Inside a crisp, flaky filo pastry swirl you’ll find a moreish mix of spinach, spring onions,  cheese and dill; a party centrepiece everyone will want a slice of. 

20% active ingredients

Organic acacia gum: firms and coats.

Work the eyes to structure and intensify them.

Its hourglass-shaped brush perfectly adapts to the lash contour.

Ciabatta bread is an Italian bread, wonderfully chewy with a great crust

Premium goat cheese cubes from 100% goat milk, enriched with oil and spices. Soft in texture and rich in taste, these spreadable cubes are exceptionally delicious on a slice of bread. Use them to add a savory flavor to sandwitches, salads and souffles.

This product is full of fibers and seeds, similar to the taste of country bread.

Densed fruit juice “Jaffa Champion Strawberry” with fruit content min.50% in glass ambalage 0.2 liter – version IV

Ingredients

Treated water, 83.3 gr/l sugar, concentrated strawberry pure 61,5 gr/l, apple pure 153,8 gr/l, strawberry pure 51.5 gr/l, natural strawberry flavour, Vitamin C and citric acid. The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-11% *RDA);

Fruit percentage contains (total 50%): Strawberry (30%), Apple (20%).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, 83.3 gr/l sugar, concentrated strawberry pure 61,5 gr/l, apple pure 153,8 gr/l, strawberry pure 51.5 gr/l, natural strawberry flavour, Vitamin C and citric acid. The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure, sugar and citric acid. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled glass bottles are subjected to the process of second pasteurisation. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

Glass ambalage 0.2l, 20 pieces in one packing.

Shelf life

12 months. The expiry date is marked on the cap.

ISO 22000:2005 P.U.P. “FLUIDI” d.o.o. Code: FLUIDI.PRO.OP.08

The conditions of keeping and transporting

Palletised, room temperature and dark place.  

Purposes of products

For drinking, the last consumers.

Special purposes (No alergens, no GMO, vulnerable consumers group etc.) No exist.

Law regulations

The rules on the quality of fruit juices, concentrated fruit drinks, fruit nectars, fruit, powder fruit juices and related products, Official sheet SRJ no.33/95. The rules of microbiological safety for the food for sale Sl.List no.26/93.

Sheep Graviera one of the most popular cheeses in Greece, has a hard texture with a slightly sweet flavor. DODONI’s sheep milk Graviera is made exclusively from pasteurized sheep and goat milk, using the traditional cheese making method of the Epirus region and DODONI. Try it as a snack; sliced, grated or as a tasty cooking ingredient!

60% active ingredients

Organic castor oil: softens and nourishes.

Shiny, plump, luminous lips and true comfort.

11 shades

Roll is a small individual loaf, usually round or elongated, served as a side dish.

Densed fruit juice “Jaffa Champion Peach” with fruit content min.50% in glass ambalage 0.2 liter – version V

Ingredients

Treated water, sugar 68.5 gr/l, concentrated peach juice 45.7 gr/l, peach pure 251 gr/l and apple pure 152 gr/l, natural peach flavour, Vitamin C 0,076 gr/l and citric acid 0,76 gr/l. The ethanol content max. 5 gram/kg.

Fruit percentage contains (total 50%): Peach (35%), Apple (15%).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 68.5 gr/l, concentrated peach juice 45.7 gr/l, peach pure 251 gr/l and apple pure 152 gr/l, natural peach flavour, Vitamin C 0,076 gr/l and citric acid 0,76 gr/l. The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure, sugar and citric acid. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled glass bottles are subjected to the process of second pasteurisation. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

Glass ambalage 0.2l, 20 pieces in one packing.

Shelf life

12 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

ISO 22000:2005 P.U.P. “FLUIDI” d.o.o. Code: FLUIDI.DOK.OP.09

Purposes of products

For drinking, the last consumers.

Special purposes (No alergens, no GMO, vulnerable consumers group etc.)

No exist.

Law regulations

The rules on the quality of fruit juices, concentrated fruit drinks, fruit nectars, fruit, powder fruit juices and related products, Official sheet SRJ no.33/95. The rules of microbiological safety for the food for sale Sl.List no.26/93.

The Pavé de Vire : the new version of andouillette ! 

Can be pan fried with a vegetable puree or can replace the steak in a burger.

Packed by 2 or 6 

A hard cheese produced using the traditional cheese-making method of Epirus. It is produced entirely from pasteurized cow's milk and has a distinctive sweet taste.

Mediterranean stone oven baguette with three diagonal cuts and sharp endings. The surface is rustic and slightly floured. 

DIE KÄSEMACHER antipasti-specialties are always a special delight. Placed in DIE KÄSEMACHER “Gourmet-jars” and due to a specific heat procedure, this delicate antipasti mix filled with fresh cheese is durable up to one year even without any cooling. DIE KÄSEMACHER “Gourmet-jars” are a nice souvenir or present for Gourmets. 

DIE KÄSEMACHER antipasti-specialties are always a special delight. Placed in DIE KÄSEMACHER “Gourmet-jars” and due to a specific heat procedure, this delicate antipasti mix filled with fresh cheese is durable up to one year even without any cooling. DIE KÄSEMACHER “Gourmet-jars” are a nice souvenir or present for Gourmets. 

Formula free from parabens, toluene, formaldehyde, rosin and phenoxyethanol.

Finish: Matt or pearly

Olive Bread recipe is rustic, crusty, and simply divine. The olives give this 5-ingredient homemade loaf of bread a burst of savory, briny flavor, and beautiful pop of color. 

Mini “BELLA” filo pies with filling are ready-made products, made of wheat flour, vegetable oils, water, salt, ingredients typical of certain filing type and additives. They are intended for consumption after heat treatment.

20% active ingredients

Organic sesame oil: protects and softens.

Gently cleanses the skin and removes makeup.

CHILLED  TAGLIATELLE, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

CHILLED  TAGLIATELLE, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Multigrain bread is the healthiest and most nutritious alternative for bread.

CHILLED SPAGHETTI, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Mini “BELLA” filo bites with apple are ready-made products, made of wheat flour, vegetable oils, water, salt, ingredients typical of certain filing type and additives. They are intended for consumption after heat treatment.

Mini “BELLA” filo bites are ready-made products, made of wheat flour, vegetable oils, water, salt, ingredients typical of certain filing type and additives. They are intended for consumption after heat treatment.

CHILLED SPAGHETTI, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Croissant is the best alternative option for breakast and our product reminds you of the delicious French cuisine.

WOSTOK Cola Zero: by demand of some of our markets we have now created our own, zero-calorie cola!

It is both excellent as a sophisticated stand-alone soft drink and as a filler for innovative cocktails and longdrinks. 

Densed fruit juice “Jaffa Champion Cherry” with fruit content min.50% in glass ambalage 0.2 liter – version V

Ingredients

Treated water, sugar 77,5gr/l, 139.5gr/l concentrated cherry pure 45 from brix, 38.7 gr/l cherry pure, natural cherry flavour, Vitamin C and citric acid 0,19 gr/l.

The ethanol content max. 5 gram/kg.

Fruit percentage contains (total 50%): Cherry (50%).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 77,5gr/l, 139.5gr/l concentrated cherry pure 45 from brix, 38.7 gr/l cherry pure, natural cherry flavour, Vitamin C and citric acid 0,19 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure, sugar and citric acid. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled glass bottles are subjected to the process of second pasteurisation. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

Glass ambalage 0.2l, 20 pieces in one packing.

Shelf life

12 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Densed fruit juice “Jaffa Champion Multivitamin” with fruit content min.50% in glass ambalage 0.2 liter – version IV

Ingredients

Treated water, sugar 68.8gr/l, 33.7gr/l concentrated pure of multifruit with vitamins, 23,6 concentrated of orange, 48gr/l apple concentrate, natural flavour of multifruits, Vitamins: A, C and citric acid 1,5gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-11% *RDA); Vitamin B3 - Niacine (2,7mg-17% *RDA); Vitamine E (1,5mg-17% *RDA); Vitamin B5 (Pantothenic acid) (0,99mg-15% *RDA); Vitamin B6 (0,3mg-21% *RDA); Vitamin B2 (0,24mg 13%*RDA); Vitamin B12 (0,45μg-18% *RDA); Vitamin B9 – folic acid (30μg-38% *RDA) Provitamin A (1mg-26% *RDA); Vitamin A (0,13mg-12% *RDA).

Fruit percentage contains (total 50%): Orange (17%), Mango (11%), Passion fruit (7%), Peach (7%), Apricot (5%), Banana (4%).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 68.8gr/l, 33.7gr/l concentrated pure of multifruit with vitamins, 23,6 concentrated of orange, 48gr/l apple concentrate, natural flavour of multifruits, Vitamins: A, C and citric acid 1,5gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure, sugar and citric acid. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled glass bottles are subjected to the process of second pasteurisation. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

Glass ambalage 0.2l, 20 pieces in one packing.

Shelf life

12 months. The expiry date is marked on the cap.

DODONI Kefalograviera is one of the most popular Greek cheeses, firm in texture and made exclusively from pasteurized sheep and goat's milk, according to the authentic traditional recipe. Kefalograviera is a product of Protected Designation of Origin (P.D.O.).

CHILLED PAPPARDELLE PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Densed fruit juice “Jaffa Champion Blueberry” with fruit content min.50% in glass ambalage 0.2 liter – version V

Ingredients

Treated water, 56gr/l sugar, 103gr/l concentrated blueberry juice from 40 brix, blueberry compound 51.5gr/l, natural blueberry flavour, Vitamin C and citric acid 2,71gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-11% *RDA);

Fruit percentage contains (total 50%): Blueberry (50%).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, 56gr/l sugar, 103gr/l concentrated blueberry juice from 40 brix, blueberry compound 51.5gr/l, natural blueberry flavour, Vitamin C and citric acid 2,71gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C.

The short description of the Production process

The production process starts preparing of final drink, mixing the treated water and concentrated juice, pure, sugar and citric acid. Thereafter is followed the process of preheating, deareating and homogenising. Next proces is first pasteurisation thereafter filling and closing of closures. The filled glass bottles are subjected to the process of second pasteurisation. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

Glass ambalage 0.2l, 20 pieces in one packing.

Shelf life

12 months. The expiry date is marked on the cap.

Francilin pork : certification of the pork 

Pork breeding, slaughtering, cutting and meat processing are organized in the heart of the Ile de France .

CHILLED PAPPARDELLE PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

CHILLED FETTUCCINE PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Manually twisted pastry made to combine the taste of chocolate with vanilla.

This tasty combination of pastry and sausage provides a nutritious and healthy snack.

Bella croissant dough pies products are made of wheat flour, margarine, water, salt, sugar, and cocoa filling. It is packaged in polymer bags and cardboard boxes. It is sold in frozen condition and is suitable for consumption after heat treatment.

Famous certified andouillette .

CHILLED TAGLIOLINI PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion APPLE” packed in ALU ambalage 0.2 liter – version V

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (8% apple), natural apple flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Caramel E-150d.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (8% apple), natural apple flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Caramel E-150d.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

Sweet and aromatic dates combined with a fresh cheese preparation of pasteurised cow´s milk and a touch of lemon, 70% FDM, placed in exquisite rapeseed oil. A slightly sour fresh cheese preparation meets the pleasant sweetness of these dried fruits. This piquant and sweet composition is the counterpart to the antipasti-vegetables of DIE KÄSEMACHER.

Sweet dough similar with the croissant pastry covered with sugar.

Sweet and aromatic dates combined with a fresh cheese preparation of pasteurised cow´s milk and a touch of lemon, 70% FDM, placed in exquisite rapeseed oil. A slightly sour fresh cheese preparation meets the pleasant sweetness of these dried fruits. This piquant and sweet composition is the counterpart to the antipasti-vegetables of DIE KÄSEMACHER.

Francilin pork : certification of the pork 

Pork breeding, slaughtering, cutting and meat processing are organized in the heart of the Ile de France .

Tray = 150g

Shelflife : 13 days 

Sweet and aromatic apricots combined with a fresh cheese preparation of pasteurised cow´s milk and a touch of lemon, 70% FDM, placed in exquisite rapeseed oil. A slightly sour fresh cheese preparation meets the pleasant sweetness of these dried fruits. This piquant and sweet composition is the counterpart to the antipasti-vegetables of DIE KÄSEMACHER.

Placed in preserving jars and due to a specific heat procedure, the apricots filled with fresh cheese from DIE KÄSEMACHER are durable up to one year even without any cooling. 

CHILLED FETTUCCINE PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Sweet and aromatic apricots combined with a fresh cheese preparation of pasteurised cow´s milk and a touch of lemon, 70% FDM, placed in exquisite rapeseed oil. A slightly sour fresh cheese preparation meets the pleasant sweetness of these dried fruits. This piquant and sweet composition is the counterpart to the antipasti-vegetables of DIE KÄSEMACHER.

CHILLED TAGLIOLINI PASTA, MADE WITH 20% OR EVEN 30% EGGS , PRODUCED ACCORDING TO OUR 70 YEARS KNOW HOW AND TRADITONAL METHODE,  WITH THE MOST EFFICIENT INDUSTRIAL EQUIPPMENT.

OUR DELICIOUS  PASTA IS  READY TO BE COOKED IN 3-5 MINUTES  AND STIRRED WITH ANY PASTA SAUCE YOU LIKE.

DURUM WHEAT SEMOLINA AND EGGS ARE PURCHASED FROM OUR LONG TERM AND HIGH RELIABLE SUPPLIERS.

OUR PRODUCTION AND PACKING TECHNOLOGY CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION /80 DAYS AT DELIVERY.

Sweet and aromatic apricots combined with a fresh cheese preparation of pasteurised cow´s milk and a touch of lemon, 70% FDM, placed in exquisite rapeseed oil. A slightly sour fresh cheese preparation meets the pleasant sweetness of these dried fruits. This piquant and sweet composition is the counterpart to the antipasti-vegetables of DIE KÄSEMACHER.

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion BLUEBERRY” packed in ALU ambalage 0.2 liter – version IV

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Blueberry, 5,8% apple, 1,2% black root of hibicsus), natural blueberry flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Blueberry, 5,8% apple, 1,2% black root of hibicsus), natural blueberry flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

Tasty tomato penne pasta with 5 hidden veggies!

• One of their 5-a-day
• LOW in salt
• NO artificial additives or preservatives
• Ready in minutes
• Suitable from 1 year+
• Fresh from the freezer

Chifferini pasta with chicken in a tomato & Mascarpone sauce with hidden vegetables.

• One of their 5-a-day
• LOW in salt
• NO artificial additives or preservatives
• Ready in minutes
• Suitable from 1 year+
• Fresh from the freezer

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion CHERRY” packed in ALU ambalage 0.2 liter – version IV

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Cherry, 6% apple, 1% black root of hibicsus), natural cherry flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Cherry, 6% apple, 1% black root of hibicsus), natural cherry flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

This handcrafted cheese is one of the classics of DIE KÄSEMACHER. Special to this cheese is its aromatic flavour, from beech wood and its soft texture. The Waldviertler Selchkäse from DIE KÄSEMACHER has been awarded with GOLD for its slight sourness and the smoky flavour within the “Käsiade 2016” and was honoured with the World Cheese Award 2017/18 (bonze medal). DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

Käsekaiser 2000; Käsekaiser 2006; International Käsiade 2016 - GOLD; World Cheese Award 2017/18 - BRONZE; World Cheese Award 2018/19 - GOLD; AMA Käsekaiser 2022

This handcrafted cheese is one of the classics of DIE KÄSEMACHER. Special to this cheese is its aromatic flavour, from beech wood and its soft texture. DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

RIPENED NOBLY IN ROYAL BEER.

A delicate yellow semi-hard cheese from fresh hay milk, matured in noble King Ludwig dark beer, savory in the taste. The uniform holes and its distinctive rind give it its unmistakable appearance.

Semi-hard cheese minimum 50% fat in solids Wheel of approx. 6 kg

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion PEACH” packed in ALU ambalage 0.2 liter – version V

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1,5% Peach, 6,5% apple), natural peach flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1,5% Peach, 6,5% apple), natural peach flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

THE LOW-FAT CHEESE WITH THE REBELLIOUS TASTE

An animating scent of flower meadows, citrus notes and yogurt. Light aromatic and subtle on the palate. A pleasing creamy, compact texture as well as hints of fresh milk, sour cream and a little walnut.

Semi-hard cheese 35% fat in solids Wheel of approx. 6 kg

15 MONTHS MATURED

An intensive aroma of dried fruit, peanuts and passion fruit freshens up the fragrance of the Glacier Rebel. The taste is powerful and aromatic, followed from flavors of malt, dark chocolate and light caramel. Also an odor of matured citrus fruits, hazelnut and sweet cream is included. The crusty-firm texture of the cheese is loosened by crystalline inclusions.

Hard cheese 50 % fat in solids Wheel of approx. 6kg

SPICY CHILI PIECES WITHIN THE CHEESE AND COATED IN CHILI

Curiosity is aroused by the complex fragrances of capsicum, honey and sour cream. As the name suggests, this hearty cheese gets its sizzle from the small chilli pieces in the cheese and on the rind. The spiciness is accompanied by smoky and creamy notes from the semi-soft texture of the cheese.

Semi-hard cheese minimum 50% fat in solids Wheel of approx. 6 kg

Kit  for 2 people :

2 smoked sausages (120g), 2 Franffurter sausages, 2 slices of bacon, 2 slices of garlic sausage, cabbage (500g).

Kit for 4 people :

4 slices of roasted pork, 4 Frankfurter sausages, 4 slices of bacon, 4 slices of garlic sausages, cabbage (900g) 

shelflife : 13 days 

Fruity and herbal aroma of pineapple, wildfl ower meadow and young growth. The smooth shortened paste creates creamy flavors as well as touches of walnut, green banana and cacao. A rather mild cheese, valued for its noblesse and complexity.

Hard cheese 50% fat in solids Loaf of approx. 80 kg

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion ORANGE” packed in ALU ambalage 0.2 liter – version V

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1,5% Orange, 6,5% apple), natural orange flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1,5% Orange, 6,5% apple), natural orange flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

DODONI Kefalotyri is a hard traditional cheese with a sharp flavor and dry texture, made exclusively from pasteurized sheep and goat's milk.

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion APRICOT” packed in ALU ambalage 0.2 liter – version V

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Apricot, 7% apple), natural apricot flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Apricot, 7% apple), natural apricot flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

Inside a crisp, flaky filo pastry swirl you’ll find a moreish mix of apple and cinnamon or pumpkin, a party centrepiece everyone will want a slice of. 

This handcrafted semi-hard cheese has a very special, piquant-sourly taste. DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

This handcrafted semi-hard cheese has a very special, piquant-sourly taste. DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

Shelf life : 25 days 

Already present on the breakfast menu in the best hotels.

2 bags of 20 pieces of 25g 

The factory is certificed to deliver to Taiwan and to Vietnam .

Keep out reach from small children, they can eat without chewing before .

DODONI Saganaki is a traditional Greek frying yellow cheese made from sheep and goat milk. Crunchy on the outside and melty on the inside, commonly served with a pinch of lemon, honey and sesame, Saganaki is an ideal appetizer , worldwide known for its savory taste.

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion MULTIFRUIT” packed in ALU ambalage 0.2 liter – version V

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (5,35% apple, 1,4% orange, 0.15% lemon, 0.7% grapefruit, 0.3% lemon, 0,1% peach), natural multifruit flavours, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (5,35% apple, 1,4% orange, 0.15% lemon, 0.7% grapefruit, 0.3% lemon, 0,1% peach), natural multifruit flavours, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A. color Beta Carotene.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Francfurter sausage 70g packed in a bag of 20 pieces, protective gas atmosphere . 

Natural casing.

Shelflife : 23 days 

Refreshment non-carbonated non-alcoholic drink with fruit content min. 12% “Jaffa Champion Multivitamin” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 72.5gr/l, concentrated multivitamin compound 29gr/l from 47,7 brix, citric acid 1.647gr/l, Potassium Sorbat and Natrium Benthoat in combination up to 400mg/l, Vitamins, 0,1 gr/l pectin.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-11% *RDA); Vitamin B3 - niacine (2,7mg-17% *RDA); Vitamine E (1,5mg-12% *RDA); Vitamin B5 (Pantothenic acid) (0,99mg-15% *RDA); Vitamin B6 (0,3mg-21% *RDA); Vitamin B9 (Folic acid) (30μg-15% *RDA); Vitamin B12 (0,45μg-18% *RDA); Vitamin B2 (0,24mg – 13%*RDA); Provitamin A (1mg-26% *RDA); Vitamin A (0,13mg-12% *RDA).

Fruit percentage contains (total 12%): Orange 8%, Lemon 2,1%, pineapples 0,7%, white grapefruit 0,6%, passion 0,2%, tangerine 0,1%, nectarine 0,1%, apricot 0,1%, pink guava 0,1%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 72.5gr/l, concentrated multivitamin compound 29gr/l from 47,7 brix, citric acid 1.647gr/l, Potassium Sorbat and Natrium Benthoat in combination up to 400mg/l, Vitamins, 0,1 gr/l pectin.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

Refreshment non-carbonated non-alcoholic drink with fruit content min. 12% “Jaffa Champion Multivitamin” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 72.5gr/l, concentrated multivitamin compound 29gr/l from 47,7 brix, citric acid 1.647gr/l, Potassium Sorbat and Natrium Benthoat in combination up to 400mg/l, Vitamins, 0,1 gr/l pectin.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-11% *RDA); Vitamin B3 - niacine (2,7mg-17% *RDA); Vitamine E (1,5mg-12% *RDA); Vitamin B5 (Pantothenic acid) (0,99mg-15% *RDA); Vitamin B6 (0,3mg-21% *RDA); Vitamin B9 (Folic acid) (30μg-15% *RDA); Vitamin B12 (0,45μg-18% *RDA); Vitamin B2 (0,24mg – 13%*RDA); Provitamin A (1mg-26% *RDA); Vitamin A (0,13mg-12% *RDA).

Fruit percentage contains (total 12%): Orange 8%, Lemon 2,1%, pineapples 0,7%, white grapefruit 0,6%, passion 0,2%, tangerine 0,1%, nectarine 0,1%, apricot 0,1%, pink guava 0,1%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 72.5gr/l, concentrated multivitamin compound 29gr/l from 47,7 brix, citric acid 1.647gr/l, Potassium Sorbat and Natrium Benthoat in combination up to 400mg/l, Vitamins, 0,1 gr/l pectin.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

This handcrafted semi-hard cheese has a very special, piquant-sourly taste. DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

Shelflife : 16 days 

This handcrafted semi-hard cheese has a very special, piquant-sourly taste. DIE KÄSEMACHER semi-hard cheeses are handcrafted, one by one, according to traditional recipes of the Waldviertel, a region in the very north of Austria. 

Refreshment non-carbonated non-alcoholic drink with fruit content min. 12% “Jaffa Champion Red Orange” in PET ambalage from 1,5 and 0.5 liters. – version V

Ingredients

Treated water, sugar 80 gr/l, concentrated compound of orange 25gr/l from 49.1 brix, citric acid 3.45 gr/l, Potassium sorbate and Natrium benthoat in combination up to 400mg/l, 0,7 gr/l CMC.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin B6 (0,3mg-25% *RDA); Vitamin B9 (Folic acid) (30μg - 15% *RDA); Vitamin B12 (0,15μg-10% *RDA);

Fruit percentage contains (total 12%): Red Orange 12%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80 gr/l, concentrated compound of orange 25gr/l from 49.1 brix, citric acid 3.45 gr/l, Potassium sorbate and Natrium benthoat in combination up to 400mg/l, 0,7 gr/l CMC.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

Cocktail size 300g ; packed under protective atmosphere 

(available 80pcs, vacuum packed)

Refreshment non-carbonated non-alcoholic drink with fruit content min. 12% “Jaffa Champion Red Orange” in PET ambalage from 1,5 and 0.5 liters. – version V

Ingredients

Treated water, sugar 80 gr/l, concentrated compound of orange 25gr/l from 49.1 brix, citric acid 3.45 gr/l, Potassium sorbate and Natrium benthoat in combination up to 400mg/l, 0,7 gr/l CMC.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin B6 (0,3mg-25% *RDA); Vitamin B9 (Folic acid) (30μg - 15% *RDA); Vitamin B12 (0,15μg-10% *RDA);

Fruit percentage contains (total 12%): Red Orange 12%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80 gr/l, concentrated compound of orange 25gr/l from 49.1 brix, citric acid 3.45 gr/l, Potassium sorbate and Natrium benthoat in combination up to 400mg/l, 0,7 gr/l CMC.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

Refreshment non-carbonated drink with fruit juice content and vitamins, with sweeteners and less energy value, 30% less sugar than regular drinks “Jaffa Champion COCTAIL” packed in ALU ambalage 0.2 liter – version IV

Ingredients

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Blueberry, 6,4% apple, 0,1% grapefruit, 0,5% black root of hibicsus), natural blueberry and grapefruit flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (12mg-15% *RDA); Vitamine E (1,8mg-15% *RDA); Vitamin A (120 μg-12% *RDA).

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, dry substance (glucose-fructose syrup), fruit content 8% (1% Blueberry, 6,4% apple, 0,1% grapefruit, 0,5% black root of hibicsus), natural blueberry and grapefruit flavour, regulator of acidity: citric acid, natural sweetener: Steviol glycoside, Vitamins: C, E, A.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 82-86C, max.90C.

The short description of the Production process

The production proces starts preparing of the sugar solution which is going to filter. The final product is prepared adding the compound on the sugar solution. Next proces is pasteurisation and than cooling. Follows the process of closing, putting of dates, packing and warehousing.

Packing

Aluminium ambalage 0.2l, 10 pieces in one cartoon box, 4x10pc. in one cartoon tray.

Shelf life

15 months. The expiry date is marked on the top of pouch.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Purposes of products

"Peppersweet Frischkäse" is a creamy fresh cheese preparation with original "Peppersweet" (cherry peppers) which make this spread piquant and slightly sweet - heavenly! 

"Peppersweet Frischkäse" is a creamy fresh cheese preparation with original "Peppersweet" (cherry peppers) which make this spread piquant and slightly sweet - heavenly! 

Cocktail size 

Shelflife : 16 days 

(Available 80 pcs, vacuum packed )

Hare Oventray / Hasenpfanne

Marinated hare shoulders and legs with broth and bacon.

closed alluminium tray / 1250g / 2-3 portions

easy preparation: 120 minutes in the oven and ready to eat

Refreshment non-carbonated non-alcoholic drink with fruit content min.10% “Jaffa Champion Orange” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 80gr/l, orange compound from 49,1 brix 25gr/l, neutral compound 12 gr/l, citric acid 3 gr/l, Potassium Sorbate and Natrium Benthoate in combination up to 400mg/l, Vitamins, Xantan 0,5 gr/l and CMC 0,6 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-12% *RDA); Vitamin E (1,5mg - 12% *RDA); Vitamin A (720μg-12% *RDA);

Fruit percentage contains (total 10%): Orange 10%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80gr/l, orange compound from 49,1 brix 25gr/l, neutral compound 12 gr/l, citric acid 3 gr/l, Potassium Sorbate and Natrium Benthoate in combination up to 400mg/l, Vitamins, Xantan 0,5 gr/l and CMC 0,6 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

Refreshment non-carbonated non-alcoholic drink with fruit content min.10% “Jaffa Champion Orange” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 80gr/l, orange compound from 49,1 brix 25gr/l, neutral compound 12 gr/l, citric acid 3 gr/l, Potassium Sorbate and Natrium Benthoate in combination up to 400mg/l, Vitamins, Xantan 0,5 gr/l and CMC 0,6 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (9mg-12% *RDA); Vitamin E (1,5mg - 12% *RDA); Vitamin A (720μg-12% *RDA);

Fruit percentage contains (total 10%): Orange 10%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80gr/l, orange compound from 49,1 brix 25gr/l, neutral compound 12 gr/l, citric acid 3 gr/l, Potassium Sorbate and Natrium Benthoate in combination up to 400mg/l, Vitamins, Xantan 0,5 gr/l and CMC 0,6 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

DIE KÄSEMACHER goat´s milk cheese roll with wild herbs is not only an optical highlight. The sourly-piquant taste, combined with the tender flavour of wild herbs, which build the coat of the roll, and the texture of the fresh cheese make this product something really special. The goat´s milk cheese roll with wild herbs is coated one by one with its topping in lovingly detailed manner. 

Refreshment non-carbonated non-alcoholic drink with fruit content min.12% “Jaffa Champion OrangeNectarina” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 80gr/l, concentrated orange-nectarina compound 30gr/l from 48 brix, citric acid 2,5 gr/l, Vitamins, potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, 0,6 gr/l CMC, 0,5 gr/l Xantan Gume.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (28mg-25% *RDA); Vitamin E (1,6mg - 10% *RDA); Vitamin A (720μg-12% *RDA); *RDA – Daily recommended allowance.

Fruit percentage contains (total 12%): Orange 10% and nectarine 2%

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80gr/l, concentrated orange-nectarina compound 30gr/l from 48 brix, citric acid 2,5 gr/l, Vitamins, potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, 0,6 gr/l CMC, 0,5 gr/l Xantan Gume.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

8 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

The goat´s milk cheese tart with herbs is not only an optical highlight. The mild-sourly taste, combined with the tender flavour of herbs, which build the coat of the tart, and the loose and creamy texture of the fresh cheese make this product something really special. 

Refreshment non-carbonated non-alcoholic drink with fruit content min.12% “Jaffa Champion OrangeNectarina” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 80gr/l, concentrated orange-nectarina compound 30gr/l from 48 brix, citric acid 2,5 gr/l, Vitamins, potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, 0,6 gr/l CMC, 0,5 gr/l Xantan Gume.

The ethanol content max. 5 gram/kg.

Vitamins: Vitamin C (28mg-25% *RDA); Vitamin E (1,6mg - 10% *RDA); Vitamin A (720μg-12% *RDA); *RDA – Daily recommended allowance.

Fruit percentage contains (total 12%): Orange 10% and nectarine 2%

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 80gr/l, concentrated orange-nectarina compound 30gr/l from 48 brix, citric acid 2,5 gr/l, Vitamins, potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, 0,6 gr/l CMC, 0,5 gr/l Xantan Gume.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat, Vitamins. Next process is pasteurisation then cooling. After cooling is going to the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

8 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Palletised, room temperature and dark place.

FRESH PASTA WITH 20% OR EVEN 30%  EGG  AVAILABLE ALSO IN  SMALLER SIZE (TORTELLINI) FILLED WITH  RICOTTA CHEESE AND SPINACHES.

A VERY TRADITIONAL ITALIAN PASTA DISH , READY  IN 5 MINUTES  COOKING ,  BOILED AND STIRRED WITH  YOUR PREFERRED SAUCE.

A GENUINE VEGETEREAN MAIN COURSE, PACKED IN TRANSPARENT FILM BAG, 100% RECYCLABLE IN PLASTIC

WE CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION THANKS TO  OUR MOST EFFICIENT PACKING SYSTEM AND OXYGEN BARRIER FILM.

Refreshment non-carbonated non-alcoholic drink with fruit content min.12% “Jaffa Champion Greenapple” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 72.5gr/l, concentrated apple compound 21.17gr/l from 52,4 brix and neutral compound - white 13.47gr/l from 17 bric, citric acid 2,84 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,1 gr/l, CMC 0,1 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 12%): Greenapple 12%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 72.5gr/l, concentrated apple compound 21.17gr/l from 52,4 brix and neutral compound - white 13.47gr/l from 17 bric, citric acid 2,84 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,1 gr/l, CMC 0,1 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Refreshment non-carbonated non-alcoholic drink with fruit content min.12% “Jaffa Champion Greenapple” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 72.5gr/l, concentrated apple compound 21.17gr/l from 52,4 brix and neutral compound - white 13.47gr/l from 17 bric, citric acid 2,84 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,1 gr/l, CMC 0,1 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 12%): Greenapple 12%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 72.5gr/l, concentrated apple compound 21.17gr/l from 52,4 brix and neutral compound - white 13.47gr/l from 17 bric, citric acid 2,84 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,1 gr/l, CMC 0,1 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.

The conditions of keeping and transporting

Refreshment non-carbonated non-alcoholic drink with fruit content min.5% “Jaffa Champion Lemonade” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 5%): Lemonade 5%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

FRESH EGG PASTA  ,CAPPELLETTI SHAPE, FILLED WITH  MEAT 

A VERY TRADITIONAL ITALIAN PASTA DISH , READY  IN 5 MINUTES  COOKING ,  BOILED AND  STIRRED WITH  YOUR PREFERRED SAUCE.

A GENUINE  MAIN COURSE, PACKED IN TRANSPARENT FILM BAG, 100% RECYCLABLE IN PLASTIC.

WE CAN GRANT 120 DAYS SHELF LIFE AT PRODUCTION THANKS TO  OUR MOST EFFICIENT PACKING SYSTEM AND OXYGEN BARRIER FILM.

Refreshment non-carbonated non-alcoholic drink with fruit content min.5% “Jaffa Champion Lemonade” in PET ambalage from 1,5 and 0.5 liters.

Ingredients

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 5%): Lemonade 5%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 85 gr/l, concentrated lemon compound 10gr/l from 40,2 brix, neutral compound for drinks orange color 2gr/l from 16brix and neutral compound - white 5gr/l from 17 brix, Natural flavour of lemon 0,35 gr/l, citric acid 2,5 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, sodium citrate 0,5 gr/l, ascorbic acid 0,15 gr/l, color: saffron extract 0,14 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

Treated water, sugar 85 gr/l, concentrated strawberry compound 8gr/l from 47,4 brix and neutral compound - white 10gr/l from 17 brix, Natural flavour of strawberry 0,5 gr/l, citric acid 2,6 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,3 gr/l, CMC 0,4 gr/l, ascorbic acid 0,15 gr/l.

The ethanol content max. 5 gram/kg.

Vitamins: no vitamins, only natural flavours.

Fruit percentage contains (total 5%): Strawberry 5%.

Organoleptic characteristics

The beverage has the sensory properties that match the type of declared beverage.

Physical and Chemical characteristics

Treated water, sugar 85 gr/l, concentrated strawberry compound 8gr/l from 47,4 brix and neutral compound - white 10gr/l from 17 brix, Natural flavour of strawberry 0,5 gr/l, citric acid 2,6 gr/l, Potassium Sorbate and Natrium Benthoat in combination up to 400mg/l, Xantan 0,3 gr/l, CMC 0,4 gr/l, ascorbic acid 0,15 gr/l.

The ethanol content max. 5 gram/kg.

Microbiological characteristics

The microbiological stability is provided with the pasteurisation of the drink on the temperature from min.82C, desired 85-88C, max.90C, cooling 5-25ºC and adding the preservatives E202 and E211.

The short description of the Production process

The production process starts preparing of sugar solution Process which refers to the filtration. The final drink is prepare adding the citric acid, potassium sorbate, Natrium Benthoat. Next process is pasteurisation then cooling. After cooling is going to be the filling process and adding Azot. Follows the process of putting of dates, labelling, packing, palletising and warehousing.

Packing

PET ambalage 1.5l and 0.5l

Shelf life

9 months. The expiry date is marked on the cap.