Hennessy XO Cognac, 70cl
Aromas of leather, oak and black pepper
Extra old cognac is complex but rare
Cardamom for an endless tasting pleasure
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PLUM SPREAD – POLISH POVIDEL
| PRODUCT | NET WEIGHT | PACKAGE TYPE | UNITS PER PACK | UNITS LAYER ON PALLET | UNITS PACK ON PALLET |
| LOW SWEETENED JAM | 280 g | jar | 8 | 6 | 144 |
| Strawberry | 280 g | jar | 8 | 6 | 144 |
| Cherry | 280 g | jar | 8 | 6 | 144 |
| Mix Fruit | 280 g | jar | 8 | 6 | 144 |
| Plum | 280 g | jar | 8 | 6 | 144 |
| Black Currant | 280 g | jar | 8 | 6 | 144 |
| Blue Berry | 280 g | jar | 8 | 6 | 144 |
Finished product specification
Hennessy XO Cognac, 70cl
Aromas of leather, oak and black pepper
Extra old cognac is complex but rare
Cardamom for an endless tasting pleasure
Refined Soybean Oil
FFA (%) NEN-EN-ISO 660 Max 0,1
Moisture (%) NEN-EN-ISO 662 Max 0,05
Impurities NEN-EN-ISO 663 Negative
Colour Lovibond (51/4 inch) NEN 6308 15Y, 1, 5R
Peroxide Value at loading (meg/kg) NEN-EN-ISO 3960 Max 1,0
Relative density at 20oC NEN-EN-ISO 3961 0,91-0,93
Meltingpoint (of fat phase) (oC) Own method 125-140
Crude Coconut Oil
FFA (as Lauric): 0.07% max
Moisture: 0.1% max
Iodine Value (wijs): 7-12
Peroxide Value, mEq/Kg: 1.0 max
Saponification Value: 250-264
Unsaponifiable Matter: 1.0%max
Slip Melting Point: 23-26 deg C
Color: 1.0 max RED; 10.00 max YELLOW
Fatty Acid Composition: (Actual Analysis)
Caproic Acid, C6:0.4%
Caprylic Acid, C8:6.5%
Capric Acid, C10:5.6%
Lauric Acid, C12:44.8%
Myristic Acid, C14:19.8%
Palmitic Acid, C16:10.4%
Stearic Acid, C18:2.9%
Oleic Acid, C18:1:7.6%
Linoleic Acid, C18:2:2.0%
Solid Fat Content at 10 deg Celsius: 100%
20 deg C: 30.8%
25 deg C: 0%















