Crisp rye bread

Leijona Catering Oy uses crisp rye bread as part of ambient product solutions. Crisp rye bread is part of multiple different meals, which are usually served in operational field conditions. Leijona Catering Oy is looking for dry crisp bread supplier(s) to supply long shelf-life products. This procurement is divided into three (3) parts: Variant A, B and C. Supplier must offer to at least two (2) parts with products that fulfil technical specifications, and can offer to all three (3) parts. We are seeking a framework agreement supplier for a 3-year contract period. The delivery contract does not grant exclusive rights to supply the product in question. The supplier supplies the goods in large batches for Leijona Catering. Products must fulfil the presented technical requirements. Delivery lots: for variant A is around 50 000 portions for variant B is around 10 000 pcs for variant C is around 50 000 pcs Estimated yearly volume: 150 000 single packed portions for variant A, the maximum volume that can be purchased through this framework agreement is 500 000 products. 50 000 pcs for variant B, the maximum volume that can be purchased through this framework agreement is 150 000 products. 200 000 single packed portions for variant C, the maximum volume that can be purchased through this framework agreement is 650 000 products. Invitation to tender will be used to select two (2) suppliers to the framework agreement. Leijona Catering is not obligated to buy any products from selected supplier(s). Leijona is allowed to purchase similar products from the selected supplier(s) under this framework agreement. Variant B will be tendered every year between the Framework Agreement suppliers. For clarification, the first tender (after this original tender) between the suppliers will be done after one (1) year of signing the contracts. Leijona catering can tender similar products under the Framework Agreement with the selected suppliers. Product terms shall comply with the Framework Agreement terms, including pricing principles offered this purchase. Product must be shelf-stable at room temperature. Weight of the transportation box cannot exceed 400 kg. Transportation box needs to withstand storage handling and transportation by food delivery fleet. If the transportation box is over 20 kg, it needs to be delivered on a top of a pallet. Non-permitted ingredients (not including “may contain ...”): Milk and lactose ("milk sugar”) Nuts Required features of the product: Product needs to be dry grain based crisp bread. Minimum rye contents: 50% Minimum shelf-life: for variant A 36 months (from point of manufacturing) and 28 months (from point of delivery) for variant B 12 months (from point of manufacturing) and 9 months (from point of delivery) for variant C 10 months (from point of manufacturing) and 8 months (from point of delivery) Packing for variant A: flexible film, or similar with corrugated support without sharp edges. Double packing is not allowed, for example plastic film inside cartoons is not allowed. The product needs to receive minimum of 6 points from flavour assessment (in scale of 1-9 points), to be eligible. Flavour, appearance and texture will be evaluated in the flavour assessment by a group of end users. Product variants: Variant A: Weight: 80-90g Packing: single portion (portion includes 4-6 pieces) packing Variant B: Weight: 200g – 300g Packing: 15 or more crisp breads in one pack Variant C: Weight: 30-40g Packing: single portion (portion includes 1-2 pieces) packed Description: Two crisp rye breads with paste between them