Purchase of Food Products, Amt: 1668500.00 Tender - 141096122

Procurement Summary

Country: Kazakhstan

Summary: Purchase of Food Products, Amt: 1668500.00

Deadline: 14 May 2026

Posting Date: 12 May 2026

Other Information

Notice Type: Tender

TOT Ref.No.: 141096122

Document Ref. No.: 16970224-1

Competition: ICB

Financier: Self Financed

Purchaser Ownership: Public

Tender Value: KZT 1668500.00

Purchaser's Detail

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Tender Details

Lots: Candy - chocolate, with filling between layers of wafers | .Bread made from wheat flour. General technical conditions. Introduced to replace ST RK 984-95 The nutritional value of bread depends on its chemical composition and digestibility. Bread contains carbohydrates (42-50%, in mainly starch), proteins (6-8%), a small amount of fat (in simple breads), minerals, vitamins B and PP, fiber and water (40-48%). Average calorie content in 100 g of bread, depending on the type and type of flour, the number of additions and method baking is 220-280 kcal. Bread made from premium and first grade wheat flour, as well as hearth flour, which contains less moisture, has a higher calorie content than bread made from lower grade flour (mold). Requirements for the quality of bread and bread products. Organoleptic The method evaluates the appearance, condition of the crust and crumb, taste and smell. The physicochemical method is used to determine the moisture, acidity and porosity of bread. The shape of the bread must be correct and appropriate for the given variety. Tin bread has a slightly convex crust, not wrinkled, without side sagging. Hearth bread is oval, elongated or round in shape, not spread out, without side sagging or pressing. The surface is smooth, without cracks or bubbles. The color of the crust of rye bread is from brown to dark brown, wheat bread - from golden yellow to light brown. The thickness of the crust is determined on the cut; it should be no more than 3-4 mm | Rice, peeled, medium-grain, polished, 5 kg per customer's request from the moment of concluding the agreement...

Documents

 Tender Notice