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Nut Filled Medjools Half Dipped in Luxury Belgian Milk Chocolate

Nut Filled Medjools Half Dipped in Luxury Belgian Milk Chocolate

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PROUCT OVERVIEW & BACK OF PACK INFORMATION

Product Name

Nut Filled Medjools Half Dipped in Luxury Belgian Milk Chocolate

Secondary Name / Descriptor

Luxury Medjool Dates

SKU


Product Category

Chocolate Coated Dates

Brand

FERA

Ingredients

Medjool Date 70%, Milk Chocolate 10% (Belgian Milk Chocolate Couverture (Min Cocoa 33.6%), Sugar, Cocoa Butter, Whole MILK Powder, Cocoa Mass, Emulisifier, SOYA Lecithin, Natural Vanilla), WALNUT 5%, ALMOND 5%, PISTACHIO 5% and HAZELNUT 5%.


ALLERGENS in CAPITAL LETTERS

Allergen Information

Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya.

Country of Origin

Medjool Country of Origin: Jordan

Nuts Country of Origin: USA, EU, Australia

Product Warnings

Although extra care has been taken to remove inedible date stones, date caps an nut shells, some may remain. There is a risk small children can choke on nuts.

Storage Information

Store in a cool dry place.

Net Weight

300g e

 

Minimum weight system in operation. (Each pack weighed to ensure at least stated quantity is present)

Suitable For

Halal (uncertified)

 

Vegetarian (uncertified)

Barcode



 

5070002689928

Best Before Declaration

Determined by using the least remaining shelf life of any sub-ingredient. Freshness maintained by shrink-wrapping dates.

Product Shelf Life

Supplied with >4 months shelf life at time of delivery

Traceability / Lot Code Format

  • First Six Digits are the date in the format DDMMYY

  • Next Two Letters are Supervisor / Senior Food Production Personnel initials

  • Next Four Numbers are time of Food Production completion

Recycling Information

Recyclable: Yes

 

Please remove window and gold foil prior to recycling box.

Preparation and Use Instructions

Consume directly from packaging.

Country of Packing

United Kingdom

Consumer Care & Manufacturer Address

FERA LTD. Heybridge Way, London, E10 7NQ.

Product Returns Address & Complaints

FERA LTD. Heybridge Way, London, E10 7NQ.

ABV %

0.00%

Product Claims

Nil



NUTRITIONAL INFORMATION
 

(Source of Nutritional Analysis: Calculated)


 

Nutritional Information

Per 100g

Energy kcal

315 kcal

Energy kJ

1320 kJ

Fat

12.8g

Fat (of which saturates)

4.6g

Carbohydrates

39.2g

Carbohydrates (of which sugars)

34.5g

Fibre

7.1g

Protein

5.4g

Salt

0.04g


INGREDIENTS SPECIFICATIONS

Ingredients Specifications


Medjool Dates

Belgian Milk Chocolate

Walnut

Hazelnut

Almond

Pistachio


ALLERGENS

Number

Allergen Name

Allergen Present (YES/NO)

Risk of Allergen Cross Contamination or May Contain Statement

1

Celery

NO


2

Cereals containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat or their hybridised strains)

NO


3

Crustaceans

NO


4

Eggs

NO


5

Fish

NO


6

Lupin

NO


7

Milk

YES


8

Molluscs

NO


9

Mustard

NO


10

Nuts (almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut, macadamia nut and Queensland nut),

YES


11

Peanuts

NO


12

Seasame Seeds

NO


13

Soya, Soybeans

YES


14

Sulphur dioxide and sulphites above 10 mg/kg or 10 mg/litre expressed as SO2. 

NO



PACKAGING INFORMATION
 

Title

Details

Supplementary Information

Supplier Name

Stribbons UK Ltd


Supplier Address(es)

Stribbons UK, Ltd. UK Offices

The Linden Building

Regent Park, Off Booth Drive

Wellingborough,

Northants, NN8 6GR

United Kingdom


Product Specifications

Size

Lid 179x179x32mm

Base 173x173x39mm

 

Material and Colour

Colour Pantone 2397C

Logo embossed and foiled with Kurz Luxor 495N Foil on lid

FERA Logo on internal gloss central square debossed and foiled with Kurz Luxor 495N Foil.

 

Finishing

Printing, lamination, hot stamping,

Pressing T55 leni pattern paper, die-cutting, grooving, hand moulding and packing.


Packaging Materials

  • Cover paper 180g FSC white craft paper + 1350g single-sided whiteboard

  • Inner Box surface paper: 182g double copper bottom gold card + 1200g gold grey board, 275g single copper gold

  • ·4 inner trays 60mm x 32mm x 32mm


Artwork

Cutter Guides


Master Carton Information

28 units packed flat with lid visible at top aspect.

 
  • Packed as 2x2 units at base of box and stacked 7 units high.

  • Use circa L40.6cm x W40.6cm x H40.6cm double walled cardboard box.

  • Cardboard box cartons to be blank or FERA logo branded

  • To be packed securely to reduce shake in transit

  • sealed with tape and labelled.

External Carton Printing

 

Line 1: FERA London

Line 2: FERA Luxury Chocolate Dates Box

Line 3: Number in the carton: 28 boxes

Line 4: www.feralondon.com

Line 5: Carton Number of Total

Supplier Certifications

BRC Grade A+

ISO140012015

FSC Chain of Custody

Packaging G7 Master Qualification with Colour Compliance








Food Grade Certification

Certification all food contact surfaces

Images





MANUFACTURING PROCESS

Manufactring Process

Step 1: Obtain 12 Medjool Dates

 

Step 2: De-seed by making a longitudinal incision along the date, prize open the date and remove the pit and cap. Inspect internally to ensure the date is healthy and clean. Ensure no debris, no pests, insects, black discoloration.

 

Step 3: Fill 3 dates with ONE walnut half, the walnut should protrude around 40% out of the date

 

Step 4: Fill 3 dates with TWO almonds, the almonds should be horizontally orientated with circa 30% protruding out of the date.

 

Step 5: Fill 3 dates with THREE hazelnuts, the hazelnuts should protrude circa 10% from the date fruit surface.

 

Step 6: Fill 3 dates with FOUR pistachios, the pistachios should protrude circa 20% from the date fruit surface.

 

Step 7: Obtain Belgian Milk Chocolate. Melt and temper as per manufacturer instructions using the FBM Proxima or the Melting Bowl.

 

Step 8: Dip half of the date into the melting bowl OR If using the FBM proxima then place a curtain blocker at 50% of the chocolate curtain. Place nut-filled date onto the enrobing belt at a position that will allow 50% of the date to be coated with chocolate.  

 

Step 9: Place half chocolate coated dates on refrigeration trays and cool in chocolate fridge for 30 minutes.

Processing Aids Used

None

Packing

Step 1: Obtain the FERA Luxury chocolate dates packaging


Step 2: Remove lid


Step 3: Insert THREE half chocolate coated WALNUT filled dates into the top horizontal tray


Step 4: Insert THREE half chocolate coated PISTACHIO filled dates into the top vertical tray


Step 5: Insert THREE half chocolate coated HAZELNUT filled dates into the bottom horizontal tray


Step 6: Insert THREE half chocolate coated ALMOND filled dates into the bottom vertical tray


Step 7: Apply batch number and best before to back of pack


Step 8: Insert base of back into polyolefin roll and apply heat to allow shrink wrapping. Heat the polyolefin to create a sealed base.


Step 9: Apply lid to the box with the lid logo in parallel to the central logo.

Packaged in a Protective Atmosphere

No

Cartoning

Step 1: Insert 28 units into labelled master carton

Step 2: Add Best before and batch number to master carton

Step 3: Seal Master Carton

Storing

Store in the GOODS OUT Area

Delivery

Deliver as per PO / Requirement



MILK CHOCOLATE ENVIRONMENTAL CONTROLS

Key Terms


Fluidity

Why is fluidity so important?

  • The fluidity of your chocolate determines the thickness of the shell and the snap of your chocolate products: the more fluid your chocolate, the thinner and crunchier your shell will be.

  • Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate.

Pre-Crystallisation

Why is it so important to pre-crystallise chocolate properly?

  • It helps chocolate harden, and gives it a beautiful satin gloss and a delicious snap. It makes chocolate contract during cooling, which makes it easier to unmould. 

  • Badly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss.

Tempering / Pre-Crystallising

What is tempering or pre-crystallising?

  • The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing.

  • During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. This guarantees a perfect finished product with a satin gloss and a hard snap.

  • It also makes the chocolate contract during cooling, which makes it easier to unmould. If chocolate is simply melted (between 40 and 45 °C) and then left to cool down to a suitable working temperature, the finished product will not be glossy.

  • If you make the small effort of bringing your chocolate to the right working temperature properly, you are guaranteed to get the desired end result. And that’s what we mean by tempering: bringing chocolate up to the right working temperature while making sure that the crystalline structure of the cocoa butter in it is stable.


TEMPERING WITH CALLETS

Tempering with Callets™

Pre-crystallisation is very easy if you add chocolate that has already been tempered to your melted chocolate. The cocoa butter in these small drops of tempered chocolate already has the right crystalline structure. When added to melted chocolate it prompts the chain reaction resulting into properly crystallized chocolate. The required quantity of Callets™ depends on the temperature of both your melted chocolate and the Callets™. When your melted chocolate is at a temperature of about 40°C, the rule of thumb is to add 5% Callets™ at ambient temperature (i.e. between 15 and 20°C).


Step 1

Melt your chocolate in a chocolate melter (turn the thermostat up to 45 °C).

Step 2

Lower the thermostat (to ± 31°C for dark chocolate or to ± 29°C for milk chocolate and white chocolate) and immediately add 5% Callets™ at ambient temperature.

Step 3

Stir the chocolate well to mix in the stable crystals of the Callets™ thoroughly and evenly. Do the Callets™ melt too quickly? That means your chocolate is still too hot. Add more Callets™ to lower its temperature and continue stirring.

Step 4

You’ll obtain a slightly thickened chocolate, which is ready and workable.


TEMPERING WITH FBM PROXIMA MACHINE

Step 1

Insert callets - fill bowl

Step 2

Turn machine on and turn melting temperature to 50C

Step 3

Once chocolate melted turn stirrer on

Step 4

Turn on tempering pump and set tempering temperature to 29C


CHOCOLATE COOLING

The Chocolate Fridge is specifically made for the cooling and storage of chocolate. The advanced electronic control system in chocolate fridges allows great control over the setting of both the temperature and the relative humidity.


Place chocolate at temperatures between 10°/18°C and a maximum humidity of 40%-60%, these are the optimal conditions for the correct cooling and storage of your creations.

By creating the perfect environment with a specialised chocolate fridge and well-tempered chocolate, you will avoid sugar or fat blooms on the surface of your product, ensuring the finest quality and taste.

Chocolate Fridge Cooling Temperature

8-10 Degrees Celcius

Chocolate Fridge Cooling Humidity

40% to 65%


SUITABILITY

Attribute

Suitable (Y / N)

Microwaveable

N

Freezeable

N

Organic

N

Suitable for Vegetarians

Y (Not certified)

Suitable for Vegans

Y (Not certified)

Fairtrade

N

Kosher

Y (Not certified)

Halal

Y (Not certified)

Fat Free

N

Free from Gluten

Y

Free from Wheat

Y

Free from Oats

Y

Free from Lactose

Y

Free from Milk & Milk Derivatives

N

Free from Nut & Nut Derivatives

N

Free from Peanuts

Y

Free from Sesame Seeds

Y

Free from Mustard

Y

Free from Celery

Y

Free from Egg

Y

Free from Fish

Y

Free from Shellfish (Molluscs, Crustaceans)

Y

Free from Soya & Soya Deriviatives

N

Free from Sulphur Dioxide, Sulphites

Y

Free from Yeast

Y

Free from Lupin

Y

Free from GM / Novel Agents

Y

Use of Irradiated Ingredients

N

Suitable for Diabetics

N

Suitable for Coeliacs

N


Declarations, Statements and Notes relating to the above Attributes



Intended Users

General Public, Adults


PRICING

Details

Information

Units per Carton / Case

28

Cost per Unit (wholesale)

£16.67

Cost per Case (wholesale)

£466.20

Recommended Retail Price

£29.50

VAT Rating

20%



Product Visuals


Product Primary Image

Front

Back of Pack

Sides

Internal

Completed Product

Carton


Video



PRODUCT CHARACTERISTICS

Details

Information

Appearance

Luxury rigid teal square box with embossed FERA logo. 4 inner gold trays arranged orthogonally with FERA logo centrally. Three walnut filled dates in upper outer row, 3 pistachio filled dates in upper inner row, 3 almond dates in bottom outer row and 3 hazelnut filled dates in inner lower row. Back of pack information and barcode printed on reverse.

Taste

Premium Milk chocolate taste with complementary sweet medjool dateswith contrasting fresh nuts.

Texture

smooth milk chooclate texture, exposed dates and nuts texture.

Permissible Defects

  • absence of complete heat seal.

  • Variation in chocolate coating thickness and length of dates.

  • Variation in density of milk chocolate on the underside of each date.

Non Conformances

  • Defective packaging

  • Absence of nuts or absence of chocolate coating.



CERTIFICATES & DECLARATIONS

Safety Information

Details

Consumer Care

FERA LTD. Heybridge Way, London, E10 7NQ.

www.feralondon.com

admin@fera.london

Manufacturing Site

FERA LTD. Heybridge Way, London, E10 7NQ.

www.feralondon.com

admin@fera.london

Accounts

FERA LTD. Heybridge Way, London, E10 7NQ.

www.feralondon.com

admin@fera.london

Technical

FERA LTD. Heybridge Way, London, E10 7NQ.

www.feralondon.com

admin@fera.london

Emergency / Product Recall Contact

FERA LTD. Heybridge Way, London, E10 7NQ.

www.feralondon.com

admin@fera.london

Safety Warranty

FERA undertakes that it will immediately inform the customer if there is any issue relating to the quality or safety of this product

Compliance Warranty

FERA warrants that this product shall be in all respects safe and fit for human consumption and shall confirm with the Food Safety Act 1990, the General Food Law Regular (EC) 178/2002, the General Food Regulations 2004/3279, this Specification, and all other applicable laws, rules and regulations as may be enacted or amended from time to time

Font Size on Product

The font size for mandatory information exceeds the minimum required as specified by EU Reg. No. 1169/2011. The name of the food and the quantity are in the same field of vision.

Product Testing & Safety Certificates



MICROBIOLOGY & FOOD SAFETY

Test

Maximum Tolerable

Frequency of Testing

Test Method

TVC (Aerobic) cfu/g

10,000 cfu/g

Per Batch by Supplier

BS EN ISO 4833

Yeast cfu/g

500 cfu/g

Per Batch by Supplier

Rapid Test

Mould cfu/g

1000 cfu/g

Per Batch by Supplier

Rapid Test

Coliform or Enterobacteriaceae cfu/g

100 cfu/g

Per Batch by Supplier

BS EN ISO 21528-2

E-coli cfu/g

<10 cfu/g

Per Batch by Supplier

UKAS Lab

Salmonella spp in 50g

Absent

Per Batch by Supplier

UKAS Lab

Listeria Monocytogenes in 50g

Absent

Per Batch by Supplier

UKAS Lab

Listeria spp

Absent

Per Batch by Supplier

UKAS Lab

Staphylococcus aureus cfu/g

Absent

Per Batch by Supplier

UKAS Lab

Metal Detection

Absent

Hourly by supplier end of line.

Sesitivity rare earth - 10,000 pull

 

Sensitivity 3mm Fe/3.5mm. Non Fe/4mm SS



 

Date Fruit Data


 

Title

Details

Supplementary Information

Supplier Certifications

BRC Grade A+

ISO 9001:2000

GlobalGap

Organic Dates Producer Certificate

MRL Testing

ISO22000-2018

Halal Certified

Hepatitis A Test and Microbiological Testing

Medjool Batch Coding

Nutritional Values Analysis

Lab Chemical Analyses

Food Grade Packaging Certification











Product Specifications






Country of Origin / Provenance Documentation

Purchase Order

Commercial Invoice

Packing List

​Phytosanitary Certificate

​Certificate of Origin from the Amman Chamber of Commerce

​Movement Certificate and Application for a Movement Certificate

​Product Label

​Import Entry Acceptance Advice

​UK Freight Company documentation






Additional Documents

PAI HACCP

PAI Staff Training

PAI Stock Management

PAI Biological Risk Management

PAI Protection Against Water Contamination








Notes





Specifications Review


Product Specifications Review Date

January 2024

Next Specification Review Date

Annualised

Review Conducted By

Board of Directors


1. Product Specifiations & BOP
3. Allergens
2. Ingedient Specifications
4. Packaging Information
5. Manufaturing Process
6. Suitable For
7. Pricing & Master Cartons
8. Product Visuals
9. Product Characteristics
10. Contacts, Certifications & Declarations
11. Microbiology & Food Safety
12. Specifications Review Date & Details
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