SUBSTANCES OF MORE THAN 47% BY MASS BUT NOT MORE THAN 72% BY MASS: CHAMBRI DE LUXE 1.6KG 65%. SOFT DELICATE CHEESE WITH MOLD. FAT BY MASS 37%. FAT BY MASS IN DRY SUBSTANCE: 65%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 12.06.2024., ART. 16752 - 249,929 KG | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406909990 | 1. RAW DELICIOUS SOFT WITH A FAT CONTENT OF MORE THAN 40%: ALGOIAN WITH CREAM 1.4 KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 07.06.2024., ART. 41036 - 479,631 KG; STRIGISTALER CAMEMBER 125G 45%. SOFT CHEESE WITH MOLD. FAT CONTENT: 45%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 02.06.2024., ART. 27806 - 8000PCS; ALGOISKY WITH HERBS 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, HERBS, MICROBIOLOGICAL SEX ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 30.05.2024., ART. 41299 - 70,073 KG; CHAMPION MUSHROOM 2.2KG 70%. SOFT DELICATE CHEESE WITH MOLD. FAT CONTENT: 70%. MOISTURE CONTENT 67%. INGREDIENTS: PASTEURIZED MILK, CREAM, APPROX. 8% MUSHROOMS, FLAVORING IDENTICAL TO NATURAL, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 12.06.2024., ART. 41240 - 187,292 KG; FIORELLA DI TOMINO 1.2 KG 68%. SOFT CHEESE WITH MOLD. FAT CONTENT 68%. MOISTURE CONTENT 67%. INGREDIENTS PASTEURIZED MILK, CREAM, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES, RIPENING CULTURES. EXPIRY DATE: 05/31/2024/06/08/2024. , ART. 41602 - 139,513 KG; CHAMPION CAMEMBER 125G 55%. SOFT CHEESE WITH MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 27.05.2024., ART. 12004 - 1008PCS | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406409000 | 1. RAW DELICIOUS SOFT WITH MOLD VEINS IN CHEESE: CAMBOTSOL 2.2 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 06/05/2024, ART. 41265 - 1208,051 KG; DOR BLUE 100G 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 22.06.2024, ART. 21046 - 43200PCS; DOR BLUE 100G 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 22.06.2024, ART. 21526 - 4800 PCS; DOR BLUE LIB 1/2 50%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLU 1/2 HEAD. FAT CONTENT: 50%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 22.06.2024., ART. 21326 - 278,299KG; DOR BLUE LEIB 2.5KG 55%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. DOR BLUE IN CIRCLES. FAT CONTENT: 55%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 02.07.2024., ART. 21366 - 1464,492 KG; DOR BLUE GRAND NOIR 2.5KG 60%. SEMI-HARD CHEESE WITH NOBLE BLUE MOLD. FAT CONTENT: 60%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SYRUP ENZYME, MESOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 02.07.2024., ART. 21186 - 1226,912 KG; CAMBOTSOL 150G 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 05/27/2024, ART. 13303 - 480PCS; MONTAGNIOLO AFFINE 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE-GRAY MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 06/05/2024, ART. 6962 - 189,825 KG; MONTAGNIOLO 2.4 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 19.06.2024., ART. 16886 - 119,195 KG; CAMBOTSOLA BLACK LABEL 2 KG 70%. SOFT DELICATE CHEESE WITH BLUE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIAL SEX ENZYME, DAIRY CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 26.05.2024., ART. 6952 - 202.4KG | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406908400 | 1. CHEESE WITH A FAT CONTENT OF NOT MORE THAN 40% BY MASS AND WITH A WATER CONTENT IN CALCULATION OF DIFFERENT SUBSTANCES OF MORE THAN 47% BY MASS BUT NOT MORE THAN 72% BY MASS: CHAMBRI DE LUXE 1.6KG 65%. SOFT DELICATE CHEESE WITH MOLD. FAT BY MASS 37%. FAT BY MASS IN DRY SUBSTANCE: 65%. WATER CONTENT BASED ON NON-FAT SUBSTANCE 68%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 06/05/2024, ART. 16752 - 329,567 KG | |
|
EUROPEAN UNION | UKRAINE | 0 |
| 0406909990 | 1. RAW DELICIOUS SOFT WITH FAT CONTENT MORE THAN 40%: STRIGISTALER CAMEMBER 125G 45%. SOFT CHEESE WITH MOLD. FAT CONTENT: 45%. INGREDIENTS: PASTEURIZED MILK, SALT, MICROBIOLOGICAL SEX ENZYME, LACTIC ACID CULTURES, CULTURES FOR RIPENING. EXPIRY DATE: 14.05.2024., ART. 27806 - 6480PCS; ALGOYSKY WITH CREAM 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR RELEASE. EXPIRY DATE: 24.05.2024., ART. 41036 - 199,378 KG; ALGOISKY WITH HERBS 1.4KG 65%. SOFT CHEESE WITH MOLD. FAT CONTENT: 65%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, HERBS, MICROBIOLOGICAL SEX ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 24.05.2024., ART. 41299 - 159.44 KG; ROUGHET 2KG 70%. SOFT DELICIOUS CHEESE WITH RED CULTURES AND WHITE NOBLE MOLD. FAT CONTENT: 70%. INGREDIENTS: PASTEURIZED MILK, CREAM, SALT, MICROBIOLOGICAL ENZYME, DYE: PEPPER EXTRACT, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EXPRESSION. EXPIRY DATE: 04.06.2024., ART. 41303 - 37,877 KG; FIORELLA DI TOMINO 1.2 KG 68%. SOFT CHEESE WITH MOLD. FAT CONTENT 68%. MOISTURE CONTENT 67%. INGREDIENTS PASTEURIZED MILK, CREAM, SALT, MICROBIAL SYRUP ENZYME, LACTIC ACID CULTURES, RIPENING CULTURES. EXPIRY DATE: 05/26/2024. , ART. 41602 - 32,476 KG; CHAMPION MUSHROOM 2.2KG 70%. SOFT DELICATE CHEESE WITH MOLD. FAT CONTENT: 70%. MOISTURE CONTENT 67%. INGREDIENTS: PASTEURIZED MILK, CREAM, APPROX. 8% MUSHROOMS, FLAVORING IDENTICAL TO NATURAL, SALT, MICROBIOLOGICAL SYRUP ENZYME, THERMOPHILIC CULTURES OF LACTIC ACID BACTERIA, CULTURES FOR EMERGENCE. EXPIRY DATE: 29.05.2024., ART. 41240 - 25,209KG | |
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EUROPEAN UNION | UKRAINE | 0 |
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