Santa & fawn

Description

Thermoformed rigid plastic mould for Christmas subjects in chocolate with hollow body in the shape of Santa Claus with deer. With springs for fixing.

Additional information

Weight	185 kg
Materiale	PETG Polyethylene Terephthalate Glycol
Colore	Transparent
Tematicità	Christmas
Made In	MADE IN ITALY

Code: MAC140S
Description doc (p): BABBO NATALE C/CERBIATTO H180 MM ST CIOC
Description doc ing (p): SANTA CLAUS W/FAWN H 180 MM CHOC. MOULD
Name (w): Santa & fawn
Web visibility: 1
Descrizione eng (w): Thermoformed rigid plastic mould for Christmas subjects in chocolate with hollow body in the shape of Santa Claus with deer. With springs for fixing.
Throw (p): 30
Classification (p): Cioccolato,Soggetti di cioccolato,Soggetti 3D
Image 1: {"name":"MAC140S.jpg","focus":null,"token":"a8183218857e1d8d36b4d78a87c9095695bbfd32","extension":"jpg","mime":"image\/jpeg","size":254057,"width":1000,"height":1000,"color_r":178,"color_g":166,"color_b":168,"color_a":255,"ext":"jpg"}
Material type (p): PETG Polyethylene Terephthalate Glycol
Item size (w): 180 x 80 x 210 mm
Colour (w): Transparent
Colour (p): Transparent
Productivity (wp): 1 pc
Choose the size: (w): Dimensions Santa Claus with fawn: height 180 mm
Pieces in pack (wp): 1 mould
Meta Title (w): Christmas mould - Santa Claus with deer - Martellato
Meta Description (w): Chocolate mould for hollow-body Christmas subjects in the shape of Santa Claus with deer.
Net weight (wp): 185
Gross weight - with packaging (p): 187
Store away from any source of ignition and away from flames and sparks. Protect from sunlight and do not expose to temperatures above 50°C.: The items are suitable for food contact provided by simulants B and D1 for 2 hours at a maximum temperature of 40°C.
Combined Nomenclature (a): 3924.10.00
EAN13: 8029859096912
EAN128: 08029859096912
The smoother is an essential tool for shaping and smoothing fondant on cakes of various shapes and sizes. Ideal for eliminating air bubbles, creases and any spreading imperfections on the top, sides and edges of the cake. The handle is comfortable and the edges of the base are softly rounded to avoid leaving marks on the surface of the fondant and to achieve perfect angles. Made in Italy with materials certified for food contact.: 24.9
Retail price: 35.75
Public Price List: 14.95
Stock: 40
VAT: 22
Unit of measurement: NR
Maximum temp (p): +40°C
Minimum temperature (p): -
Temp. minima (p) JLC: +4°C
Temp. massima (p) JLC: +40°C
Temperatura JLC: +4°C ~ +40°C
moq: 1
Simplified Data Sheet (wp): {"name":"MAC140S scheda tecnica en.pdf","focus":null,"token":"c7ca5373d5a0b036468c251df6d23f116dd081f6","extension":"pdf","mime":"application\/pdf","size":374331,"width":596,"height":842,"color_r":210,"color_g":210,"color_b":210,"color_a":254,"ext":"pdf"}
verified by product office: 1
supplier: UNION 3
customer customised packaging card: {"name":"MAC140S packing sheet.pdf","focus":null,"token":"16468ba3e4b3a5971d369760d5b33229fd45d967","extension":"pdf","mime":"application\/pdf","size":343460,"width":596,"height":842,"color_r":210,"color_g":210,"color_b":210,"color_a":253,"ext":"pdf"}
rEACH sheet: {"name":"MAC140S scheda REACH en.pdf","focus":null,"token":"c38abd2e33742766fd4e57f8e5e974ecdd292279","extension":"pdf","mime":"application\/pdf","size":134175,"width":596,"height":842,"color_r":214,"color_g":214,"color_b":214,"color_a":252,"ext":"pdf"}
TEST REPORT REACH: VERIFICA COMPOSIZIONE DEL MATERIALE
primary packaging label file: {"name":"MAC140S primario.jpg","focus":null,"token":"778551f1d3e08366347c4f55293ecaf7f3120996","extension":"jpg","mime":"image\/jpeg","size":129429,"width":827,"height":413,"color_r":216,"color_g":215,"color_b":216,"color_a":255,"ext":"jpg"}
Company name Supplier: VENTURATO CLAUDIA
mocha (generated by family DIC): {"name":"MAC140S moca en.pdf","focus":null,"token":"d97b919107b4f149614a213123a9d5e9017d749a","extension":"pdf","mime":"application\/pdf","size":156010,"width":596,"height":842,"color_r":202,"color_g":203,"color_b":193,"color_a":252,"ext":"pdf"}

Documentazione

Description

Additional information

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