Pro Innova. Quality Like Fresh

Transcription

1 Pro Innova Qualty Lke Fresh

2 Pro Innova Qualty Lke Fresh New Products Pro Innova have been developng ready-made dshes from Thaland n addton to the Gourmet Cod Lons and Tempura Battered Seafood dshes so loved by gastronomsts. Tha dshes Avalable n vacuum bags ready to heat and serve! All come wth fresh vegetables and that authentc Tha taste, ready for use! Gourmet Lons The greatest consumer challenge for frozen fsh - especally whte fsh - s weght loss and poor texture. Up to % of the weght can vansh for some varetes gong from freezer to table. Caught on a lne The unque producton method developed by Pro Innova s set to revolutonse the frozen fsh market. Pro Innova's process means all seafoods mantan the same qualty as fresh fsh. Weght loss s no longer and ssue and ktchen hours are saved - to the delght of every chef. Qualty lke fresh Sound economy, snce dshes requre up to 15 % less fsh weght than competng products No phosphates added Bactera resstant Battered Products Produced usng the same unque method as Gourmet Lons Hand-made product Small peces deal as fnger-food and buffets Authentc lght, pan-fry batter - tempura panade Authentc taste of pepper

3 Flavours Panang The mldest selecton, orange n colour wth a full, rounded taste. Green Curry Slghtly hotter taste, lght green n colour and mldly round. Red Curry Our hottest selecton, but stll attractve to a Nordc palate. Delcate reddsh hue and strong, rounded taste. Our Varetes Cod n Panang Sauce Cod n Green Curry Sauce Cod n Red Curry Sauce The raw cod peces n these dshes produce large, satsfyng chunks when cooked. Chcken n Panang Sauce Chcken n Green Curry Sauce Chcken n Red Curry Sauce Only the chcken breast s used to ensure the most delcate peces. Precooked. Scamp n Green Curry Sauce These fne raw scamp have a wonderful consstency when cooked.

4 2,500 g per bag Art.no. 250 / EPD.no COD IN RED CURRY SAUCE 1. Place defrosted bag n bolng water for mn 2. Warm n casserole for mns 3. Steam defrosted bag for mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Red curry sauce 44 % Raw cod 40 % Green pepper leaves (cooked) 9,08 % 3,80 % Red chl dced (cooked) 1,60 % Sweet basl (cooked) 1,40 % Kaffr lme leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Fsh, Fsh sauce powder NUTRITIONAL CONTENT PER 100 GR Of whch saturated fatty acds Carbohydrates Of whch sugars 498 kj (119 kcal) 4,2 g 2,9 g 14,5 g 1,4 g 5,2 g 1,3 g

5 2,500 gper bag Art. nr. 251 / EPD.nr COD IN GREEN CURRY SAUCE 1. Place defrosted bag n bolng water for mn 2. Warm n casserole for mns 3. Steam defrosted bag for mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Green Curry Sauce Raw Cod Carrot Slces (cooked) Peas Red Chl dced (cooked) Sweet Basl (cooked) 44 % 40 % 9,08 % 3,80 % 1,60 % 1,40 % Kaffr Lme Leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Cod, Fsh sauce powder NUTRITIONAL CONTENT PER 100 GR nergy 448 kj (107 kcal) 4,6 g of whch saturated fatty acds 3,3 g Carbohydrates 9,2 g 1,0 g 6,6 g 1,2 g

6 2,500 g per bag Art. nr. 252 / EPD.nr COD IN PANANG SAUCE 1. Place defrosted bag n bolng water for mn 2. Warm n casserole for mns 3. Steam defrosted bag for mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date CONTENTS Panang Sauce 44 % Raw Cod 40 % Squash peces (cooked) 9,08 % Carrot slces (cooked) 3,80 % Red chl dced (cooked) 1,60 % Sweet basl (cooked) 1,40 % Kaffr lme leaves (cooked) 0,12 % Catch area FAO-61 og 67. Allergens: Cod, Fsh sauce powder NUTRITIONAL INFORMATION PER 100 GR of whch saturated fatty acds Carbohydrates 540 kj (129 kcal) 6.0 g 4.1 g 12.0 g 2.0 g 6.2 g 1.1 g

7 THREE CHICKEN DISHES Red Curry Sauce, Green Curry Sauce, Panang Sauce 5,100 g per bag 1. Place defrosted bag n bolng water for mn 2. Warm n casserole for mns 3. Steam defrosted bag for mns Vacuum pack 5.1 kg / 10.2 kg carton Shelf Lfe producton date Chcken n Red Curry Sauce ed Curry Sauce % Cooked Chcken % Green Pepper Leaves % Bamboo Shoots Chopped 5.59 % Red Chll Dced Sweet 2.35 % Basl 2.06 % Kaffr Lme Leaves 0.18 % Orgn Thaland. Allergen: Fsh Sauce Powder Chcken n Green Curry Sauce Green curry sauce % Cooked chcken % Carrot (cooked) Peas Red chll dced Sweet basl % 5.59 % 2.35 % 2.06 % Kaffr lme leaves 0.18 % Orgn Thaland. Allergen: Fsh Sauce Powder Chcken n Panang Sauce Panang curry sauce % Cooked chcken % Squash peces % Carrot slces Red chll dced Sweet basl 5.59 % 2.35 % 2.06 % Kaffr lme leaves.18 % Orgn Thaland. Allergen: Fsh Sauce Powder NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 579 kj (139 kcal) 4.2 g 3.2 g 17.8 g 2.4 g 6.5 g 1.02 g Art. nr. 253 / EPD.nr NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 664 kj (159 kcal) 7.1 g 5.7 g 16.8 g 3.6 g 6.2 g 0.91 g Art. nr. 254 / EPD.nr NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 620 kj (148 kcal) 6.0 g 4.8 g 16.3 g 3.8 g 6.3 g 0.81 g Art. nr. 255 / EPD.nr

8 1,000 g per bag Art. nr. 257 / EPD.nr TEMPURA BATTERED COD 1. Bake n oven from frozen at 200 C for mn 2. Deep fry at 175 C for 4 5 mn NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 812 kj (194 kcal) 8.5 g 1.5 g 17 g 0.6 g 12 g 1.4 g Vacuum pack 1kg per pack 10kg carton Shelf-lfe producton date

9 1,000 g per bag Art. nr. 258 / EPD.nr BREADCRUMB COD PIECES 1. Bake n oven from frozen at 200 C for mn 2. Deep fry at 175 C for 4 5 mn NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 791 kj (189 kcal) 8.7 g 1.4 g 17 g 0.8 g 11 g 1.6 g Vacuum pack 1kg per pack 10kg carton Shelf-lfe producton date

10 2,500 g per bag Art. nr. 256 / Epd nr SHRIMP IN GREEN CURRY SAUCE 1. Place defrosted bag n bolng water for mn 2. Warm n casserole for mns 3. Steam defrosted bag for mns Vacuum pack 2.5 kg / 10 kg carton Shelf Lfe producton date INGREDIENTS Green curry sauce 44 % 40 % Raw shrmp 9.08 % Carrot dced 3.80 % Peas 1.60 % Sweet basl 1.40 % Kaffr lme leaves 0.12 % Orgn Thaland. Allergen: Fsh Sauce Powder NUTRITION PER 100 GR of whch saturated fatty acds Carbohydrates 607 kj (145 kcal) 6.9 g 5.3 g 13.0 g 2.0 g 7.5 g 1.0 g

11 GOURMET LOINS Pro Innova - frozen fsh wth qualty lke fresh WHY CHOOSE PRO INNOVA? Uses up to 15 % less fsh to satsfy an equal number of hungry mouths than alternatve products Our nnovatve process reduces weght loss on thawng to a mnmum (1 2 %). Weght loss on heatng s down 6 8 %. So the peces are jucer, taster, whter n colour, more reslent to rougher treatment, and have a fuller, more satsfyng texture. No added phosphates Process nhbts bactera Pro Innova hgh qualty fsh s so good t compares well wth fresh catch. Art. 200 EPD Gourmet Lons g sknned Art. 201 EPD Gourmet Lons g sknned Art. 205 EPD Gourmet Lons g sknned Art. 202 EPD Gourmet Lons g sknned Art. 204 EPD Gourmet Lons g wth skn

12 FISK- OG THAIRETTER Art.nr. Product Type EPD Quantty 250 Cod n Red Curry Sauce kg IQF 251 Cod n Green Curry Sauce kg IQF 252 Cod n Panang Sauce kg IQF 253 Chcken n Red Curry Sauce kg IQF 254 Chcken n Green Curry Sauce kg IQF 255 Chcken n Panang Sauce kg IQF 256 Scamp n Green Curry Sauce kg IQF 201 Gourmet Lons Pro Innova g sknned kg IQF 202 Gourmet Lons Pro Innova g sknned kg IQF 204 Gourmet Lons Pro Innova g wth skn kg IQF 205 Gourmet Lons Pro Innova g sknned kg IQF 200 Gourmet Lons Pro Innova g (NEW) kg IQF 257 Tempura Battered Cod 1kg (NEW) kg IQF 258 Breaded Cod Peces 1kg (NEW) kg IQF TO ORDER! Jan Erk Asbjornsen M: / T: / F: E-mal: jan.erk.asbjornsen@pronnova.no Adresse: Prof. Brkelands ve 28c, 1081 Oslo, Norway.