Skip to Content
CANDIED ONION CAN 6PCSX1050GR (TF)

Price:

£ 12.19


SMOKED CHEDDAR SAUCE SQUEEZE 6PCSX880GR (TF)
SMOKED CHEDDAR SAUCE SQUEEZE 6PCSX880GR (TF)
£ 6.53
£ 6.53
CACIO E PEPE MAYO SQUEEZE 8PCSX480GR (TF)
CACIO E PEPE MAYO SQUEEZE 8PCSX480GR (TF)
£ 5.48
£ 5.48

CANDIED ONION CAN 6PCSX1050GR (TF)

https://www.maasfood.co.uk/web/image/product.template/15328/image_1920?unique=29c060e
11 sold in last 24 hours

£ 12.19 /Piece 12.19 GBP

Not Available For Sale

10 people are viewing this right now

  • Conservation
  • Business

This combination does not exist.

You already have 0 Piece in your cart.
Get notified when this product is back in stock
We'll send you a single email as soon as we receive new stock from our suppliers.
Conservation: Dry
MAAS FOOD REFERENCE
MF11856

Terms and Conditions
30-day money-back guarantee
Shipping: 2-3 Business Days

Candied onion by Top Food, made with onions (67%), cane sugar and lemon juice to obtain caramelised slices with a browned colour and a slightly crispy texture. With a pleasant, typically caramelised flavour, it is gluten-free and designed as a gourmet condiment for the catering trade.

  • Format: can of 1050 g (850 ml)
  • Sold as: sold by the piece
  • Main ingredients: onions (67%), cane sugar, lemon juice; no additives
  • Storage: store in a cool, dry place away from heat sources; once opened, keep refrigerated and consume within a few days
  • Allergens: gluten-free (< 20 ppm); no allergens present in the product
  • Origin: Top Single Service Srl, S. Giovanni in Croce (CR), Italy

Pairs well with cheese and charcuterie boards, where the sweet-and-tangy contrast balances savoury, aged notes. Ideal for finishing gourmet burgers, sandwiches, bruschetta and meat mains, or as an accompaniment to boiled and roasted meats. Also suggested as a finishing touch for bistro menus and banqueting buffets.

Average nutritional values per 100g:

Energy571 kJ - 136 kcal
Fat0.07 g
of which saturated0 g
Carbohydrates35.1 g
of which sugars35 g
Protein0.67 g
Salt0.08 g
Scheda Tecnica PF01999.pdf
Download