| Retail Chicken Range
Peri Peri Breaded
CK01BF5 - 6x500g
CK01AF5 - 12x500g
Ceekays Peri Peri Breaded Chicken Bites.
Citrus flavoured breadcrumb coated bite-size pieces of chicken breast with wild herb seasoning and a subtle hint of heat.
Chicken Breast Fillet (56%), Water, WHEAT Flour, WHEAT Semolina, Rapeseed Oil, Flavour Enhancer: E621, Maize Starch, WHEAT Starch, WHEAT Gluten, Salt, Breadcrumb (WHEAT Flour, Yeast, Salt), Stabilisers (E451, E450, E407), Gram Flour, Flavouring, Lemon Oil, Maltodextrin, Capsicum Extract, Paprika Powder, Pepper, EGG Albumen, Cayenne Pepper, Raising Agents (E450(i), E500(ii)), Herb, Black Pepper Extract, Garlic Powder, Sodium Diacetate: E262, Coriander, Oregano, Citric Acid: E330, Anti-caking Agent: (E551), Colour: E100.
For allergens see ingredients in BOLD.
Product may contain traces of CELERY, MILK, SULPHUR DIOXIDE and SULPHITES.
100% chicken breast meat (HMC Certified).
Average Portion Size:
Lacto-ovo-vegetarian: No / Vegan: No
Colour and Appearance:
Deep orange in colour.
Deep fry from frozen – Preheat the oil to 180ºC/350ºF and fry the product for 4-5 minutes until crispy and golden.
Oven bake from frozen – Preheat the oven to 180ºC/350ºF/Gas Mark 7. Place the product on baking tray and cook in the middle of the oven for 8-12 minutes. Turn the product half way through the cooking time. These instructions are guidelines only. Please ensure the product is cooked thoroughly until piping hot throughout before consuming.
CK01BF5 - 3kg (6x500g)
CK01AF5 - 6kg (12x500g)
CK01BF5 - 240mm x 270mm x 45mm (L x W x H)
CK01AF5 - 384mm x 249mm x 194mm (L x W x H)
240mm x 270mm x 45mm (H x W x D)
CK01BF5 - 15 cases per layer / 12 layers per pallet = 180 cases per pallet.
CK01AF5 - 10 cases per layer / 9 layers per pallet = 90 cases per pallet.
Store in a freezer at -18ᵒC or below.
18 months from the date of manufacturing (frozen).
CK Foods (Processing) Ltd.
St. Dunstans Way, off Ripley Street, West Bowling, Bradford, BD4 7EG, United Kingdom
Tel. +44 (0)1482 589961
UK VY073 EC
There is a documented HACCP system in place at the site which is fully implemented to ensure that potential food safety risks are minimised. The HACCP system includes the analysis of chemical, physical, microbiological and allergenic risks from raw material procurement through the whole process to dispatch to the customer.