The box of 36 frozen assorted Parisian Macarons are made in France following a traditional recipe and classic French method.
The 2 new, vegetarian jelly tubs are as follows and are ideal for new menus for Key Stage 1 children in infant and primary schools, particularly with UIFSM in mind.
The product itself is a 4 oz (120 mls ) vanilla ice cream insulated tub (82g in weight ), which yields 160 calories per individual tub.
Potatoes are a vital part of menus – universally loved by consumers and a boon to caterers wanting cost-effective sides to offset more-expensive ingredients.
Grouped into six key categories, the new ingredient blends include four dry marinades, six specialty blends, three textured coaters, five everyday seasonings, a complete burger mix and a complete s
The soups will be available in three traditional flavours: tomato, chicken and vegetable. And will be quick and convenient to serve.
The doughnut is filled with a Lotus Caramelised biscuit spread Kreme before being iced with a Biscoff biscuit and spread and topped with Biscoff biscuit crumb and white chocolate shavings.
The range of special dietary treats was developed by Dr Lucy Gibney in her kitchen for her son who had severe food allergies.
The 2.27kg packs, which are suitable for freezing, contain 38-42 rindless rashers, giving caterers the opportunity to pay less for their bacon while retaining quality.