Purchase Specification for Cinnamon, Pecan, Chocolate, Sour Cream Coffee Cake

This document provides the purchase specification for Cinnamon, Pecan, Chocolate, Sour Cream Coffee Cake. It includes information about the origin, grade, ingredients, nutritional information, and more.

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PURCHASE SPECIFICATION

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Cinnamon, Pecan, Chocolate, Sour Cream Coffee Cake
 Product : Cinnamon, Pecan, Chocolate, Sour Cream Coffee Cake
 Origin : United States of America
 Grade : standard
 Ingredients : Butter, soft, Honey, Sugar, Eggs, Homo Milk, Sour Cream,
All Purpose Flour, Baking Soda, Baking Powder, Pecan, chopped, Chocolate couverture
chopped, Cinnamon Powder, Sugar
 Moisture : N/A
 Size of cut : N/A
 Net Weight : 1 lb 14 oz
 Drained weight : N/A
 Appearance : loaf shape
 Size : Consistent
 Colour : Brown, golden yellow
 Flavour : buttery cinnamon and creamy
 Brix : N/A
 pH: : N/A
 Vacuum : N/A
 Packing : 1 lb 14 oz – wholesale selection
 Allergen information: Contains milk and cinnamon and cream.
 Storage : avoid smearing the frosting, should be refrigerated
 Shelf life : three weeks

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Nutritional Information on Average for 100 g
Calories 19kcal Calories from fat 298 kcal
Total protein 0.3g Milk protein 6.2 g
Total carbohydrates 6.2 g Sugars
(mono+disaccharides)
0.6 g
Polydextrose 0.0g
Polyols 0.0g
Starch 0.6g
Total fat 0.1g theronine 31.4 g
isoleucine 40.8 g
Aspartic acid 1.2 g
Glutamic acid 104 g
Glycine 54.6 mg
Proline 117 mg
Dietary fiber 2.2g
grams dietary fiber 4.1g Alcohol 0.0g
manganese 1.4g Vitamin A 29.412μg
Vitamin K 2.4
micrograms
Vitamin B2 0.333mg
Vitamin B6 0.076mg Vitamin B12 0.647μg
Vitamin H 0.001mg Vitamin M 10.233μg
Sodium 81.7mg Vitamin C 1.453mg
Phosphorus 213.7mg Calcium 211.1mg
Iron 2.64mg Magnesium 54.0mg
Zinc 1.20mg Iodine 0.0μg
Chloride 177.22mg Potassium 413.9mg

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Cinnamon specification
 Product : Cinnamon
 Origin : Native to Ceylon (Sri Lanka) and also from China, Vietnam
and Burma regions
 Grade : foxing specifications, maximum moisture content of 15%
 Types : Korintje Cassia cinnamon, Vietnamese cinnamon, and Sri Lankan
or Ceylon cinnamon
 Prevention and processing method: Cinnamon oil needs to be distilled from off-grade
bark. Must be dried before it is stored and sold for market
 Trade association standards: implement a food (safety) management system based on
HACCP-principles
 Ingredients : cinnamaldehyde, eugenol, mucilage, tannins, carotenoids,
and phenolics
 Moisture : moisture content of 10%
 Size of cut : Alba is less than 6 mm in diameter; Continental is less than
16 mm in diameter
 Net Weight : 1 tbsp (6.8 g) and 1 tsp (2.3 g)
 Drained weight : 1 tbsp (6.8 g)
 Appearance : tree bark removed and dried to 3-1⁄4-inch (8 cm)
 Size : small to medium
 Colour : golden-yellow or brown
 Flavour : strong sweet and woody flavor with hints of clove and
citrus
 Brix : N/A
 pH: : alkaline spice
 Vacuum : N/A
 Packing : tightly packed is a quill, dried to store
 Allergen information: Breathing, eating, or touching the spice might cause itching,
burning

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 Storage : cool, dark, and dry place
 Shelf life : ground cinnamon for 2-3 years, whole spice for 4 to 5 years
Nutritional facts
Energy 6 g
Fat 0.3 g
Carbohydrates 2.1 g
Calcium 26 milligrams (mg)
Iron 0.2 mg
Magnesium 2 mg
Phosphorus 2 mg (Boulds & Petersen, 2018)
Potassium 11 mg
Vitamin C 0.1 mg
Vitamin A 8 IU
(O'Connor, 2017)

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Chocolate specification
Product : Cinnamon
 Origin : Mesoamerica, Latin America
 Grade : Dark Chocolate, extra cocoa butter, sugar, and vanilla
 Types : Chocolate comes in 3 forms i.e dark (bottom), milk (middle), and
white (top) varieties and also, Swiss milk chocolate. A bar of dark chocolate used in
baking, minimum cocoa content 40%, chocolate chips which are less sweet,
White chocolate bar,
 Prevention and processing method: Fermentation kills the beans, preventing them from
germinating later
 Trade association standards: food (safety) management system following HACCP-
principles
 Ingredients : sugar, cocoa butter, full cream milk powder, cocoa liquor,
lecithin, vanilla and cocoa, refining are present in Milk, dark and white chocolate all
contain coca to beans
 Moisture : moisture content to 6–7 percent
 Size of cut : chips, bars, slabs ¼ pound
 Net Weight : Net Weight: 3.52 OZ (100 g
 Drained weight : 100g drained weight
 Appearance : smooth and glossy finish
 Size : chips, bars and different sizes
 Colour : brown, dark brown, white, milky
 Flavour : strong, creamy, tart, sweet
 Brix : N/A
 pH: : 6.8 to 6.9
 Vacuum : N/A
 Packing : machine packed, wrapping aluminum paper and cardboard
 Allergen information: milk, wheat, cocoa and nut
 Storage : cool, dark, and dry place

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 Shelf life : for 2-3 years, 6 to 8 months if opened and stored properly
 Chemical standards : minimum of 25% cocoa solids, chocolate syrup for ice,
Falling price of fertilizer -- lower cost of production, Butterfat
Content Testing (Gerber Method), Micro-Epsilon offer a solution that involves
significant time savings compared to previous inspection.
 Test or inspection procedures: method for bean counts, 53% fat (cocoa butter) and 47%
 Cost and quantity limitations: $4,100 a ton, general inspectional instructions in IOM
 General handling instructions: manual removal of cocoa beans, equipment
manufacturer's instructions, be protected from moisture (rain, snow) during
cargo handling, handling, and use to assure the eggs are broken, stored

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Nutritional facts
(Source: Poché, 2017)

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References
Boulds, C. B., & Petersen, J. (2018). The Big Sky Bounty Cookbook: Local Ingredients and
Rustic Recipes. Arcadia Publishing.
Dean, L. S., & Nelson, R. (2018). The Great Minnesota Cookie Book: Award-winning Recipes
from the Star Tribune's Holiday Cookie Contest. U of Minnesota Press.
O'Connor, J. (2017). Cake, I Love You: Decadent, Delectable, and Do-able Recipes. Chronicle
Books.
Poché, D. (2017). Louisiana Sweets: King Cakes, Bread Pudding and Sweet Dough Pie. Arcadia
Publishing.