Ukraine Trade Data of Al Paste Imports Under HS Code 4064
Lookup Ukraine trade data of al paste imports under HS code 4064. Check Ukraine import trading parters of al paste
10 Shipments Records (Demo)
4064 
| Date | HS Code | Product Description | Origin Country | Quantity | Unit | Net Weight | Total Value [USD] | Importer Name | Click to view 16 more columns 16 More Columns Available |
|---|---|---|---|---|---|---|---|---|---|
| 25/Apr/2017 | 406409000 | "1.furm d'amber, la tradition du bon fromage. cheese is mild, with cow's milk, pasteurized, 50% fat, 59.15% water obezzhyreniy matter .. ingredients: milk 97.44% salt 2.5%, 0.03% rennet, milk enzyme 0.02%, the culture of blue mold "" penicillium roquefortii "" 0, 01%. fat: 26h per 100g of product. the shutter 30 days to take -09.08 .2017 packed in -8yaschykiv total net weight -16, 620kh.syr byush blo where nezh. cheese is mild, with cow's milk, pasteurized, 55% fat in dry matter, 68.06% water obezzhyreniy matter. ingredients: milk (97.99%), enzymes (0.1%), salt (1.8%), rennet�and enzymes (0.1%). fat content: 29h per 100g of product. the shutter 11 days to take -11.06.2017 packed in -4yaschykiv total net weight -15, 668kh.syr bleu d'auvergne, argental. cheese m ' which, from cow's milk, pasteurized, 50% fat in dry matter, 64.86% water obezzhyreniy substance. ingredients: milk (97.44%), enzymes (0.02%), salt (2.5 %), rennet fermen t (0, 03%), penicillium roqueforti (0, 001%).�fat: 26h at 100g.�aging 28 days to take -28.07.2017 packed in -10yaschykiv total net weight -27, 874kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas " | N/A | ****** | UA125110 | 60.16 | 581.04 | ***** | 16 More Columns Available along with Company Name and Other Details etc. |
| 20/Apr/2017 | 406409000 | "1.syr blue" "ile de france brie with blue mold" "in portions of 125 g in a plastic cup and a cardboard box, fat content 28 wt.% non-vegetable fat, net weight 55.50 kg, production date 02/21/17. labeling : soft cheese "" ile de france brie with blue mold "" ile de france brie bleu 125 g.osnovni components: pasteurized cow's milk + cream, salt, lactic acid bacteria, mold fungi (penicillium candidum, penicillium rogueforti), rennet, without hmo.torhovelna mark ile de france. country of origin fr. manufacturer bg sas.. " | N/A | ****** | UA902040 | 67.93 | 753.41 | ***** | |
| 18/Apr/2017 | 406405000 | "1.syr all types of milk and cheese, gorgonzola cheese pikante dop, luigi guffanti.syr mild, with cow's milk, pasteurized, water obezzhyreniy matter 55%, fat 48% obezvozhenniy matter. ingredients: cows' yache milk 98.26%, 1.5% lactose, salt 0.21%, 0.02% rennet, blue mold culture "" penicillium roquefortii "" 0, 01%. fat content: 28, 87h. per 100g. product. the shutter 120 days to take -04.07.2017 packed in -1yaschykiv total net weight -6, 040kh.syr gorgonzola dolce dop, luigi guffanti. cheese is mild, with cow's milk, pasteurized, water obezzhyreniy substance 55% fat rbe�zvozhenniy matter of 48%. ingredients: cow's milk, rennet animal lactic ferment culture blue mold "" penicillium roquefortii "", salt. aging 50 days to take -04.06.2017 packed in -1yaschykiv total net weight -6, 395kh.krayina production ittorhovelna mark guffantivyrobnyk luigi luigi guffanti 1876 srl. " | N/A | ****** | UA125110 | 12.44 | 167.13 | ***** | |
| 18/Apr/2017 | 406405000 | "1.m'yakyy cheese, fresh: gorgonzola 150g dolchecvs 57%. soft cheese blahorodnoyuplisnyavoyu. fat content: 30, 25%. masovachastka fat in dry matter: 57% .sklad: pasteurized cow moloko98, 26% selected lactic acid bacteria (1.5%), culture mold typupenicillium (0.01%), sea salt (0.21%), rennet animalorigin (0.02%). contains milk and its derivatives. production date 12.12. 2016 expiry date 09.07.2017, art.017-gorprec150n14dec -4032sht;. " | N/A | ****** | UA209180 | 604.80 | 4,178.87 | ***** | |
| 18/Apr/2017 | 406409000 | "1.syry delicatessen soft cheese with a prozhylkamyplisnyavy: 150g cambozola 70% .m'yakyy deli cheese plisnyavoyu.vmist fat: 70%. ingredients: pasterezovanemoloko, cream, salt, mikrobiolohichnyysychuzhnyy enzyme kulturymolochnokyslyh thermophilic bacteria culture dlyavyzrivannya. date of manufacture 09.06.2017 11.04.2017termin life, art.13303-136sht; cambozola 2, 2kh 70%. soft deli cheese with mold. fat content: 70%. ingredients: pasterezovane milk, cream, salt, microbial rennet, thermophilic cultures molochnokys disasters bacteria culture for maturation�. date of manufacture 06.04.2017 06.15.2017 lter term aspiration, art.41265-309, 318kh; montanyolo affine 2, 2kh 70%. ikatesnyy del soft cheese with blue-gray mold. fat content: 70%. ingredients: pasta ryzovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation. production date and shelf life 10.04.2017 19.06. 2017, art.6962-94, 513kh; montanyolo 2.2 kg of 70%.�soft deli cheese with blue mold.�fat content: 70%.�ingredients: pasterezovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and shelf life 03.04.2017 26.06.�2017, art.16886-65, 537kh;�dorblu 100g 5 0%.�semi-hard cheese with noble blue mold.�fat content: 50%.�reset system: pasterezovane milk, salt, microbial rennet, mezof yl cultures of lactic acid bacteria culture for maturation.�production date and shelf life 04.04.2017 30.06.�2017, art.21046-3560sht;�dorblu 100g of 55%.�semi-hard cheese with noble blue mold.�fat content: 55%.�reset system: pasterezovane milk, salt, microbial rennet, meso filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and 06.04.2017 expiry date 06.30.2017, art.21526-1600sht;�well dorblu grand ap 2, 5 kg of 60%.�semi-hard cheese with noble blue mold.�yru content is 60%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture to vyzrivannya.data in yrobnytstva 06.04.2017 expiry date 06.30.2017, art.21186-700, 512kh;�dorblu layb 2, 5k g 50%.�semi-hard cheese with noble blue mold.�dorblu in circles.�in the cities of fat: 50%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture for eid rivannya.�production date 05.04.2017 expiry date 09.08.2017, art.21306 -1566, 925kh; " | N/A | ****** | UA209180 | 3,273.21 | 23,487.86 | ***** | |
| 11/Apr/2017 | 406409000 | "1.syr blue" "ile de france brie with blue mold" "in portions of 125 g in a plastic cup and a cardboard box, fat content 28 wt.% non-vegetable fat, net weight 70.50 kg, production date 02/02/17. labeling : soft cheese "" ile de france brie with blue mold "" ile de france brie bleu 125 g.osnovni components: pasteurized cow's milk + cream, salt, lactic acid bacteria, mold fungi (penicillium candidum, penicillium rogueforti), rennet, without hmo.torhovelna mark ile de france. country of origin fr. manufacturer bg sas.. " | N/A | ****** | UA902040 | 86.29 | 944.05 | ***** | |
| 11/Apr/2017 | 406409000 | "1.syry all types of milk and cheese: cheese stilton blue sustained, cropwell bishop - from cow's milk, soft pasteurized. fat content: 48% water obezzhyreniy matter: 42%. ingredients: pasteurized cow milk, salt and rennet vegetable, bacterial cultures, the culture of blue mold. fat content: 35g per 100g of product. the shutter 10-13 weeks to take -12.07.2017, 12.07.2017, packed in -21yaschykiv total net weight - 59, 310kh.syr shropshire blue, cropwell bishop - from cow's milk, semi-hard, pasteurized. fat content: 48% water obezzhyren�second matter: 42%. ingredients: pasteurized cow milk, salt, coloring annatto, rennet vegetable, bacterial cultures, the culture of blue mold. fat content: 35g per 100g of product. the shutter 10-13 weeks to take -12.07 .2017 packed in -4yaschykiv total net weight -11, 098kh.krayina production gbtorhovelna mark cropwell bishopvyrobnyk singletons dairy limited. " | UNITED KINGDOM | ****** | UA125110 | 70.41 | 820.41 | ***** | |
| 11/Apr/2017 | 406409000 | "1.furm d'amber, la tradition du bon fromage. cheese is mild, with cow's milk, pasteurized, 50% fat, 59.15% water obezzhyreniy matter .. ingredients: milk 97.44% salt 2.5%, 0.03% rennet, milk enzyme 0.02%, the culture of blue mold "" penicillium roquefortii "" 0, 01%. fat: 26h per 100g of product. the shutter 30 days to take -27.07 .2017 packed in -9yaschykiv total net weight -20, 172kh.syr byush blo where nezh. cheese is mild, with cow's milk, pasteurized, 55% fat in dry matter, 68.06% water obezzhyreniy matter. ingredients: milk (97.99%), enzymes (0.1%), salt (1.8%), rennet�and enzymes (0.1%). fat content: 29h per 100g of product. the shutter 11 days to take -01.06.2017 packed in -4yaschykiv total net weight -14, 788kh.syr bleu d'auvergne, argental. cheese m ' which, from cow's milk, pasteurized, 50% fat in dry matter, 64.86% water obezzhyreniy substance. ingredients: milk (97.44%), enzymes (0.02%), salt (2.5 %), rennet fermen t (0, 03%), penicillium roqueforti (0, 001%).�fat: 26h at 100g.�aging 28 days to take -30.06.2017 packed in -6yaschykiv total net weight -15, 952kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas " | N/A | ****** | UA125110 | 50.91 | 476.24 | ***** | |
| 04/Apr/2017 | 406405000 | "1.syr all types of milk and cheese, gorgonzola cheese pikante dop, luigi guffanti.syr mild, with cow's milk, pasteurized, water obezzhyreniy matter 55%, fat 48% obezvozhenniy matter. ingredients: cows' yache milk 98.26%, 1.5% lactose, salt 0.21%, 0.02% rennet, blue mold culture "" penicillium roquefortii "" 0, 01%. fat content: 28, 87h. per 100g. product. the shutter 120 days to take -21.06.2017 packed in -1yaschykiv total net weight -5, 580kh.syr gorgonzola dolce dop, luigi guffanti. cheese is mild, with cow's milk, pasteurized, water obezzhyreniy substance 55% fat rbe�zvozhenniy matter of 48%. ingredients: cow's milk, rennet animal lactic ferment culture blue mold "" penicillium roquefortii "", salt. aging 50 days to take -21.05.2017 packed in -1yaschykiv total net weight -6, 005kh.syr gorgonzola dolce dop, luigi guffanti.syr mild, with cow's milk, pasteurized, water obezzhyreniy matter 55%, fat 48% obezvozhenniy matter.�ingredients: cow milk 98.26%, 1.5% lactose, salt 0.21%, 0.02% rennet, blue mold culture "" penicillium roquefortii "" 0, 01%.�fat: 26, 75h.�per 100g.�product.�aging 60 days to take -21.05.2017 packed in -4yaschykiv total net weight -25, 142kh.krayina production ittorhovelna mark guffantivyrobnyk luigi luigi guffanti 1876 srl " | N/A | ****** | UA125110 | 36.73 | 467.69 | ***** |
