Black ink sauce and salmon arancini

2,08

FROZEN PRODUCT

INGREDIENTS: Rice, water, BUTTER, stock cube with saffron (modified potato starch, lactose, palm oil, flavor enhancer: monosodium glutamate, spices (turmeric, celery seeds powder), sunflower oil, saffron 0,4%, colorants (riboflavin, cochineal, carotenes), aromas), salt, black pepper, bechamel (MILK, BUTTER, WHEAT flour 00, salt, nutmeg, black pepper), SQUID ink (SQUID ink 24%, SQUID (Sepia Officinalis) 34%, tomato sauce 30%, onion 3%, cornstarch 2%, olive oil 2%, ANCHOVY (Engraulis Encrasicolus) 2%, garlic 1%), SALMON (Salmo Salar) 25%, mozzarella cheese (pasteurized cow’s MILK curd (pasteurized cow’s MILK, salt, lactic ferments, rennet), water, salt, E331, E330, E202), basil, SOY sauce (water, SOY 19%, WHEAT, sea salt, koji (Aspergillus Oryzae), water, sugar), parsley, lemon peels, batter (water, WHEAT flour 00, EGGS), bread crumbs (WHEAT flour, yeast, salt), crabmeal flour.

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Description

NUTRITIONAL FACTS

BENCHMARKING       AVERAGE VALUE per 100 g % RI* per 100 g
ENERGY kj                     659                                               7.8%
ENERGY kcal                 157                                                7.8%
FATS (g)                          6.2                                                8.9%
SATURATED FATS       1.1                                                 5.5%
CARBOHIDRATES (g) 18.6                                              6.9%
SUGAR                             1.1                                                 1.2%
FIBER                               0.5                                                2%
PROTEINS                      4.8                                                 9.6%
SALT                                 1.2                                                 20%
*Reference intake of an average adult (8400Kj/2000 kcal)

FOOD PRESERVATION

SHELF LIFE                                  18 Months
EXPIRY DATE                               17 Months
STORAGE TEMPERATURE      MAX – 18°C
TRANSPORT TEMPERATURE MAX – 18°C
MICROBIAL PROPERTIES        CBT < 105 ufc / g
S. AUREUS < 100 ufc / g
SALMONELLA
absent in 25 g of product
LISTERIA MONOCYTOGENES absent in 25 g of product
HOW TO USE         Fry, still frozen, in food oil heated to 180° C until a uniform browning is achieved.
PRESENCE OF ALLERGENES BUTTER,CELERY, MILK, FISH, WHEAT, EGGS, SOY.
MAY CONTAIN TRACES OF: FISH, SHELLFISH, MILK-BASED PRODUCTS, EGG, SOY, SESAME, NUTS, CELERY, SULPHUR DIOXIDE.

PRIMARY PACKAGING             Envelope suitable for contact with food
PALLETTIZATION
Single portion weight 8,8 KG             Box content 40        Packages per layer 9 Layers per pallet 9                              Boxes per pallet 81

Retail Price: € per unit

Wholesale Price: € per unit

Volume:

Net weight: 210/220 g

Gross Weight: g

Shelf life: 18 month

Regione: Italia

Minimum order quantity: Unit

Unit Box: Unit

Certifications and Awards: HALAL

Restriction:

Mode of transport:

I Sempre Ghiotti

Sicily is ready-to-eat

We are a group of young entrepreneurs who has established SEMPRE GHIOTTI with the goal of creating a modern and dynamic enterprise in the food service and catering.

Our daily challenge is to give a unique experience through frozen food. Thanks to high quality standards of production, we are ambassadors of Sicilian cuisine and its traditional recipes. Ready-to-eat dishes (15 minutes in oven) satisfy the desire of those who want to try authentic flavors of Mediterranean diet.

We produce the complete line of Sempre Ghiotti dishes by ensuring the highest quality to our customers: we monitor the entire production process through constant controls. Homemade production, without the use of additives and the immediate freezing to -40° C is the added value to our line of produce.

We meet the demand of markets outside our region, and sell our products also abroad through classical trade channels such as retail, Ho.Re.Ca and mass retail channels.

For further info and special requests, please contact us and we will be glad to meet your demands.

Export Manager F.lli Chiaramonte

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