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Chicken Stuffed with a Stilton Mousse in a Port Wine Sauce
Presented by
The Pub Food Company

Produced by 
Banner Foods

10 x 375g

£3.67 / Portion

£36.70 / Case
£36.70
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A chicken supreme in a port wine sauce with a Stilton mousse. 

Boil in the tray or microwave.



In our experience:

A more traditional product, last December we saw this chicken being used as a Christmas dish.... but we think it has all year round appeal.


BANNER FOODS PRODUCT SPECIFICATION
 
Product Name:           CHICKEN SUPREME IN PORT WINE/STILTON MOUSSE
 
Customer                   Banner Foods
Supplier name & address:    Banner Foods(of Bromsgrove) Ltd
                                                6 Finstall Rd
                                                Aston Fields
                                                Bromsgrove
                                                Worcs
                                                B60 2DZ
 
Tel No: 01527 872581                       Fax No: 01527 576461
 
Production Site: As above
Health Mark UK 1005 EC
Date of issue:  06/06/14
Reason for issue: CUSTOMER REQUEST
 
 
The following product specification has been compiled by
 
Print Name___________________________
 
Signed_______________________________
 
Position______________________________
 
Date_________________________________
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
INDEX
 
            PRODUCT PHYSICAL PROPERTIES
1.                  Product Description
2.                  Net Weight and Tolerances
3.                  Saleable Units per Case
4.                  Gross Weight per Case
5.                  Organoleptic Quality
6.                  Usage Guidelines
 
FROMULATION
1.                  Ingredients List
2.                  Product Make-up
3.                  Declared Minimum Meat
 
ALLERGY INFORMATION
1.                  Product Contains
2.                  Suitable For
 
PRODUCT SAFETY & QUALITY CHECKS
 
PACKAGING
1.                  Packaging Description
2.                  Packaging Material
3.                  Packaging Dimensions
4.                  Packaging Closure
5.                  Outer Packaging
6.                  Labelling
 
ANALYSIS
1.                  Bacteriological Standards
2.                  Testing Regime
 
DURABILITY
1.                  Shelf Life
2.                  Storage
3.                  Fridge Approval
4.                  Reheating Instructions
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

PRODUCT PHYSICAL PROPERTIES

 
1. Product description:  a whole chicken breast/supreme in a port wine sauce, stuffed with a stilton mousse
 
2.Net weight and tolerances: 375grm  ± 7%
 
3.Saleable units per case: 10
 
4.Minimum gross weight per case: 3850grm
 
5.Organoleptic quality:  Tender chicken in a port tasting gravy and a light stuffing tasting of stilton cheese
 
6.Usage Guidelines:  For best results,  reheat from fresh.  An internal core temperature of 80°c should be achieved prior to serving.  Shake the pack well before serving and after heating.
 

FORMULATION

 
Ingredients:                                                          
 
Shallots 3mm Basic
Vegetable oil Basic
Butter Milk, Salt.
Redcurrant jelly Redcurrant Juice, Glucose Syrup, Sugar, Gelling Agents, Pectin, Citric Acid, Acidity Regulator: Sodium Citrate
Port wine Contains Sulphites.
 
Water Basic
Tomato puree Basic
Chicken stock Chicken, salt, maltodextrin, chicken fat, sugar, lemon juice (from concentrate), onion powder
Salt Basic
G w pepper Basic
Col flo 67 starch Basic
Gravy browning Water, Caramel (E150(C)), Salt
 
Shallots 3mm Basic
               
Stuffing:
 
Chicken breast diced Basic
Whisked egg Egg
 
Whipping cream
Contains Milk.
Garlic puree Minced Garlic, Citric Acid (E330)
Salt Basic
Stilton cheese Contains Milk
Parsley fresh/frz Basic
                               
                                                               
Product make-up:
375g of chicken and sauce per pack
 
 
Minimum meat content per serving:   30%
 

ALLERGY & NUTRITIONAL INFORMATION

 
This product contains:
Allergen Used in this products?
YES / NO
Which ingredient? Used elsewhere on site?
YES / NO
Peanuts No   No
Nuts
(e.g. almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)
No   yes
Sesame seeds No   No
Milk Yes Whipping Cream
Stilton Cheese
Blue Cheese
Yes
Egg Yes Whisked Egg  
Celery or Celeriac No   Yes
Cereals containing Gluten (wheat, barley, rye and oats) No   Yes
Crustaceans (such as lobster and crab) No   No
Fish No   Yes
Mustard No   Yes
Soybeans No   Yes
Sulphur Dioxide and Sulphites Yes Port Wine Yes
Lupin No   No
Molluscs No   no
 
 
This product is suitable for:
 
VEGETARIANS                   NO
VEGANS                               NO
COELIACS                            YES
LACTOSE INTOLERANTS NO
 
CONTAINS  CITRIC ACID E330- GARLIC PUREE
GRAVY BROWNING COLOURING E150
 

PRODUCT SAFETY AND QUALITY CHECKS

 
  1. QA check on goods received
  2. Production checks on quality and weights
  3. Production checks on temperatures and quality
  4. Production checks on temperatures and times
  5. Production checks on pack seals
  6. Production check on pack weights
  7. Prodution checks on labels and numbers in box
 
 

 

 

PACKAGING

 
  1. Packaging description:  HDPE Tray, transparent HDPE lid.
  2. Packaging material: as above boilable to 110°c
  3. Packaging dimensions: tray 164mm x 223mm x 30mm
  4. Packaging closure: Vaccum packed and heat sealed
  5. Outer packaging:  Plain cardboard box with label 380mm x 300mm x 100mm
  6. Labelling
 
 

ANALYSIS

 
1.Bacteriological standards
 

TVC’s  Incubation

 time/temp = 30°c/48hrs.

Target <10

        Accept 10  -  <10³
C.perfringens
Target < 20
Accept 20 - <100
Reject >100 - <10
 
2.Testing Regime
Frequency of testing: 
 
We have three types of cook
Short cook, 1-2 hours
Medium cook, 3-4 hours
Long cook, 10-12 hours
We microbiologically challenge test each cook type.
Frequency of testing: 5-8 months
This product is Medium cook
 
DURABILITY
 
1.Shelf life:  Day of pack + 365 days
2.Store at:   -18°c or below
3.Fridge approval:  Store in refrigerator at +5°c for a maximum of seven days
 
REHEATING INSTRUCTIONS:
 
FROM FRESH: Place in a pan of boiling water and simmer for 10-12 minutes or pierce film and microwave on full power for 8-10 minutes (based on a 650watt microwave) SERVE PIPING HOT CORE TEMPERATURE MINIMUM 75°C
 
 
FROM FROZEN: Place in a pan of boiling water and simmer for 15-20 minutes or pierce film and microwave on defrost for 6-8 minutes then on full power for 6-8 minutes(based on a 650watt microwave) SERVE PIPING HOT CORE TEMPERATURE MINIMUM 75°C
 
PLEASE NOTE SOME MICROWAVES ARE MORE POWERFUL THAN OTHERS. REFER TO MANUFACTURERES INSTRUCTIONS
 
 


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