The Stokburger is composed of pure beef. Take a look at our website; www.vanosch-bv.nl, for extensive product information.
Description
The stick burger is a unique product. Due to the elongated shape, these burgers are very suitable for a baguette or pistolet.
Ingredients
74% Beef, breadcrumbs (contains wheat), salt, cornstarch, herbs and spices (contain: celery, mustard), dextrose, pea fiber, wheat fiber, hydrolyzed vegetable contains soyprotein , Acid (E300, E330), onion, flavor enhancer (E621), maltodextrin, vegetable fat (palm), soy and pea protein (contains soy), Soy protein (contains soy), emulsifier (E451i), milk protein (contains lactose), fermented rice, animal protein (beef), WHEAT GLUTEN, chili pepper, preservative (E202), acid (E260), stabilizer (E451), antioxidant (E300), leek, White cabbage, paprika, green cabbage, carrot
GMO free: Yes
Irradiated: No
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |||
|---|---|---|---|
| Per 100 (g) | Per portion (95 g) | RI*/GDA | |
| Energy (kJ/kcal) | 1244 / 297 | 1182 / 282 | 14% |
| Total fat | 21.3 g | 20.2 g | 29% |
| saturated fat | 8.2 g | 7.8 g | 39% |
| monounsaturated fat | 9.9 g | 9.4 g | |
| polyunsaturated fat | 0.6 g | 0.5 g | |
| Carbohydrates | 9.3 g | 8.9 g | 3% |
| of which sugars | 1.5 g | 1.5 g | 2% |
| polysaccharides | 4.2 g | 4 g | |
| Fibres | 1.3 g | 1.2 g | |
| Proteins | 16.4 g | 15.6 g | 31% |
| Salt | 0.64 g | 0.61 g | 10% |
| sodium | 0 g | 0 g | |
| added sugar | 0 g | 0 g | |
*Reference-intake of an average adult (8400kJ/2000kcal).
Preparation
Bakken in oven
in de convectomaat/heteluchtoven Product door en door verhitten.
Bakken pan
bakplaat, koekenpan of braadslede Product door en door verhitten.
Bakken in vet
in de friteuse Product door en door verhitten.
Contact details
Van Osch snacks b.v.
Veilingweg 3, 5301 KM Zaltbommel
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer