DONER MIX A BLEND OF LAMB (AND OR MUTTON), SALT AND PEPPER, WITH ADDED SOYA PROTEIN ISOLATE AND WATER AS A BINDER, THAT CAN BE USED AS A DONER KEBAB OR AS A KOFTA KEBAB. THE PROCESS FOR PRODUCTION WILL BE; THE MEAT IS PLACED IN A MIXER GRINDER, THE DRY BLEND ADDED AND MIXED. ONCE THE DRY BLEND HAS BEEN DISPERSED THROUGHOUT, THE WATER IS ADDED AND MIXED IN. AFTER ALL THE WATER HAS BEEN TAKEN UP BY THE PRODUCT, THE PRODUCT IS MINCED THROUGH AN 8MM PLATE. THE FINISHED PRODUCT IS THEN BOXED IN 20KG CARTONS AND FROZEN. THE PRODUCT RECIPE IS; MEAT (SHEEP) 93.90% WATER 4.69% SALT 0.47% PEPPER 0.47% SOYA ISOLATE 0.47% ONLY MEAT FROM SHEEP TO BE USED IN THE MANUFACTURE OF THIS PRODUCT ALLOWS FOR THE USE OF THE NAME "DONER".

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIRS) GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1602 - OTHER PREPARED OR PRESERVED MEAT, MEAT OFFAL OR BLOOD GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 160290 - OTHER THAN ELSEWHERE SPECIFIED WITHIN THIS HEADING CN CODE 16029091- OF SHEEP ALSO CLASSIFIED IN ACCORDANCE WITH CHAPTER NOTES - NOTE 1 AND 2 TO CHAPTER 16 HSENS - GENERAL EXPLANATORY NOTES TO CHAPTER 16 AND EXPLANATORY NOTES TO HEADING 1602