Procurement object

• What is being procured: Bread and pastry products.
• Main technical requirements, characteristics:
  • Rye loaf bread (sliced): Naturally fermented, composition must contain at least 50% whole grain flour, MUST NOT contain wheat flour or wheat gluten. Fermented with sourdough starter. Minimum shelf life 72 hours from the moment of delivery. Salt not more than 1.2%.
  • Rye bun (sliced): At least 50% whole grain flour. Minimum shelf life 72 hours…
     
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