DATE | HS_CODE | Product Description | Trademark | Country | Net Weight | Statistical Cost | Place | Shipper Name | Consignee Name |
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2017-09-04 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1300 | 1265,16 | *** | ***** | ***** |
2017-09-06 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 650 | 634,83 | *** | ***** | ***** |
2017-09-08 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1250 | 1235,98 | *** | ***** | ***** |
2017-09-09 | 0406909909 | Cheese rennet Russian classical a milkfat content of 50%, not in brine, for human consumption, GOST R 52972-2008, expiry date at +2 degrees C to 04/05/2018 Cheese rennet Ltd. "VLADIKAVKAZKY DAIRY" otsuts | *** | RUSSIA | 240.11 | 1238,54 | *** | ***** | ***** |
2017-09-12 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1000 | 988,29 | *** | ***** | ***** |
2017-09-14 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1900 | 1861,52 | *** | ***** | ***** |
2017-09-19 | 0406105002 | Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create. | *** | RUSSIA | 1675 | 1642,32 | *** | ***** | ***** |
2017-09-22 | 0406309000 | CHEESE TM BOGDAMILK CHECHIL SMOKED SPAGHETTI M.D.ZH. 40% - 91 CDF / IN 4.43 kg; Rennet FROZEN PRODUCT pigtails 40% - 161 CDF / PO 6.35 KG POIZVEDENO 09.17, SHELF 2-3 MES: CHEESE Curd TM Karat 70% fatty Juicy POMIDORCHIKI- 10 CDF; NOBLE GRIBY- 20 | *** | RUSSIA | 1639 | 11267,38 | *** | ***** | ***** |
2017-11-21 | 0406108000 | CHEESE TYPE YOUNG rennet with a mass fraction of milk fat 40.8% by weight, the primary package TYPE - rennet, NET WEIGHT IN PRIMARY PACKING 211,584 CG | CHEESE Adygeisk | GERMANY | 211.584 | 1438,06 | SKRASNOGVARDEYSKOE | ***** | ***** |
2017-11-21 | 0406108000 | CHEESE TYPE YOUNG rennet with a mass fraction of milk fat 40.8% by weight, the primary package TYPE - rennet, NET WEIGHT IN PRIMARY PACKING 2585.52 CG | LOGO MANUFACTURER | GERMANY | 2585.52 | 21170,02 | SKRASNOGVARDEYSKOE | ***** | ***** |