Version 1 (06.07.10) Product Information: Blinis

Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Blinis
Version 3 (22.08.11)
Key Features
A Russian pancake, ideal for finger food, arranged with your favourite toppings or dips
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No artificial colours, flavours, or preservatives
Individually frozen / free flow
Produced under high sanitary conditions in accordance with good
manufacturing practices and New Zealand food safety regulations
Halal Certified
Packaging
48 units per pack
9 packs per carton
Bar Code Unit:
9421 011 900 539
Bar Code Case:
5 9421 01190 053 4
Carton: 390 x 250 x 250
Storage
Store in freezer at ²18ºC for
up to 18 months
Once thawed out keep cov-­
ered and refrigerated at +4C
for max 5 days.
DO NOT REFREEZE.
Nutrition Information and Ingredients
Nutrition Information: Serving Size 35g (4 pieces)
Average quantity
per serve
Average quantity
per 100g
Energy
298kj
852kj
Protein
2.4g
6.9g
Fat total
1.6g
4.6g
-­ saturated
0.35g
1.0g
Carbohydrate
11.3g
32.4g
-­ sugar
2.45g
7.0g
Sodium
113mg
322mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
053
Ingredients
Water
Wheat Flour
Milk Solids
Pasteurised Egg
Sugar
Canola Oil
Raising Agent (500,
541)
Salt
Emulsifiers (471, 322
[Soy Lecithin])
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Warm Salmon Caviar Blinis
Ingredients:
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225g Wild Alaska Smoked Salmon
Dill to garnish
200g Whipped Cream
25g Lumpfish Caviar
Instructions:
1.
Take the Blinis out of the freezer and thaw according to the
pack instructions.
2.
Place the Blinis on a serving platter.
3.
Add a teaspoon of whipped cream to each Blini, then top
with strips of smoked salmon and a small amount of caviar.
4.
Garnish with dill and serve.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Frozen Crepes
Version 3 (22.08.11)
Key Features
A Gluten Free Crepe for everyone to enjoy, anytime of the day!
Individually frozen / free flow
No artificial colours, or preservatives
Easy and quick to prepare: just heat in a pan or microwave for 50 -­ 60 seconds
Produced under high sanitary conditions in accordance with good manufac-­
turing practices and New Zealand food safety regulations
Halal Certified
Packaging
8 units per pack
8 packs per carton
Bar Code Unit:
9421 011 900 089
Bar Code Case:
3 9421 01190 008 0
Carton: 390 x 200 x 125
Storage
Store in freezer at ²18ºC for
up to 18 months
Once thawed keep covered
and refrigerated at +4 deg. C
for max 5 days
Nutrition Information and Ingredients
Nutrition Information: Serving Size 50g (1 Crepe)
Ingredients
Average quantity
per serve
Average quantity
Per 100g
Energy
425kj
850kj
Protein
1.6g
3.2g
Fat total
3.0g
6.1g
-­ saturated
1.0g
2.1g
Carbohydrate
17.0g
34.0g
-­ sugar
3.0g
6.0g
Sodium
155mg
310mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
008
Water
Maize Starch
Tapioca
Milk Powder
Pasteurised Egg
Canola Oil
Emulsifiers (471, 322
[Soy Lecithin])
Sugar
Thickener (1442)
Raising Agent (500,
541)
Salt
Vegetable Gum
(412).
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Crepe Suzette
Ingredients:
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1 Lemon
Juice of 1/2 Lemon
3/4 oz. Grand Marnier
1/4 c. Butter
1/4 c. Sugar
2 oz. Brandy
3 Oranges
Juice of 1 Orange
3/4 oz. Cointreau
Instructions:
1.
Melt butter, add sugar and mix well. Add peels and juice of
lemons and oranges. Simmer until transparent.
2.
Prepare the Crepes according to the pack instructions.
3.
Fold each Crepe in half and then in quarters.
4.
Pour Cointreau, Grand Marnier and Brandy evenly over
crepes. Flambé the Crepes. Pour remaining sauce over
Crepes.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Plain Hotcakes
Version 3 (22.08.11)
Key Features
Pancakes or Hotcakes...whatever you call them, your customers will love them!
Made with Buttermilk: Low in calories and good for your health
Just thaw how many you need and store at ambient or chilled temperature
Produced under high sanitary conditions in accordance with good manufacturing prac-­
tices and New Zealand food safety regulations
Halal Certified
Packaging
6 units per pack
24 packs per carton
Bar Code Unit:
9421 011 900 386
Bar Code Case:
3 9421 01190 138 4
Carton: 400 x 200 x 340
Storage
Store in freezer at -­18ºC for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: Serving Size 40g (1 Hotcake)
Average quantity
per serve
Average quantity
per 100g
Energy
381kj
953kj
Protein
2.7g
6.8g
Fat total
1.8g
4.5g
-­ saturated
0.6g
1.5g
-­ Trans fat
<0.1g
<0.1g
Carbohydrate
15.8g
39.5g
-­ sugar
5.5g
13.8g
Sodium
138mg
344mg
Order Number
138
Ingredients
Water
Wheat Flour
Sugar
Buttermilk Powder
Pasteurised Egg
Canola Oil
Maize Starch
Raising Agent (500,
541)
Emulsifiers (471, 322
[Soy Lecithin])
Salt
Preservative (282)
Vanilla Flavour
Allergens
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Product is FREE FROM Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
specified allergens:
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Kiwi Hotcake Breakfast
Ingredients:
SDFN0DUFHO·V3ODLQ+RWFDNHV
2 Bananas
9 Slices of Bacon
Maple Syrup
Instructions:
1.
Cook bacon in pan until crisp.
2.
Cut bananas lengthwise into even slices and cook quickly
until brown.
3.
Warm the Hotcakes according to the pack heating instruc-­
tions and stack 3 Hotcakes per plate.
4.
Divide the bacon and bananas between each plate.
5.
Pour the maple syrup over the Hotcakes and serve.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Chocolate Flavoured Hotcakes
Version 3 (22.08.11)
Key Features
A tasty twist on the traditional Hotcake
Contains delicious dark chocolate pieces
The chocolate pieces melt on heating, making these Hotcakes the ultimate treat
Produced under high sanitary conditions in accordance with good manufacturing
practices and New Zealand food safety regulations
Halal Certified
Packaging
6 units per pack
24 packs per carton
Bar Code Unit:
9421 011 900 492
Bar Code Case:
3 9421 01190 149 0
Carton: 400 x 200 x 340
Storage
Store in freezer at -­18°C for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: Serving Size 40g (1 Hotcake)
Average quantity
per serve
Average quantity
per 100g
Energy
436kj
1091kj
Protein
2.6g
6.6g
Fat total
3.1g
7.8g
-­ saturated
1.5g
3.7g
-­ Trans fat
<0.1g
<0.1g
Carbohydrate
16.3g
40.7g
-­ sugar
7.6g
19.1g
Sodium
129mg
322mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
149
Ingredients
Water
Wheat Flour
Sugar
Buttermilk Powder
Chocolate Com-­
pound Chips (10%)
[Sugar, Vegetable
Fat, Cocoa Powder,
Emulsifiers (322 (Soy
Lecithin), 476, 492,
flavour]
Pasteurised Egg
Canola Oil
Maize Starch
Vegetable Fat
Cocoa Powder
(1.4%)
Raising Agent (500,
541)
Emulsifiers (471,
322 [Soy Lecithin],
476)
Salt
Preservative (282)
Chocolate Paste
Vanilla Flavour
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Chocolate Delishiosa
Ingredients:
SDFN0DUFHO·V&KRFRODWH+RWFDNHV
Chocolate Sauce
Chopped Nuts
Instructions:
1.
Warm the Chocolate Hotcakes according to the pack heat-­
ing instructions.
2.
Drizzle over chocolate sauce, sprinkle with chopped nuts and
serve warm.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Mini Hotcakes
Version 4 (22.08.11)
Key Features
The mini version of our popular Hotcake
Perfect as a sweet party treat or as part of a decorative dessert
Just defrost as many as you need and store at ambient or chilled temperature
Produced under high sanitary conditions in accordance with good manufacturing
practices and New Zealand food safety regulations
Halal Certified
Packaging
24 units per pack
24 packs per carton
Bar Code Unit:
9421 011 900 430
Bar Code Case:
2 9421 01190 143 1
Carton: 400 x 200 x 330
Storage
Store in freezer at -­18°C for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: Serving Size 35g
Order Number
143
Ingredients
Average quantity
per serve
Average quantity
per 100g
Energy
330kj
943kj
Protein
2.6g
7.5g
Fat total
1.2g
3.3g
-­ saturated
0.3g
0.8g
Carbohydrate
14.5g
41.4g
-­ sugar
4.5g
12.9g
Sodium
110mg
314mg
Water
Wheat Flour
Sugar
Buttermilk Powder
Pasteurised Egg
Canola Oil
Maize Starch
Raising Agent (500,
541)
Emulsifiers (471,
322 [Soy Lecithin])
Salt
Preservative (282)
Vanilla Flavour
Allergens
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or Fish
Product is FREE FROM Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
specified allergens:
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Mocha Mini Hotcakes Stack
Ingredients:
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Mocha Cream
Chocolate Sprinkles
Instructions:
1.
Pipe the mocha cream on each Mini Hotcake and build
stacks of 3 Mini Hotcakes.
2.
Pour chocolate sprinkles on top and serve.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Fresh Sweet Crepes
Version 3 (22.08.11)
Key Features
A Sweet Crepe for the ultimate breakfast or delectable dessert
No artificial colours
Just thaw as many as you need and store at room or chilled temperature
Produced under high sanitary conditions in accordance with good manufactur-­
ing practices and New Zealand food safety regulations
Halal Certified
Packaging
9 units per pack
8 packs per carton
Bar Code Unit:
9421 011 900 164
Bar Code Case:
4 9421 01190 116 9
Carton: 400 x 200 x 125
Storage
Store in freezer at -­18°C for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: serving size 50g (1Crepe)
Ingredients
Average quantity
per serve
Average quantity
Per 100g
Energy
470kj
941kj
Protein
3g
6.1g
Fat total
4.2g
8.5g
-­ saturated
1.2g
2.4g
-­ Trans fat
<0.1g
<0.1g
Carbohydrate
15g
31g
-­ sugar
7.5g
15g
Sodium
122mg
144mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
116
Water
Wheat Flour
Sugar
Milk Powder
Pasteurised Egg
Canola Oil
Soy Lecithin (322)
Raising Agent (500,
541)
Salt
Preservative: Cal-­
cium Propionate
(282)
Vanilla Flavour
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Crepe Suzette
Ingredients:
0DUFHO·V)UR]HQ&UHSHV
1 Lemon
Juice of 1/2 Lemon
3/4 oz. Grand Marnier
1/4 c. Butter
1/4 c. Sugar
2 oz. Brandy
3 Oranges
Juice of 1 Orange
3/4 oz. Cointreau
Instructions:
1.
Melt butter, add sugar and mix well. Add peels and juice of
lemons and oranges. Simmer until transparent.
2.
Prepare the Crepes according to the pack instructions.
3.
Fold each Crepe in half and then in quarters.
4.
Pour Cointreau, Grand Marnier and Brandy evenly over
crepes. Flambé the Crepes. Pour remaining sauce over
Crepes.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Fresh Plain Crepes
Version 3 (22.08.11)
Key Features
A Plain Crepe for all your favourite lunch or dinner dishes
No artificial colours
Just thaw as many as you need and store at ambient or chilled temperature
Produced under high sanitary conditions in accordance with good manufactur-­
ing practices and New Zealand food safety regulations
Halal Certified
Packaging
6 units per pack
12 packs per carton
Bar Code Unit:
9421 011 900 133
Bar Code Case:
3 9421 01190 113 1
Carton: 400 x 200 x 125
Storage
Store in freezer at -­18°C for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: Serving Size 50g (1 Crepe)
Ingredients
Average quantity
per serve
Average quantity
Per 100g
Energy
445kj
890kj
Protein
3.4g
6.7g
Fat total
4.5g
9g
-­ saturated
1.4g
2.8g
-­ Trans fat
<0.1g
<0.1g
Carbohydrate
13g
26.0g
-­ sugar
3.2g
6.5g
Sodium
173mg
345mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
113
Water
Wheat Flour
Milk Powder
Pasteurised Egg
Canola Oil
Soy Lecithin (322)
Sugar
Raising Agent (500,
541)
Salt
Preservative: Cal-­
cium Propionate
(282)
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Salmon Crepes
Ingredients:
1 pack Plain crepes
250g Cream Cheese
Lime Juice
200g Smoked Salmon, thinly sliced
Dill or Parsley, finely chopped
Salt and Pepper
Instructions:
1.
Mix cream cheese, dill and a splash of lime juice together in a
bowl.
2.
Prepare the Crepes according to the pack instructions and
spread over the cream cheese mixture generously.
3.
Thinly slice the salmon and lay over the rest of the Crepes,
leaving a 3cm gap at the top
4.
Fold up the Crepes, garnish with dill and serve.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz
Van Dyck Fine Foods Ltd
49 Corbett Road
New Plymouth
New Zealand
Phone: +64 6 755 0905
Fax: +64 6 755 0906
[email protected]
www.vandyck.co.nz
Product Information: Fresh Gluten Free Crepes
Version 3 (22.08.11)
Key Features
A Crepe to suit special nutrition needs
No artificial colours
Just thaw as many as you need and store at ambient or room temperature
Produced under high sanitary conditions in accordance with good manufactur-­
ing practices and New Zealand food safety regulations
Halal Certified
Packaging
6 units per pack
12 packs per carton
Bar Code Unit:
9421 011 900 140
Bar Code Case:
3 9421 01190 114 8
Carton Size: 400 x 200 x 125
Storage
Store in freezer at -­18°C for
up to 18 months
Once thawed use within 5 days
Remember to put on the
´%HVWE\'DWHµODEHO
Nutrition Information and Ingredients
Nutrition Information: Serving Size 50g (1 Crepe)
Average quantity
per serve
Average quantity
per 100g
Energy
447kj
895kj
Protein
1.7g
3.3g
Fat total
4.2g
8.4g
-­ saturated
1.3g
2.6g
-­ Trans fat
<0.1g
0.1g
Carbohydrate
15g
31g
-­ sugar
2.8g
5.6g
Sodium
121mg
243mg
Allergens
Product is FREE FROM
specified allergens:
Order Number
114
Ingredients
Water
Maize Starch
Tapioca
Milk Solids
Pasteurised Egg
Canola Oil
Soy Lecithin (322)
Sugar
Thickener (1442)
Raising Agent (500,
541)
Salt
Preservative: Cal-­
cium Propionate
(282)
Guar Gum (412)
Artificial Colours, Aspartame, Bee Pollen, Caffeine, Crustacea and their products, Fish or
Fish Products, Guarana or extracts of, MSG, Nuts/Seeds, Peanuts and Peanut Oil, Phytosterol
Esters, Propolis, Quinine, Rice Milk, Royal Jelly, Sulphites, Tall Oil Phytosterols
Recipe Idea: Smoked Chicken Cone
Ingredients:
SDFNRI0DUFHO·V*OXWHQ)UHH&UHSHV
300g Smoked Chicken, shredded
Toothpicks
Cranberry Sauce
Parsley
Instructions:
1.
Cut the Crepes in half and spread with a generous layer of
cranberry sauce.
2.
Place a light layer of shredded chicken on the cranberry
sauce, then roll it up to make a cone.
3.
Secure with a toothpick, garnish with parsley and serve either
warmed as an entrée, or cold as finger food.
Version 1 (06.07.10) For more recipe ideas please visit www.marcels.co.nz