SAFFRON ALLERGEN & NUTRITIONAL ANALYSIS SOFTWARE Your own online cookbook that allows you to create, copy and share nutritionally analysed recipes LASAGNE INGREDIENTS SERVES 8 3 tbsp Extra Virgin Olive Oil (171880) 2 stick Celery Head (601211) 2 large Onions Spanish (601081) 1kg Red Tractor Minced Beef (703140) 800g Country Range Chopped Tomatoes (067430) 2 tbsp Country Range Oregano (189440) 400g Country Range Lasagne (053900) 50g Reggiano Parmesan (357660) 1.7ltr Whole Milk (354510) 100g Netherend Salted Butter (600446) 100g Country Range Plain Flour (141010) 10g Cooking Salt (207990)
About Saffron Saffron is a web based catering management solution with wide ranging functionality that puts chefs and caterers in control. Designed specifically for any industry in which nutritional care and guidance are provided, as well as those seeking a centralised solution for nutritional and allergen information, Saffron offers recipe and menu management support, costing and full technical report functionality at the touch of a button. To find out how Saffron can benefit your business, email our Saffron specialist on saffron@creedfoodservice.co.uk or ask your Creed contact to arrange a demonstration meeting. From a single web page Saffron allows you to manage: ONLINE STORE CUPBOARD Easy access to all Creed products Purchase pack sizes and pricing Recipe and stock information based on actual costs RECIPE BOOK Manage all your dishes Real time recipe costs Detailed nutrition and allergen tags Pictorial recipe cards Auto update of recommended selling prices MENU ENGINEERING Maximise profit or budgets through menu modelling Identify cost and profit by menu, dish and cover Traffic light labelling Up-to-date cost and selling prices Online Recipe Book Create your own bespoke recipes, or gain inspiration by accessing over 300 nutritionally analysed master recipes. Allergen & Nutrition Reporting Real time allergen flagging and traffic light nutritional reporting on all stock items, recipes and menu cycles. Menu Costings Save money by providing recipe costings and profit margin calculations based on cost price. Aftercare Ongoing support and training from our dedicated Saffron specialist, including an introductory demonstration and two half day training sessions. LASAGNE METHOD 1. Infuse the milk. Put the milk and cloves into a pan and bring very gently to the boil. 2. Turn off heat and set aside for 1 hr to infuse. 3. For the meat sauce put the oil, celery, carrot and onion in a large saucepan. 4. Gently cook together until the celery and onions are soft but not coloured. 5. Tip in all the mince and tomatoes. 6. Using a wooden spoon, stir together and break up lumps of mince. 7. When the mince is mostly broken down, stir in all the herbs and bring to a simmer. 8. Cover and cook for 1 hr, stirring occasionally. 9. Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. 10. Taste and season. 11. To finish the béchamel, melt the butter in a pan then, using a wooden spoon, mix in the flour and cook for 2 mins. 12. After straining, add the milk, a little at a time to make a doughy paste then keep adding all milk gradually. 13. When all the milk is in bring to a gentle simmer, stirring constantly. 14. Gently bubble for a few mins until thickened. Season with salt, pepper and nutmeg. 15. Heat oven to 180C/160C fan/gas 4. 16. Spread a spoonful of the meat sauce over the base of a baking dish. Cover with lasagne sheets, and then top with a quarter of the béchamel. 17. Spoon over a third of the meat sauce and scatter over a little Parmesan. 18. Repeat the layers pasta, béchamel, meat and Parmesan. Add a final layer of pasta, the last of the béchamel and remaining Parmesan. 19. Sit the dish on a baking tray, bake for 1 hr until bubbling, browned and crisp on top.
Allergens In December 2014, new Food Allergy Legislation EU1169/2011 was enforced, and operators now have a legal responsibility to provide the correct allergen information about the ingredients in the food they serve to customers. eed Foodservice cipe with Allergens Lasagne allergen information As a food business, operators have to supply information for every item on menus that contains any of the 14 allergens as ingredients. It s extremely important that caterers and all staff who interact with customers have the accurate information needed to provide their customers with confidence in the food they purchase. Ensuring customers are able to make informed decisions is your responsibility, and by using Saffron you are able to collate this information in a way that is easy to communicate to both staff and customers whilst ensuring the information you provide is accurate and real time. Legend Contains Creed Foodservice Recipe with Allergens Product Description M0081 Lasagne 601211 CELERY HEAD 67411 COUNTRY RANGE CHOPPED TOMATOES 189440 COUNTRY RANGE DRIED OREGANO duct Description 53900 COUNTRY RANGE LASAGNE 140740 COUNTRY RANGE PLAIN FLOUR Legend Contains May Contain Does Not Contain No Information 01-Mar-2018 14:56 Rosie Contains Wheat Rye Oats Barley Walnuts Pistachio Nuts Pecan Nuts Macadamia Nuts Hazelnuts Cashew Nuts Brazil Nuts Almonds Nuts Sulphur Dioxide and Sulphites Soya Sesame Peanuts Mustard Molluscs Milk Lupin Fish Eggs Crustaceans Cereals containing Gluten Celery May Contain Does Not Contain No Information Wheat Rye Oats Barley Walnuts Pistachio Nuts Pecan Nuts Macadamia Nuts Hazelnuts Cashew Nuts Brazil Nuts 171880 EXTRA VIRGIN OLIVE OIL 600446 NETHEREND SALTED BUTTER ROLLS 601081 ONIONS LARGE SPANISH 703140 RED TRACTOR MINCED BEEF 85% V/L 357660 REGGIANO PARMESAN BLOCK 356350 WHOLE MILK CS 440 00 740 880 446 081 140 660 350 COUNTRY RANGE LASAGNE COUNTRY RANGE PLAIN FLOUR EXTRA VIRGIN OLIVE OIL NETHEREND SALTED BUTTER ROLLS ONIONS LARGE SPANISH One of over 300 master recipes RED TRACTOR MINCED BEEF 85% V/L REGGIANO PARMESAN BLOCK WHOLE MILK CS AllRecipeFF: Recipe with Allergens Take a look at our online video to see how Saffron can work for you. www. creedfoodservice. co.uk/saffronvideo We have found that Saffron is a really fantastic tool to help us comply with current legislation on food allergens, not only that, it also allows us to create and print recipes and menus to ensure that costings and ingredients remain the same each time a dish is cooked. We produce all our main courses from scratch and Saffron allows us to provide our customers with up to date allergy information and allows us to manage our food costs at the touch of a button. The software and support which we receive from Creed is fantastic, we would certainly recommend this to any catering business as it is a fantastic management tool. Chris Rich-Bate, Assistant Catering Manager, Planters Garden Centre
Nutritional Analysis Chefs and caterers now need to cater for various customers nutritional or dietary needs. As well as allergen intolerances or preferences, these needs may include fortified meals to combat malnutrition in the elderly, catering for dysphagia sufferers or creating healthier menu options for the calorie or nutrient conscious. *The Food Standards Agency (FSA) maintains the UK Nutrient Databank, which contains extensive information on the nutrient content of foods commonly consumed in the UK. McCance and Widdowson s The Composition of Foods (CoF) book series, contains nutrient composition data based on information from this databank. Saffron helps caterers and restaurants plan their menus according to nutrient content and fulfil menu labelling requirements. It also helps caterers nutritionally analyse menus. The nutritional profile Saffron creates for every ingredient is included in recipes and menus to produce traffic light labelling, GDA Analysis and benchmarks menus against recommended guidelines and nutrient standards such as those required in education catering. Stock items are nutritionally analysed either by using supplier specification sheets or by McCance and Widdowson*, this information is also automatically fed through to any recipes and menus built within Saffron to provide accurate nutritional analysis on each dish and menu. gne tion: Each Lasagne (470g) contains Creed Foodservice Recipe Traffic Lights Recipe: R06780 Lasagne 19-Jul-2016 14:43 Rosie nergy Fat Saturates Sugars Salt 996kJ 02kcal 41g 22g 3.3g 1.7g 24% 59% 108% 4% 28% Nutritional Information: Per Portion: Each Lasagne (470g) contains of an adult's Reference Intake al values (as sold) per 100g: Energy 425kJ / 171 Reference Intake: Energy Fat Saturates Sugars Salt 1996kJ 41g 22g 3.3g 1.7g 802kcal 24% 59% 108% 4% 28% of an adult's Reference Intake Typical values (as sold) per 100g: Energy 425kJ / 171kcal gy Energy kj 00k Energy Energy kj Fat Saturates Sugars Women 2000kcal 8400kJ 70g 20g 30g 6g Salt 40% 24% 59% 110% 11% 28% Costing Men 2500kcal 10500kJ 95g 30g 30g 6g 32% 19% 43% 73% 11% 28% Children 1800kcal 7500kJ 70g 20g 24g 2g 45% 27% 59% 110% 14% 85% Girls 4-6 Years 1550kcal 6500kJ 60g 20g 19g 3g 52% 31% 68% 110% 17% 57% Boys 4-6 Years 1700kcal 7000kJ 65g 20g 19g 3g 47% 29% 63% 110% 17% 57% Saffron also helps caterers with menu costing, budgeting and recipe planning by accurately calculating the cost of each recipe and the profit margin you can expect based on the selling price if relevant to your operation. Saffron enables caterers to create, record and maintain a detailed recipe book with live costs based on ingredients, and supplier purchases through to the recommended selling price, profit margin and contribution. Lasagne nutritional analysis Saffron is a fantastic piece of software, which we use daily in our group of residential/nursing homes. It allows us to provide our residents and their families with not just all the allergen information but the nutritional value of the food we provide. Right down from a full roast dinner to a cup of tea. The system is easy to use and you ve always got Creed s Saffron specialist at the end of the phone. No question is a silly question. Myself and the Group Catering Manager spent two half days at Creed training on the system. This suited us perfectly and they were very flexible about times/dates. After that Creed monitored our progress as we uploaded our own four week menu cycle. Overall our experience with Saffron and the Creed team has been brilliant, they are willing to help and respond very quickly. Lucy Coombs, Chef & Nutritional Advisor, Lilian Faithful
Source: Allergy UK If you re interested in finding out how Saffron can benefit your business, please email our Saffron specialist on saffron@creedfoodservice.co.uk or ask your Creed contact to arrange a demonstration meeting.
Staverton Technology Park, Cheltenham Road, Staverton, Cheltenham, Gloucestershire GL51 6TQ Manners Industrial Estate, Manners Avenue, Ilkeston, Derbyshire DE7 8EF Wooburn Industrial Park, Thomas Road, Wooburn Green, High Wycombe, Buckinghamshire HP10 0PE Independent Sales 01452 857555 Group Sales 01452 858188 Head Office 01452 858190 askcreed@creedfoodservice.co.uk www.creedfoodservice.co.uk CreedFS @creedfs creedfoodservice creed-foodservice-ltd