Pumpkin Soup with Manchego Cheese,United Kingdom Grandmasstews price supplier

Pumpkin soup with Manchego cheese

Shelf-stable bottled soup, ready to eat.

The vegetables are stir-fried, then boiled and mixed with the Manchego cheese and the rest of ingredients. Once beated, the soup is poured in the bottle.

The bottle is hermetically closed and sterilized by heating. Sterilization allows room temperature storage for a long time.

2.-INGREDIENTS

Cooking water, pumpkin (30%), potato, onion, carrot, leek, tomato sauce (tomato, sunflower oil, sugar, salt and cornstarch), double cream, Manchego PDO cheese (1%), extra virgin olive oil (0,6%), salt, sugar, yeast extract, corn starch, spices, stabilizer: xanthan gum (E-415), antioxidant: ascorbic acid (E-300).

3.- MICROBIOLOGICAL SPECIFICATIONS

Product sterilized by heat treatment.

The soup is considered as a Low Acid Canned Food (pH≥4,6), so the target microorganism is Clostridium botulinum (D121,1=0,21 min, z=10ºC).

The sterilization process must reach at least a Fo value ≥3 (Commercial sterilization)

Before expedition, every batch is subjected to a microbiological stability test (Incubation of a batch sample for 7 days at 37ºC).

The product is considered microbiologically stable if the next requirements are achieve:

1) Absence of deformation of the tin after the incubation period.

2) Absence of significant changes in taste, flavour, colour, appearance and texture of incubated

sample comparing with non-incubated sample.

3) pH difference must be < 0,5 between incubated sample comparing and non-incubated

sample.

4.-NUTRITION DATA

Units Per 100g % GDA

Energy value Kcal 48,18 2,41

Fat g 1,75 2,50

Of which saturated g 0,92 4,58

Carbohydrates g 6,84 2,63

Of which sugars g 3,12 3,47

Fibre g 0,58 2,42

Proteins g 0,92 1,84

Salt g 1,08 17,86

PUMPKIN SOUP WITH MANCHEGO CHEESE

5.- ALLERGENS

According to REGULATION (EU) Nº 1169/2011, on the provision of food information to consumers

ALLERGENS PRESENCE

Cereals containing gluten X

Crustaceans and products thereof X

Eggs and products thereof X

Fish and products thereof X

Peanuts and products thereof X

Soybeans and products thereof X

Milk and products thereof X

Nuts X

Celery and products thereof X

Mustard and products thereof X

Sesame seeds and products thereof X

Sulphur dioxide and sulphites X

Lupin and products thereof X

Molluscs and products thereof X

6. PACKAGING

Glass bottle with twist-off lid.

7.- NET CONTENT

Declared net content = 250 ml

Maximum permitted error = 9 ml

Tolerance limits: TU1=241 ml TU2=232 ml

8.-STORAGE AND BATCH ID

Storage conditions Store in a cool, dry place, away from direct sunlight.

Once opened, keep refrigerated and consume it within 2 days.

Batch ID Codification Printed in the lid:

3 digits per product code

2 digits per year of prodution

2 digits per Julian day

2 digits per batch daily order

Ej. COD: 123 L 14 164 01 ( Product: 123, Elaborated

in 2014, day 164, first batch in day).

PUMPKIN SOUP WITH MANCHEGO CHEESE

9.- ELABORATION INSTRUCTIONS

Remove lid and heat in microwave for about 1 minute at 800W

You can also use a pan and heat it over low heat.

10.- ADDITIONAL INFO

-No preservatives

-GMO free

-Gluten Free

-Trans-Fat Free

-Elaborated with Extra Virgin Olive Oil