Tender Details

Country: Kazakhstan
Summary: Food Products for Practical Classes in the Cooking, Amt: 997700.00
KZT Ref No: 127065210
Deadline: 29 Sep 2025
Financier: Self Financed
Purchaser Ownership: Government
Tender Value: KZT 997700.00
Notice Type: Tender
Document Ref. No.: 15442326-1
Purchaser's Detail:
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Description:
Lots: duck - duck fillet duck fillets freshly frozen | 700 g Processing Boiled Packaging Package | release whole cooling mode cooled characteristics Type of meat chicken Broiler | Milk, cocoa grated, emulsifier soy lecithin, vanilla flavor, cocoa percentage of cocoa products 33% chocolate has standard fluidity (3 drops) Food value in 100 g of product: fats - 36g, proteins - 7 g, carbohydrates - 51g. Packing-a hermetic bag of doe-pack) Store at 12-20 C, air humidity no more than 70%, in a clean, dry room without extraneous smells | Chocolate White 27% composition: sugar, cocoa oil, dry whole milk, emulsifier: soy liceithic, natural flavor: vanilla; The value of 100g: 559 kcal, fats 34g, carbohydrates 57g, proteins 6.2 g, salt 0.22 g fluidity 2/5. Beef - meat beef clipping, thick, thin edge | G minimum storage temperature +5 Food value of carbohydrates 1 g/100g Energy value of calorie (per 100 g.) 340 kcal food value Belk ...
Documents:

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Food Products for Practical Classes in the Cooking, Amt: 997700.00 - Kazakh Tender

The COMMUNAL STATE STATE -OWNED ENTERPRISE "SHAKHTY TECHNOLOGICAL COLLEGE" OF THE DEPARTMENT OF EDUCATION OF THE KARAGANDA REGION, a Government sector organization in Kazakhstan, has announced a new tender for Food Products for Practical Classes in the Cooking, Amt: 997700.00. This tender is published on KazakhTenders under KZT Ref No: 127065210 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-09-29.

The estimated tender value is KZT 997700.00, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.