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debe estar correctamente cocido, tostado en la superficie y de miga abundante y suave, no debe estar quemado, alterado, contener sustancias extra\u00f1as, insectos, gorgojos etc. - Color: tostado claro, no quemado en la superficie y miga de color blanco. - Olor: agradable, sin olor rancio. - Sabor: agradable, exento de olores extra\u00f1os (rancio, quemado, crudo, solventes, etc.). - Textura: blanda y suave, de f\u00e1cil masticaci\u00f3n \" ", "id": "7"}, {"name": "INGREDIENTES", "value": "I. Obligatorios- El producto deber\u00e1 contener obligatoriamente: - Harina de trigo enriquecida con hierro y vitaminas - Leche (en caso de que sea en polvo m\u00ednimo 5% y fluida 50 ml/100 g) - Agua - Levadura - Manteca y/o margarina y/o aceite comestible y/o grasa vegetal hidrogenada - Sal yodada (m\u00e1ximo 1%) - II. Permitidos No aplica -III. No permitidos - Grasa de origen animal, excepto la manteca. ", "id": "4"}, {"name": "Aditivos alimentarios", "value": "Se aceptar\u00e1 como aditivos los permitidos por el Reglamento MERCOSUR GMC/RES N\u00b0 50/97 \u201cAsignaci\u00f3n de aditivos y su concentraci\u00f3n m\u00e1xima para la Categor\u00eda de Alimentos 7: Productos de Panificaci\u00f3n y Galleter\u00eda\u201d. ", "id": "5"}, {"name": "Referencia", "value": "\"MERCOSUR/GMC/RES N\u00b0 50/97 REGLAMENTO T\u00c9CNICO ASIGNACI\u00d3N DE ADITIVOS Y SU CONCENTRACI\u00d3N M\u00c1XIMA PARA LA CATEGOR\u00cdA DE ALIMENTOS 7: PRODUCTOS DE PANIFICACI\u00d3N Y GALLETER\u00cdA. - RES. MERCOSUR GMC N\u00ba 56/92 DISPOSICIONES GENERALES PARA ENVASES Y EQUIPAMIENTOS PL\u00c1STICOS EN CONTACTO CON ALIMENTOS. - RES. MERCOSUR GMC N\u00ba 02/12 REGLAMENTO T\u00c9CNICO MERCOSUR LISTA POSITIVA DE MON\u00d3MEROS, OTRAS SUSTANCIAS DE PARTIDA Y POL\u00cdMEROS AUTORIZADOS PARA LA ELABORACI\u00d3N DE ENVASES Y EQUIPAMIENTOS PL\u00c1STICOS EN CONTACTO CON ALIMENTOS. - RES. MERCOSUR GMC N\u00ba 32/07 REGLAMENTO T\u00c9CNICO MERCOSUR SOBRE LISTA POSITIVA DE ADITIVOS PARA MATERIALES PL\u00c1STICOS DESTINADOS A LA ELABORACI\u00d3N DE ENVASES Y EQUIPAMIENTOS EN CONTACTO CON ALIMENTOS.\" ", "id": "10"}, {"name": "RECEPCION DEL PRODUCTO", "value": "Al momento de la recepci\u00f3n en los establecimientos escolares no se aceptar\u00e1n: - Productos que hayan alcanzado el 30% de su lapso de aptitud, conforme a su fecha de vencimiento declarada en el r\u00f3tulo. - Envases que contengan productos quemados o aplastados ", "id": "9"}, {"name": "Composicion nutricional", "value": "El producto deber\u00e1 presentar la composici\u00f3n nutricional detallada en la Tabla 1. Tabla 1: Aporte de nutrientes por 100 g de producto. - Valor energ\u00e9tico (calor\u00edas) M\u00ednimo: 193 M\u00e1ximo: 316  - Hidratos de Carbono (g) M\u00ednimo: 40 M\u00e1ximo: 55 - Prote\u00ednas (g) M\u00ednimo: 6 M\u00e1ximo: 15  - Grasas (g) M\u00ednimo: 1 M\u00e1ximo: 4 - Sodio (mg) M\u00e1ximo: 600 ", "id": "6"}, {"name": "Presentaci\u00f3n", "value": "El producto se presentar\u00e1 en envase porciones individuales de 50 gramos, con una tolerancia de \u00b1 5 gramos. ", "id": "3"}, {"name": "ESPECIFICACIONES DEL ENVASE", "value": "a) Especificaciones del envase individual. El envase individual primario deber\u00e1 ser de film de polietileno de baja densidad o polipropileno biorientado, transparente o metalizado, ambos de 30 micrones como m\u00ednimo. b) Especificaciones del envase secundario. Los envases individuales deber\u00e1n estar contenidos en:  - Caja de cart\u00f3n corrugado, resistente al peso de los productos con la parte superior e inferior lacrado, asegurando total inviolabilidad y protecci\u00f3n de los alimentos en ella contenidas, garantizando su conservaci\u00f3n, traslado, y almacenamiento en condiciones adecuadas y con capacidad m\u00e1xima de 3 kilogramos. Deben llevar impresas las especificaciones de la altura de apilamiento y la posici\u00f3n en la que se debe colocar la caja. 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