FRESH GOURMET SEA SALT AND CRACKED BLACK PEPPER CROUTONS INGREDIENTS: BREAD (ENRICHED FLOUR) WHEAT FLOUR MALTED BARLEY FLOUR NIACIN IRON THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID WHEAT GLUTEN YEAST SUGAR VEGETABLE OIL SEA SALT) VEGETABLE OIL CRACKED BLACK PEPPER SEA SALT. THE BREAD IS CUT TO THE CORRECT DICE SIZE. THE BREAD IS THEN PASSED THROUGH A DRYING/TOASTING STAGE TO CONVERT TO A CROUTON. THE CROUTONS ARE LOADED INTO A HOPPER WHERE THE OIL, SEASONINGS ETC ARE ADDED AND TUMBLED MIXED TO AN EVEN CONSISTENCY. FINISHED PRODUCT IS PACKED INTO THE FINAL PACKAGING AND SEALED AND CODED. FINISHED PACKS ARE CHECK WEIGHED AND METAL DETECTED BEFORE BEING PRODUCED INTO THE FINAL OUTER BOXES.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S:- GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1905 BREAD, PASTRY, CAKES, BISCUITS AND OTHER BAKERS' WARES, WHETHER OR NOT CONTAINING COCOA; COMMUNION WAFERS, EMPTY CACHETS OF A KIND SUITABLE FOR PHARMACEUTICAL USE, SEALING WAFERS, RICE PAPER AND SIMILAR PRODUCTS. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL- 190540 RUSKS, TOASTED BREAD AND SIMILAR TOASTED PRODUCTS: CN CODE 19054090 OTHER THAN RUSKS ALSO CLASSIFIED IN ACCORDANCE WITH:- CHAPTER 19, GENERAL CHAPTER NOTE 4. HSEN NOTE (A) AND (15) TO HEADING 1905.