EC Sauce Tartare 1 kg
Edition Culinaire
4 pouches of 1kg per case
Edition Culinaire - authentically refined. Traditional tartar sauce made according to a classic recipe with fine pieces of pickle, egg and capers. Based on rapeseed oil.
Art. No. 880070
GTIN CU 07610121811428
GTIN TU 07610121958734
Product content
Product composition
Ingredients: Rapeseed oil 58%, pickles 16%, EGG (ground keeping), pasteurized EGG YOLK (ground keeping), MUSTARD (vinegar, water, MUSTARD seeds, salt, sugar), vinegar, parsley, water, capers 1.0%, iodized salt, seasoning (contains LACTOSE and SOYA), lemon juice, natural flavours, thickener (xanthan gum), spice preparation, preservative (potassium sorbate).
Shelf life from production
150 Days
Quality and transparency
Free from flavour-enhancing additives
Free from colouring additives
Free from antioxidants
Free from gluten-containing ingredients (traces possible)
Consistency
Liquid
Nutrition Facts
Pro 100 g Unprepared from the packaging (UNPREPARED)
| Fat | ~ 61.0000 g |
| of which saturates | ~ 5.5000 g |
| Carbohydrates | ~ 1.5000 g |
| of which sugars | 0.5000 g |
| Protein | ~ 2.0000 g |
| Salt | ~ 2.4000 g |
| Fibre | ~ 0.1000 g |
Product group
Sauces
Nutrition information
-
with rapeseed oil
- vegetarian
Further information
How to use
To use for all kind of cold and warm dishes. As a basis for your own dip creations, sandwiches and salads.
Preparation
Ready to use
CU packaging
Stand-up pouch
Logistics data
| Number of CU per TU | 4 |
| Net weight TU in kg | 4 |
| Gross weight TU in kg | 4.2 |
| Dimension TU (L/D x W X H) in mm | 245 x 145 x 280 |
| Number of layers per pallet | 4 |
| Number of TU per palett | 96 |
Storage
Keep packaging tightly closed, in a cool place, max. 5°C. Once opened use up quickly.
Legal notice
The information on this data sheet and in the HACO Foodservice brochures is provided as an overview. As HACO recipes are constantly being improved, deviations from the information on the product may exist. In this case, the information on the product is authoritative.