Cheese sauce (ready meal)
Description:
Cheese sauce
Composition:
cheese 46.6% (sour milk cheese, Cheddar cheese 36%, palm oil, water, skim milk powder, emulsifier - sodium citrate, salt, acidity regulator: citric acid, preservative: sorbic acid, dyes: paprika extract, beta- carotene; sunflower lecithin), drinking milk 2.5% fat (whole cow's milk and skimmed cow's milk), cream 15% fat (cream from cow's milk), cream 33% fat (cream from cows' of milk), white crystalline sugar,
dried garlic.
Energy value (calorie) per 100 g (g) of the product:
886.07 kJ/kJ (211.7 kcal/kcal).
Nutritional value per 100 g of product:
fats - 17.67 g (g), including saturated - 4.19 g (g), carbohydrates - 3.52 g (g), including sugars - 2.48 g (g), proteins - 9, 65 g (g), salt - 1.75 g (g)
Allergens:
the product contains sulfites. May contain traces of dairy products, gluten, egg products, fish, tree nuts, peanuts, sesame seeds, celery, mustard, soy products.
Without GMOs
Cooking method №1
Without preliminary defrosting (defrosting):
1. Tear off the protective film.
2. Heat the dish directly in the glass, in the microwave, setting the power to 800 W, for at least 1 minute, stir the sauce, heat for another 30 seconds and stir again. *
3. Remove the protective film completely.
Cooking method №2
With preliminary defrosting (defrosting):
1. Defrost the dish at a temperature of 2 °C to 6 °C for at least 5 hours.
2. Tear off the protective film.
3. Heat the dish directly in a glass, in a microwave oven, setting the power to 800 W, for at least 30 seconds.*
4. Remove the protective film completely.
*The warm-up time may vary, depending on the type of equipment
Shelf life and storage conditions from the date of manufacture: at a relative humidity of no more than 75% and at the following temperature conditions:
- Shelf life at a temperature not higher than -18 (±3)°C – not more than 12 months.
- - Shelf life at a temperature of +2...+6°C – no more than 1 month, within the general shelf life
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