|
|
|
|
|
|
|
|
| Mayonnaise ‘Yevropeyskyy Premium’ |
|
|
‘Yevropeyskyy Premium’ (European Premium) The mayonnaise is of high quality and delicate taste. It would certainly fortify any dish and give to them some delicacy. |
|
| Ingredients: refined sunflower oil deodorized, drinking water, sugar, table salt, yolk powder, acetic acid, citric acid, natural mustard oil deodorized, natural β-carotene (coloring agent). |
|
| Fat content: 72% |
|
| Shelf life: 0˚C to 5˚C – 120 days, 5˚C to 10˚C – 90 days, 10˚C to 18˚C – 50 days. |
|
| Netto weight: 180 g |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Mayonnaise ‘Provansal Klasychnyy’ |
|
|
‘Provansal Klasychnyy’ (Dressing Classical) The classical mayonnaise is produced due to the traditional recipe. A tasty light sour of the mayonnaise would open the full taste of meat, fish and vegetable dishes. |
|
| Ingredients: refined sunflower oil deodorized, drinking water, sugar, table salt, yolk powder, natural spirituous mustard, citric acid, modified starch, natural mustard oil deodorized, natural β-carotene (coloring agent). |
|
| Fat content: 67% |
|
| Shelf life: 0˚C to 5˚C – 120 days, 5˚C to 10˚C – 90 days, 10˚C to 18˚C – 50 days. |
|
| Netto weight: 180 g |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Mayonnaise ‘Salatnyy’ |
|
|
‘Salatnyy’ (For Salads) Light low-calorie mayonnaise has very gentle taste. It is the best for the vegetable salads seasoning. This mayonnaise is ideal for those who take care of their figures. |
|
| Ingredients: refined sunflower oil deodorized, drinking water, sugar, table salt, yolk powder, acetic acid, citric acid, modified starch, natural mustard oil deodorized, natural β-carotene (coloring agent). |
|
| Fat content: 30% |
|
| Shelf life: 0˚C to 5˚C – 120 days, 5˚C to 10˚C – 90 days, 10˚C to 18˚C – 50 days. |
|
| Netto weight: 180 g |
|
|
|
|
|
|
|
|
|
|
|
The mayonnaise is considered to be the universal relish in Ukraine today. The product contains a large amount of vitamins and minerals, is well assimilated in human body and supply the body with lipids, amino acids, proteins. Light mayonnaises (30%) are good for making vegetable salads and sandwiches. Mayonnaises with bigger oil content (67% and 72%) are used for seasoning of the meat and fish dishes. Various sauces are produced on the basis of mayonnaise. |
|
