Noodles, Chantaboon, Rice Sticks

SKU: PRSOF903

An aromatic Italian base of gently sautéed onion, celery, and carrot for rich pasta sauces.

Primary Pack Format: 1x400g Pot Frozen

List Price: £2.26

Minimum Order Qty (Case): 8 case - 22.4

Product Life: 365 No of days

All Our Products are Made to Order

SKU: PRSOF903 Categories: ,
RE-PRICED SKU: THE FULL INVOICE DISCOUNT EFFECT ON THIS SKU'S
FULL INVOICE VALUE: £0–£500 £501+ £1000+ £1,500+ £3,000+
DISCOUNT GIVEN: 0% 5% 15% 20% 25%
RE-PRICED SKU: 2.26 2.15 1.92 1.81 1.70
Nutrition
ENERGY FATS CARBOHYDRATES PROTEIN SALT
kJkCal TOT (g)SATS (g) TOT (g)SUG (g) (g)(g)
235.48 56.82 3.88 2.40 4.81 3.69 1.03 0.04
Ingredients & Allergen Information

Ingredients

Tomato [Diced Tomatoes, Tomato Juice, Citric Acid (E330)], Red Onion, Tomato Paste, Butter (#MILK#), Dark Balsamic Vinegar [Wine Vinegar (#SULPHITES#), Concentrated Grape Must (#SULPHITES#), Colour ((#SULPHITES#) Ammonia Caramel), Antioxidant (#SULPHUR DIOXIDE#)].

Allergen Information

Tomato [Diced Tomatoes, Tomato Juice, Citric Acid (E330)], Red Onion, Tomato Paste, Butter (#MILK#), Dark Balsamic Vinegar [Wine Vinegar (#SULPHITES#), Concentrated Grape Must (#SULPHITES#), Colour ((#SULPHITES#) Ammonia Caramel), Antioxidant (#SULPHUR DIOXIDE#)].
Directions for Use & Storage Information

Directions for Use

DIRECTIONS FOR USE: Thoroughly defrost in a refrigerator. Once chilled, Partially lift lid and Microwave (800W) 4½ mins; (900W) 4 mins. Cook on high (100%). Stir halfway through cooking. Always heat until piping hot.

Storage Information

STORAGE: Keep frozen at minus -18°C. Once defrosted, keep chilled between 0°C and +5°C. Use an unopened pack within 14 days and once opened, use up within 3 days.
Product Packaging Information
Product Pack info to follow

Description

(S) Soffritto Sauce for Pasta – 1×0.4Kg Pot (8:F)

Additional information

Pack Format

1×0.4Kg Pot (8:F)

Reviews

There are no reviews yet.

Be the first to review “Noodles, Chantaboon, Rice Sticks”

Your email address will not be published. Required fields are marked *