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Food Products for Practical Classes in the Cook, Amt: 552000.00

KazakhstanTenders notice for Food Products for Practical Classes in the Cook, Amt: 552000.00. The reference ID of the tender is 126781487 and it is closing on 22 Sep 2025.

Tender Details

  • Country: Kazakhstan
  • Summary: Food Products for Practical Classes in the Cook, Amt: 552000.00
  • KZT Ref No: 126781487
  • Deadline: 22 Sep 2025
  • Financier: Self Financed
  • Purchaser Ownership: Government
  • Tender Value: KZT 552000.00
  • Notice Type: Tender
  • Document Ref. No.: 15403431-1
  • Purchaser's Detail:
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  • Description:
  • Lots: rapidly frozen composition: raspberry food value per 100 g of product: fats 0.5 g of proteins 1 g of carbohydrates 8 g Vitamin C 25 mg beta-carotene 0.2 mg Calorie 40 kcal | Saves all the beneficial properties of this cereal and becomes even more crumbly. Features - whole -grain does not contain - gluten | Licin, Natural flavor: vanilla; 2/5. force 900 Additional information The weight of the goods without packaging (d) 1000 g The minimum storage temperature +5 Food value of carbohydrates 1 g/100g Energy value of calorie (per 100 g.) 340 kcal food value of protein 85 g/100g Features of the product beef 180 Blum; alternative to Agar-Agar; storage temperature +25 | natural Arom ...
  • Documents:

 Tender Notice

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Food Products for Practical Classes in the Cook, Amt: 552000.00 - Kazakhstan Tender

The COMMUNAL STATE STATE -OWNED ENTERPRISE "SHAKHTY TECHNOLOGICAL COLLEGE" OF THE DEPARTMENT OF EDUCATION OF THE KARAGANDA REGION, a Government sector organization in Kazakhstan, has announced a new tender for Food Products for Practical Classes in the Cook, Amt: 552000.00. This tender is published on KazakhstanTenders under KZT Ref No: 126781487 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-09-23.

The estimated tender value is KZT 552000.00, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.

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