Foodbook by PS in foodserviceFoodbook by PS in foodservice
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    In packaging
    In packaging

    .

      Ingrédients

      Crayfish cooked and peeled IQF (CRUSTACEANS)

      The composition of shrimps and fish fillets varies per supplier and lot. Correct information can be found on the product label. Specific data per batch are available upon request.

      Sans OGM: Oui

      Irradié: Non

      Origine du poisson

      Nom de l'ingrédientNom latin du poissonMéthode de captureZone de capturePays d'origine du poisson
      Rivierkreeftvlees gepeld en ontdarmd IQF 100/150Red swamp crawfish - Procambarus clarkiiPots
      Asia
      -

      Allergènes

      Logo Sans: gluten containing grain
      gluten containing grain
      Logo Avec: crustacean and shellfish
      crustacean and shellfish
      Logo Sans: egg
      egg
      Logo Sans: fish
      fish
      Logo Sans: peanuts
      peanuts
      Logo Sans: soy
      soy
      Logo Sans: milk
      milk
      Logo Sans: tree nuts
      tree nuts
      Logo Sans: celery
      celery
      Logo Sans: mustard
      mustard
      Logo Sans: sesame
      sesame
      Logo Sans: sulphite
      sulphite
      Logo Sans: lupine
      lupine
      Logo Sans: molluscs
      molluscs

      Préparation

      Heat

      Frozen, do not refreeze a defrosted product. Defrost frozen products in a refrigerator (max. 4 °C). After defrosting, prepare and consume immediately.

      Cette spécification provient de la base de données de PS in foodservice.

      Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité

      Frozen

      Nutrients

      Product
      Per 100 (g)
      Energy (kJ/kcal)358 / 84
      Total fat0.5 g
      saturated fat0.1 g
      Carbohydrates0.5 g
      of which sugars0.1 g
      Proteins19.5 g
      Salt0.1 g
      Seaboy
      Volledige productspecificatie

      Cooked Crayfish meat peeled and deveined IQF 100/150- Seaboy

      EAN:5414818006041 CE

      5414818006058 HE

      Item number:RKRGI

      TM:NLBE