|  Diced Chicken Range

   Diced Natural Marinated

   Tandoori Chicken

Product Code:

PT01V2

 

Product Name:

Ceekays Chef’s Diced Natural Marinated Tandoori Chicken.

 

Description:

Diced prime chicken breast in a spicy tandoori marinade.

 

Ingredients:

Chicken 85%, Water, Rice Flour, WHEAT Flour, Spices, Maltodextrin, Modified Starch (Tapioca), Salt, Flavour Enhancer E621, Colours (Caramel E150a, Paprika Extract E129), Herb, Yeast Extract, Natural Flavouring, Flavouring, Dextrose, Salt, Stabiliser (Triphosphate E450, Triphosphate E451, Diphosphates E450), Spice Extracts, Emulsifier (E322).

 

Allergen Advice:

For allergens see ingredients in BOLD.

Product may contain traces of EGG, MILK, CELERY and SULPHITES.

 

Raw Material:

100% chicken breast meat (HMC Certified).

 

Dietary Advice:

Lacto-ovo-vegetarian: No / Vegan: No

 

Colour and Appearance:

Orange/brown in colour.

 

Cooking Instructions:

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 4-6 minutes. Turn the product half way through the cooking time.

Microwave from frozen - Remove from packaging and place on a microwaveable plate. Cook on full power for 2 minutes (Cat D/700w). Please note this is a guideline only. Timings will vary in accordance with quantity cooked and microwave wattage.

These instructions are guidelines only. Please ensure the product is cooked thoroughly until piping hot throughout before consuming.

 

Pack Weight:

800g

 

Case Weight:

6.4kg (8x800g)

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Case Dimensions:

390mm x 255mm x 180mm (L x W x H)

 

Pallet Configuration:

10 cases per layer / 10 layers per pallet = 100 cases per pallet.

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Storage:

Store in a freezer at -18ᵒC or below.

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Product Shelf-life:

18 months from the date of manufacturing (frozen).

 

Produced by:

CK Foods (Processing) Ltd.

St. Dunstans Way, off Ripley Street, West Bowling, Bradford, BD4 7EG, United Kingdom

Tel. +44 (0)1482 589961

 

 

Health Mark:

UK VY073 EC

 

HACCP:

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.

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