Sugar cane - Food suitability certificate
It 'a very durable natural raw material, derived from waste processing of sugar cane and bamboo. Suitable for contact with food.
Sugar cane technical datas are:
Thermal water resistance up to 100 °C.
Thermal oil resistance up to 150 °C.
Thermal resistance in oven up to 200 °C.
Thermal cold resistance up to -25 °C.
The artifacts can be used, together with the food, for a short period in the oven and in a microwave to heat the contents, not for cooking.
The food suitability legislation of sugar cane artifacts provides that there is not any kind of contamination between the container and the food contained.
Is the type of food content (more or less greasy, more or less acid, etc.) which determines any limitations on the possibility of using the artifact at certain temperatures.
Therefore the food suitability certificate is issued with the following provisions:
The artifacts in sugar cane may be used, together with the food, in a traditional oven for max 10 minute to 100 °C, and in a microwave oven for max 3 minutes at 800 W.
The hot products content must have a max temperature of 80 °C.
The artifacts in sugar cane can not be used, together with the food, at low temperatures (freezer). (During freezing process food may incorporate fragments of sugar cane, in any case not harmful but prohibited by law)
The artifacts in sugar cane are not suitable for food storage.
The artifacts in sugar cane are not suitable for infants food and follow-on formulas (until 3 years old).