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Venison in Red Wine & Mushrooms
Presented by
The Pub Food Company

Produced by 
Banner Foods

10 x 330g

£4.24 / Portion

£42.40 / Case
£42.40
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Tender chunks of Venison slowly braised in a sauce of field mushrooms and red wine.

Boil in the tray or microwave.



In our experience:

A different meat for your menu. You could serve as it is, or add vegetables to make your own Venison Casserole.


BANNER FOODS PRODUCT SPECIFICATION
 
Product Name:           VENISON CASSEROLE
 
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 GB
Date of issue:  09/06/14
 
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 & DIETARY 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
 

PRODUCT PHYSICAL PROPERTIES

 
1.Product description: diced venison in red wine jus with diced shallots and button mushrooms
 
2.Net weight and tolerances: 330grm  ± 7%
 
3.Saleable units per case: 10
 
4.Minimum gross weight per case: 3600grm
 
5.Organoleptic quality:  tender pieces of venison in a rich red wine jus with delicate diced shallots and button mushrooms
 
6.Usage Guidelines:  For best results,  reheat from fresh in a pan of simmering water or in a microwave oven (in accordance with oven guidelines) until an internal core temperature of 80°c is achieved, prior to serving.  Shake the pack well before serving and after heating.
 
 
 

FORMULATION

 
Ingredients:                                                          
               
Butter Milk, Salt.
Diced shallot Basic
Tomato puree Tomatoes
Garlic Basic
Beef stock Cured beef (cooked beef, salt, sugar, preservative: sodium nitrate), salt, maltodextrin, yeast extract, malt extract (gluten) , molasses, sugar, soy sauce, lemon juice (from concentrate), onion powder, black pepper, sunflower oil.
Mushroom stock Mushroom Concentrate, maltodextrin, salt, natural flavouring, corn flour.
Fresh thyme Basic
Frozen button mushrooms Basic
Red wine Sulphites
Salt Basic
Water Basic
Modified maize starch Basic
Redcurrant jelly Redcurrant Juice, Glucose Syrup, Sugar, Gelling Agents, Pectin, Citric Acid, Acidity Regulator: Sodium Citrate.
 
                               
 
Product make-up:
330g meat and  gravy 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 Butter Yes
Egg No   Yes
Celery or Celeriac No   Yes
Cereals containing Gluten (wheat, barley, rye and oats) Yes Beef Stock (Malt Extract) Yes
Crustaceans (such as lobster and crab) No   No
Fish No   Yes
Mustard No   Yes
Soybeans No   Yes
Sulphur Dioxide and Sulphites Yes Red Wine Yes
Lupin No   No
Molluscs No   No
 
 
This product is suitable for:
 
VEGETARIANS                     NO
VEGANS                                NO
COELIACS                             YES
LACTOSE INTOLERANTS   YES
 
CONTAINS GELLING AGENTS (PECTIN), CITRIC ACID E330, ACIDITY REGULATOR (SODIUM CITRATE) – REDCURRANT JELLY
 
CONTAINS PRESERVATIVE (SODIUM NITRATE)- BEEF STOCK
 

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
Wehave 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 Long 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
 
 
 


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