SASCO TARTARE SAUCE 2x2.2lt
Delivery: £9.99
Collection: £8.99
Product identification :
Sasco Sauces manufactures a range of cold emulsions with mayonnaises being the main product. Other cold emulsions produced include Burger Sauce and Salad Cream. The raw materials for these finished products include oil, egg yolk powder, water and acetic acid or vinegar with salt. The raw materials vary according to the recipe and the required shelf life and organoleptic characteristics.
Use :
The selection of mayonnaises produced have a range of uses. These include as a condiment or for use in sandwiches and sandwich fillings and in salads.
The Burger Sauce and Salad Cream will major on being used as a condiment.
Composition and Information about Ingredients :
Sasco Sauces Ltd, to the best our knowledge, does not purchase any raw materials for the manufacture of our Mayonnaise, Sauces and Dressings that contain Genetically Modified Organisms (G.M.O.).
Identification of Risks :
The nature of the business, mayonnaise and cold emulsified sauce production, necessitates the allergen egg as a key raw material. Despite this allergen being included in all of the recipes care is taken to acknowledge those raw materials that are allergenic, and those that are not in order to prevent cross contamination.
A limited number of recipes use mustard.
For full product description please click here
Per 100g | |
Energy (kj/kcal) | 1014/245 |
Protein (g) | 0.9 |
Carbohydrates (g) | 11.2 |
Sugars (g) | 8.5 |
Fat (g) | 21.1 |
Saturated fat (g) | 1.7 |
Fibre (g) | 0.5 |
Sodium (mg) | 0.8 |
Salt (g) | 1.6 |
Is the product | YES | NO | Comments |
Suitable for Vegetarians? | YES | ||
Suitable for Ovo Lacto Vegetarians? | YES | ||
Suitable for Vegans? | NO | Egg Yolk Powder | |
Suitable for Diabetics? | YES | ||
Suitable for Coeliacs? | YES | ||
Suitable for Lactose Intolerance? | YES | ||
Suitable for Nut allergy sufferers? | YES | ||
Free from genetically modified material? | YES | ||
Free from products or enzymes of gene technology? | YES | ||
Manufacturing site free from GM ingredients? | YES | ||
Kosher certified? | NO | Not certified site | |
Halal certified? | NO | Not certified site |
IS THE PRODUCT FREE FROM? | YES | NO | Comments |
Wheat / Wheat Derivatives | YES | ||
Oats / Oat Derivatives | YES | ||
Barley / Barley Derivatives | YES | ||
Gluten | YES | ||
Maize (Corn) or Maize Derivatives** | NO | See additives table for more information | |
Soya / Soya Derivatives | YES | ||
Peanut / Peanut Derivatives / Oils | YES | ||
Nuts / Nut Derivatives / Oils | YES | ||
Coconut & products thereof | YES | ||
Pine Nuts / Pine Kernels | YES | ||
Seed & Derivatives | NO | Rapeseed oil | |
Sesame Seeds | YES | ||
Celery and products thereof (including celeriac & seeds) | YES | ||
Mustard and products thereof* | NO | Mustard paste | |
Yeast | YES | ||
Additives** | NO | See additives table for more information | |
Preservatives** | NO | See additives table for more information | |
Sweeteners | YES | ||
Added Salt | NO | 1.5g/100g | |
Added Sugar | NO | 8.5g/100g | |
Colours or Flavours: Natural | NO | See additives table for more information | |
Colours or Flavours: Artificial | YES | ||
Colours or Flavours: Nature identical | YES | ||
HVP / TVP | YES | ||
Milk & products thereof | YES | ||
Egg & products thereof* | NO | Egg Yolk Powder | |
Shellfish & products thereof | YES | ||
Fish & products thereof | YES | ||
Pork & products thereof | YES | ||
Beef & products thereof | YES | ||
Lamb & products thereof | YES | ||
Poultry & products thereof | YES | ||
Animal Products: Other than egg | YES | ||
Molluscs | YES | ||
Lupin | YES | ||
Glutamate | YES | ||
S02 or Sulphites (>10 mg/kg as S02) | YES | ||
BHT / BHA | YES | ||
Benzoates | YES | ||
Extraction solvents | YES | ||
Monosodium glutamate (MSG) | YES | ||
Histamine sources | YES | ||
Phenylalanine sources | YES | ||
* Allergens marked in yellow are used on site. Allergen management is in place – production cycles, wet allergen cleaning, allergen swabbing. | |||
** The quantities used in selected recipes are too low to pose a risk of contamination on recipes which are not using these ingredients. Cross contamination is also not possible due to design of equipment/ process or nature of allergenic material. |
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