EGG YOLKS.

YEMA DE HUEVO 12 JAUNE D'ŒUF 6 OLU DZELTENUMI 5 DOOIERS 3 ŻÓŁTKA JAJ 5 ÄGGULA 9

CLASSIC CAESAR SALAD. A SALAD DRESSING IN…

CLASSIC CAESAR SALAD. A SALAD DRESSING IN 250ML GLASS BOTTLE WITH METAL LID. THIN LIQUID CONSISTENCY WITH NO VISIBLE LUMPS INGREDIENTS: MAYONNAISE (RAPESEED OIL, WATER, FREE RANGE EGG YOLK, SPIRIT VINEGAR, SUGAR SALT, MUSTARD), SUNFLOWER OIL, CIDER VINEGAR, LEMON JUICE, WATER, PARMESAN CHEESE, ANCHOVY PASTE (ANCHOVIES, SUNFLOWER OIL, SALT), SEA SALT, DIJON MUSTARD (WATER, MUSTARD SEED, SPIRIT VINEGAR, SALT, CITRIC ACID), GARLIC, WORCESTER SAUCE (MALT VINEGAR, SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR, WHEAT FLOUR), MUSCOVADO SUGAR, ONIONS, GARLIC, TAMARIND PASTE, ANCHOVY PASTE (ANCHOVIES, SUNFLOWER OIL, SALT), CHILLIES, CLOVES, CARDAMOM PODS, CORIANDER SEED, CUMIN, GINGER, CINNAMON), BLACK PEPPER.

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National keywords: WATER GINGER GARLIC ONIONS LIDS IN BOTTLES SEA SALT CITRIC ACID GLASS LEMON JUICE CLOVES CARDAMOMS EGG YOLKS

TRACKLEMENTS CREAMY TARTARE SAUCE. A TARTARE…

TRACKLEMENTS CREAMY TARTARE SAUCE. A TARTARE SAUCE CONDIMENT IN A 228ML GLASS JAR WITH METAL LID.

A SMOOTH CONSISTENCY WITH NO LUMPS BUT SMALL PIECES OF PARSLEY THROUGHOUT. INGREDIENTS: MAYONNAISE (RAPESEED OIL, WATER, EGG YOLK, SPIRIT VINEGAR, SUGAR, SALT, MUSTARD), GHERKINS, MUSTARD (WATER, MUSTARD SEED, SPIRIT VINEGAR, SALT, TURMERIC), SILVERSKIN ONIONS, SUNFLOWER OIL, CAPERS, SPIRIT VINEGAR, RAW CANE SUGAR, SEA SALT, PARSLEY, GARLIC, CONCENTRATED LEMON JUICE.

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National keywords: WATER GARLIC ONIONS CANE SUGAR LIDS MUSTARD PARSLEY SEA SALT GLASS IN JARS TURMERIC LEMON JUICE CONDIMENTS EGG YOLKS

DRIED EGG YOLK POWDER PREPARATION. WITH 0.2%…

DRIED EGG YOLK POWDER PREPARATION. WITH 0.2% MAX ADDED PHOSPHOLIPASE A2 ENZYME. A FOOD PREPARATION USED IN THE MANUFACTURE OF MAYONNAISE OR OTHER EGG BASED SAUCES AND PRODUCTS. PRESENTED IN POLY LINED PACKAGING RANGING FROM 10KG TO 25KG.

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National keywords: FOOD PREPARATION DRIED ENZYMES EGG YOLKS

LIQUID AND FROZEN EGG YOLK PREPARATION. WITH…

LIQUID AND FROZEN EGG YOLK PREPARATION. WITH 0.1% MAX ADDED PHOSPHOLIPASE A2 ENZYME. A FOOD PREPARATION USED IN THE MANUFACTURE OF MAYONNAISE OR OTHER EGG BASED SAUCES AND PRODUCTS. PRESENTED IN POLY LINED PACKAGING RANGING FROM 10KG TO 25000KG.

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National keywords: FOOD PREPARATION FROZEN ENZYMES EGG YOLKS