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Nonalcoholic beverages or alcoholic strength lower than 5% vol. X
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¦Ïp t¥ ®~ Starches ,cereals, flour, meal, pasta
s¬j§j¦~ ¦ Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery
products in solid form; without fatty substances
~|z×¥jkÔp Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery X
products in solid form; with fatty substances
"DQD@KR RS@QBG Chocolate and substitutes, coated products X
RTF@Q BGNBNK@SD Pastry, cakes and other bakers' wares, dry, without fatty substances, confection- X
ery products in moist paste form, honey, syrups
@MC AX OQNCTBSR Confectionery products in paste form with fatty substances X X
Whole, fresh or chilled; dried or dehydrated; shelled or dried nuts
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%QTHSR UDFDS@AKDR Processed in an oily medium X X X X X X
@MC AX OQNCTBSR Shelled and roasted nuts
Nuts in paste or cream form X X
©k¦® Animals or vegetable, natural or treated X X X X X X
%@S @MC NHKR Water emulsions in oil (margarine, butter, etc.) X X X X
Crustaceans and molluscs not naturally protected by their shells X
Preparation of fresh, chilled, salted, smoked fish or in the form of paste X
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All types of meats, fresh, chilled, salted, smoked, in the form of paste or cream X
MHL@K OQNCTBSR Processed meat products ( ham, bacon, etc.) X
@MC DFFR Preserved and partpreserved meat and fish in an aqueous medium X
Preserved and partpreserved meat and fish in an oily medium X X X X X X
Eggs, egg yolks, whites of eggs in all forms X
Whole, skimmed or partly dried milk X
Fermented milk (yoghurt, butter milk, etc.) X X X X
~|z×m¦s Cream and sour cream X X X
#@HQX OQNCTBSR Whole cheeses with non edible form
Other cheeses X X
Rennet in liquid or viscous form X
Powdered or dried rennet X
Sauces without fatty substances on the surface X
~|z×~j¦~ÓpÔ Sauces from oil in water emulsions (mayonnaise, salad creams, etc.) X X
#QDRRHMF Sauces containing oil and water forming two distinct layers X X X X X X
Mustard X X
Vinegar X X X X
Salt
Sandwiches, toasted bread and the like with fatty substances on the surface X
Sandwiches, toasted bread and the like but without fatty substances on the surface X
j¥~ t¡ ¦ts Soups, powdered or dried food preparations with fatty substances on the surface X
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,HWDC ENNC OQDO@Q@SHNMR Soups, liquid or paste food preparation with fatty substances on the surface X X
Soups, liquid or paste food preparation without fatty substances on the surface X
Fried or roasted foods of vegetable origin (fried potatoes, fritters, etc.) X
Fried or roasted foods of animal origin X
Dried foods with fatty substances on the surface
Dried foods without fatty substances on the surface
ð« ¥sÓ Herbs, spices, aromatic herbs, coffee and coffee substitutes, granulated or powdered
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¥¬}j¦ ~× ¦sÓ¦k¬p Cocoa powder
©j ¦j× Cocoa paste X X
Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol. X X X X
.SGDQR Yeasts and raising agents in paste form X
Dried yeasts and raising agents
Frozen or deepfrozen foods X
Icecreams X
* (,/.13AN3 : non-coated fabric gloves must be used as undergloves, otherwise they are only suitable for contact with dry food. Worn as an underglove,
the Krotech Food 828 is suitable for all uses. Only contact between the overglove and the food needs to be checked.
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