Purchase of Food Products, Amt: 36000.00 Tender - 141382305

Procurement Summary

Country: Kazakhstan

Summary: Purchase of Food Products, Amt: 36000.00

Deadline: 18 May 2026

Posting Date: 16 May 2026

Other Information

Notice Type: Tender

TOT Ref.No.: 141382305

Document Ref. No.: 16991475-1

Competition: ICB

Financier: Self Financed

Purchaser Ownership: Public

Tender Value: KZT 36000.00

Purchaser's Detail

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Tender Details

Lots: .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. The composition of bread includes carbohydrates (42-50%, mainly starch), proteins (6-8%), a small amount fats (in simple breads), minerals, vitamins B and PP, fiber and water (40-48%). The average calorie content in 100 g of bread, depending on the type and type of flour, the number of additions and the baking method, is 220-280 kcal. Wheat flour bread highest and first grades, as well as hearth, 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. The organoleptic 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. In pan bread, the crust is slightly convex, not wrinkled, without side sagging. Oval hearth bread, elongated or rounded in shape, not blurry, without lateral 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, while that of wheat bread is from golden yellow to light brown. Peel thickness determined on the section, it should be no more than 3-4 mm

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