The most famous potato snack in the world! Box of 54 pieces of pre-sliced, pre-fried and frozen Spirellos™ with a stick length of 20 cm. Including cone bags and preparation instructions. Box dimensions: 60x27x14cm
- Glutenvrij
Description
SPIRELLO™ is a treat for your guest. Not only does it look great, but it's also easy to prepare and tastes fantastic! Spirello™ is a 'must have' for every amusement park, zoo, swimming paradise, in short, everyone who is active in the leisure industry! Spirellos™ are enjoyed by millions of people all over Europe! Made from the best Dutch potatoes, Spirello™ is skewered, sliced, pre-fried & delivered to you frozen! Anywhere in the world!
Ingredients
Potato and 100% refined soybean oil
EN: Because the soybean oil is 100% refined no allergeen is applicable according to EU guideline 1169/2011
NL: Omdat de sojaolie 100% geraffineerd is, is er geen allergeen van toepassing volgens EU-richtlijn 1169/2011
FR: Étant donné que l'huile de soja est 100 % raffinée, aucun allergène n'est applicable conformément à la directive européenne 1169/2011
DE: Da das Sojaöl zu 100% raffiniert ist, sind gemäß EU-Verordnung 1169/2011 keine Allergene enthalten.
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
Quality marks & features
Preparation
Bakken in oven
(1) Preheat the oven to 180°C-200°C (2) Place the Spirello in the oven and fry for 60-90 seconds (3) Sprinkle the Spirello with a spice mix of your choice
Frituren
(1) Heat the oil or fat to 175ºC. (2) Fry the Spirello for 20-40 seconds. (3) Then sprinkle with a spice mix.
Airfryer
(1) Set the airfryer to 180°C-200°C (2) Place the Spirello in the airfryer and fry for 60-90 seconds (3) Sprinkle the Spirello with a spice mix of your choice
Contact details
Spirello
robert@spirello.nl
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer
