FRESH GOURMET BASIL PESTO CIABATTA CROUTONS. INGREDIENTS BREAD (ENRICHED FLOUR WHEAT FLOUR MALTED BARLEY FLOUR NIACIN IRON THIAMIN MONONITRATE RIBOFLAVIN FOLIC ACID) SALT SUGAR GARLIC YEAST/ SUNFLOWER OIL SEASONING (SALT CHEESEPOWDER GARLIC POWDER WHEY POWDER SUGAR SPICE ONION POWDER PARSLEY BASIL(0.4%) NATURAL FLAVOURS) DEHYDRATED. 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 PRODUCTS ARE CHECK WEIGHED AND METAL DETECTED BEFORE BEING PACKED 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.