Fish fumet 800G
Cuisin Pro
6 cans à 800G per carton
Cuisine Pro - reliably efficient. The product for fish cookery. Light, slightly cloudy stock with a strong fish flavour. Rounded flavour and low salt content.
Art. No. 820304
GTIN CU 07610121210603
GTIN TU 07610121939948
Product content
Product composition
Ingredients: Maltodextrin, corn starch, FISH POWDER 8.0% (lake whitefish), iodized salt, hydrolysed vegetable protein (corn), yeast extract, dehydrated onions, rapeseed oil, champignon extract, sugar, white wine extract, spices, lemon powder, natural flavours.
May contain traces of
gluten.
Shelf life from production
720 Days
Quality and transparency
Free from flavour-enhancing additives
Free from colouring additives
Free from antioxidants
Free from gluten-containing ingredients (traces possible)
Free from ingredients containing lactose (traces possible)
Free from preservatives
Consistency
Granulate
Powder
Nutrition Facts
Pro 100 g Unprepared from the packaging (UNPREPARED)
| Fat | ~ 2.0000 g |
| of which saturates | 0.5000 g |
| Carbohydrates | ~ 70.0000 g |
| of which sugars | ~ 6.0000 g |
| Protein | ~ 11.0000 g |
| Salt | ~ 10.0000 g |
| Fibre | ~ 0.5000 g |
Product group
Bouillon / Stock
Nutrition information
-
palm fat/palm oil free
- with CH rapeseed oil
Further information
How to use
As a base or to season and enhance the flavor of fish and seafood dishes.
Preparation
Dissolve required amount of product in boiling water and stir.
CU packaging
Can
Logistics data
| Number of CU per TU | 6 |
| Net weight TU in kg | 4.8 |
| Gross weight TU in kg | 5.82 |
| Dimension TU (L/D x W X H) in mm | 378 x 258 x 196 |
| Number of layers per pallet | 4 |
| Number of TU per palett | 36 |
Storage
Keep packaging tightly closed in a cool, dry place!
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.