CODFISH BALL CAKESPREPARATION Without defrosting, remove as many cod balls as needed from packaging and put the rest back in the freezer. Fryer: Heat oil to 180°C. Without defrosting, place the codfish balls in very hot oil (180°C) and turn until the sides are golden brown. Remove the product and, with the help of absorbent paper, absorb the excess oil. INGREDIENTS: Codfish (Gadus morhua) (45%), water, pasteurized liquid egg, potato flakes [dehydrated potato flakes, emulsifier (E 471), stabilizer (E 450), antioxidants (E 304 and E 330), preservative (E 223 ), natural coloring (curcuma)], dehydrated onion, salt, dehydrated parsley and white pepper. Due to a manual extraction process, exceptionally some spine may appear.
Dimension of the primary box (mm): 255x135x30
Pallet size (mm): 1200x800x1550
Storage Conditions | Labeling | Others
Storage and transport: Store and transport at -18°C.
Shelf life: 18 Months after date of production.
Secondary packaging: micro-corrugated carton with identification tag.
Sales Location: Retail shops equipped with means of conservation for frozen food.
Recommendations: The product should be thawed before being consumed.
Labeling: Name of the product, List of ingredients; Net quantity; Date of minimum durability, Recommendations; Lot Identification; Storage temperature; Name and address of Distributor / producer; Identification mark; Nutritional information; Health mark; Recycle symbol.