The trio of desserts features a white chocolate studded cookie base topped with chocolate brownie and decorated with swirls of cheesecake and dark chocolate chips.
Part of Lee Kum Kee’s professional range of sauces, it is developed especially for the foodservice sector and is suited for multi-skilled environments.
Made from 100% natural ingredients, the flower-shaped dessert uses traditional waffle dough and has a crisp chocolate coating inside.
Made up of a chocolate chip muffin filled with vanilla cream and topped with a white chocolate cream ‘cracked egg’ decoration, the sweet treat is sold frozen in cases of 28.
The new BREAKfeast range includes a number of dishes high in antioxidants, flavour and spices, including spiced protein pots, omelettes, bhajis, porridge, naan rolls and chutneys.
The star-shaped Madeleine Cakes come with a range of flavours, fillings, and toppings.
Part of the KeCo Friendly range of packaging, the range is manufactured in the UK from FSC accredited virgin material and comprises of seven ‘quality’ products, including boxes, scoops, trays, pock
Building on the success of existing flavours, new variants include: pear and ginger; apple and cinnamon; and beetroot and apple cider vinegar.
Suitable for breakfast, brunch or as an on-the-go snack, the new turnover is made from thick cut bacon, mature Cheddar cheese and wrapped in a light puff pastry.