BENDERIKS WITH CHEESE
Ingredients: wheat flour, Mozzarella cheese, sour cream cheese, cow's milk, cream butter, chicken eggs, onion, drinking water, white sugar, kitchen salt, garlic.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
During the summer period, it is recommended to transport in thermal bags.
Cooking method: thaw the pancakes at room temperature, if desired, make an egg batter and fry them in preheated sunflower oil (butter) over low heat.
Do not refreeze.
Net weight: product is sold by weight.
PANCAKES WITH HAM AND DUTCH CHEESE
Ingredients: sour cream cheese, raisins, white crystalline sugar, chicken eggs (yolks), high-grade wheat flour, vanilla sugar, salt.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
During the summer period, it is recommended to transport in thermal bags.
Cooking method: fry the frozen cheesecakes in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: product is sold by weight.
PANCAKES WITH BANANA AND CONDENSED MILK
Ingredients: high-grade wheat flour, banana, sweetened condensed milk, cow's milk, cream butter, drinking water, chicken eggs, kitchen salt, sugar.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.
During the summer period, it is recommended to transport in thermal bags.
Cooking method: thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: product is sold by weight.
PANCAKES WITH CARAMELIZED APPLE
Ingredients: high-grade wheat flour, apples, cow's milk, cream butter, chicken eggs, drinking water, kitchen salt, sugar.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
PANCAKES WITH CHEESE AND STRAWBERRIES
Ingredients: high-grade wheat flour, sour cream cheese, quick-frozen strawberries, cow's milk, cream butter, chicken eggs, drinking water, kitchen salt, white sugar, vanilla sugar.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
PANCAKES WITH CHICKEN AND MUSHROOMS
Ingredients: high-grade wheat flour, boiled chicken fillet, fried champignon mushrooms, cow's milk, fried onion, chicken eggs, cream butter, refined sunflower oil, drinking water, white sugar, kitchen salt, ground black pepper.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
PANCAKES WITH SALMON AND CHEESE
Ingredients: high-grade wheat flour, salmon fillet, sour cream cheese, cow's milk, cream butter, chicken eggs, fresh dill, drinking water, white sugar, kitchen salt.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
PANCAKES WITH LIVER
Ingredients: high-grade wheat flour, pork heart, pork lungs, pork fat, chicken eggs, fried onion, cow's milk, cream butter, drinking water, onion, refined sunflower oil, kitchen salt, sugar, ground black pepper.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
PANCAKES WITH SWEET CHEESE
Ingredients: high-grade wheat flour, sour cream cheese, cow's milk, chicken eggs, cream butter, drinking water, white sugar, vanilla sugar, kitchen salt.
Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Thaw the pancakes at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically.
Do not refreeze.
Net weight: The product is sold by weight.
DUMPLINGS WITH SWEET CHEESE
Ingredients: high-grade wheat flour, sour cream cheese, drinking water, refined sunflower oil, chicken eggs, white sugar, vanilla sugar, kitchen salt.
Allergens - underlined. It is recommended to transport in thermal bags during the summer period.
Cooking method: Boil the frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Net weight: product is sold by weight.
DUMPLINGS WITH CHERRY
Ingredients: high-grade wheat flour, quick-frozen cherries*, drinking water, refined sunflower oil, white sugar, kitchen salt. Allergens - underlined. *May contain pits.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Drop the frozen dumplings into boiling salted water. Stir and bring to a boil, then cook for 2 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Net weight: The product is sold by weight.
DUMPLINGS WITH SPINACH AND SALTED CHEESE
Ingredients: high-grade wheat flour, sour cream cheese, drinking water, spinach, herbs, dill, parsley, chicken eggs, refined sunflower oil, kitchen salt. Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Drop the frozen dumplings into boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Net weight: The product is sold by weight.
DUMPLINGS WITH POTATOES
Ingredients: high-grade wheat flour, boiled potatoes, drinking water, fried onion, refined sunflower oil, ground black pepper, kitchen salt. Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Drop the frozen dumplings into boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Net weight: The product is sold by weight.
DUMPLINGS WITH POTATOES AND WHITE MUSHROOMS
Ingredients: high-grade wheat flour, boiled potatoes, ground dried white mushrooms, fried champignon mushrooms, drinking water, fried onion, refined sunflower oil, kitchen salt, ground black pepper. Allergens - underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Cooking method: Drop the frozen dumplings into boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Net weight: The product is sold by weight.
DUMPLINGS WITH POTATOES AND MUSHROOMS
Ingredients: high-grade wheat flour, boiled potatoes, fried champignon mushrooms, drinking water, fried onion, refined sunflower oil, kitchen salt, ground black pepper. Allergens - underlined.
Cooking method: Drop the frozen dumplings into boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and dress them to taste (with butter, sour cream).
Do not refreeze.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer period, it is recommended to transport in thermal bags.
Net weight: The product is sold by weight.
POTATO AND CHEESE DUMPLINGS
Ingredients: Wheat flour of the highest grade, boiled potatoes, sour milk cheese, drinking water, refined sunflower oil, table salt.
Allergens - highlighted.
Shelf life and storage conditions: 90 days at a temperature not exceeding 18°C. In the summer, it is recommended to carry in thermal packaging.
Cooking method: Place frozen dumplings in boiling salted water. Bring to a boil while stirring and cook for 5-7 minutes. Remove the ready dumplings from the water and season to taste (with butter, sour cream).
It is not allowed to freeze again.
Net weight: Weighted product
DUMPLINGS WITH MEAT
Ingredients: high-grade wheat flour, semi-fat boiled pork, pork fat, drinking water, fried shallots, refined sunflower oil, table salt, ground black pepper.
Allergens - highlighted.
In the summer, it is recommended to carry in thermal bags.
Cooking method: Place frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and season to taste (with butter, sour cream).
Do not refreeze.
Net weight: weight product.
DUMPLINGS WITH LIVER
Ingredients: wheat flour of the highest grade, pork heart, pork lungs, pork fat, drinking water, fried shallots, refined sunflower oil, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Place frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and season to taste with butter or sour cream.
It is not allowed to refreeze.
Net weight: Weighted product.
PELMENI WITH PORK
Ingredients: high-grade wheat flour, chicken fillet, semi-fat pork, pork fat, drinking water, shallots, refined sunflower oil, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Place frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and season to taste with butter or sour cream.
It is not allowed to refreeze.
Net weight: Weighted product.
PELMENI WITH PORK AND BEEF
Ingredients: high-grade wheat flour, semi-fat pork, high-grade beef, rendered lard, drinking water, shallots, refined sunflower oil, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Place frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and season to taste with butter or sour cream.
It is not allowed to refreeze.
Net weight: Weighted product.
PELMENI WITH SALMON AND CHEESE
Ingredients: high-grade wheat flour, chilled salmon fillet, sour milk cheese, drinking water, refined sunflower oil, fresh dill, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Place frozen dumplings in boiling salted water. Stir and bring to a boil, then cook for 5-7 minutes. Remove the cooked dumplings from the water and season to taste with butter or sour cream.
It is not allowed to refreeze.
Net weight: Weighted product.
KHINKALI WITH PORK
Ingredients: high-grade wheat flour, semi-fat pork, pork fat, drinking water, onion, fresh cilantro, fresh dill, fresh parsley, potato starch, table salt, ground black pepper, ground red pepper, khmeli-suneli spice.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Place frozen khinkali in boiling salted water. Stir and bring to a boil, then cook for 10-12 minutes. Remove the cooked khinkali from the water and season to taste with butter or sour cream.
It is not allowed to refreeze.
Net weight: Weighted product.
CHEBUREKIS WITH CHEESE AND GREENS
Ingredients: high-grade wheat flour, sour cream cheese, cheddar cheese, drinking water, refined sunflower oil, vinegar, fresh dill, fresh parsley, sugar, table salt.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Slightly thaw the chebureks (so they don't stick to your hands) at room temperature and fry them in hot sunflower oil (or butter) over low heat, turning them periodically.
It is not allowed to refreeze.
Net weight: Weighted product.
ZRAZY POTATO WITH MUSHROOMS
Ingredients: high-grade wheat flour, mashed potatoes, fried mushrooms, fried onions, chicken egg, table salt, sunflower oil, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Fry the potato patties in heated sunflower oil (or butter) over low heat, turning them periodically.
It is not allowed to refreeze.
Net weight: Weighted product.
ZRAZY POTATO CUTS WITH LIVER
Ingredients: boiled potatoes, high-grade wheat flour, pork heart, pork lungs, fried onions, chicken eggs, refined sunflower oil, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Fry the potato patties in heated sunflower oil (or butter) over low heat, turning them periodically.
It is not allowed to refreeze.
Net weight: Weighted product.
ZRAZY POTATO WITH CABBAGE
Ingredients: high-grade wheat flour, boiled potatoes, semi-fat pork boiled, pork fat, fried shallots, chicken eggs, refined sunflower oil, table salt, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Fry the potato patties in heated sunflower oil (or butter) over low heat, turning them periodically.
It is not allowed to refreeze.
Net weight: Weighted product.
ZRAZY POTATO WITH MEAT
Ingredients: high-grade wheat flour, mashed potatoes, fried mushrooms, fried onions, chicken egg, table salt, sunflower oil, ground black pepper.
Allergens are underlined.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.
Cooking method: Fry the potato patties in heated sunflower oil (or butter) over low heat, turning them periodically.
It is not allowed to refreeze.
Net weight: Weighted product.
PORK CUTLET
Ingredients: semi-fat pork, pork fat, chicken eggs, onions, breadcrumbs, bread, kitchen salt, ground black pepper. Allergens are underlined. Shelf life and storage conditions: 90 days from the date of manufacture at a temperature not exceeding -18°C. Preparation method: thaw the cutlets at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically. Do not refreeze. During the summer, it is recommended to transport in thermal bags. Net weight: bulk product.
TURKEY CUTLET
Ingredients: turkey meat, onions, bread, chicken eggs, cornmeal breadcrumbs, kitchen salt, ground black pepper. Allergens are underlined. Shelf life and storage conditions: 90 days from the date of manufacture at a temperature not exceeding -18°C. Preparation method: thaw the cutlets at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically. Do not refreeze. During the summer, it is recommended to transport in thermal bags. Net weight: bulk product
CHICKEN CUTLET
Ingredients: chicken fillet, semi-fat pork, onions, chicken eggs, breadcrumbs, bread, kitchen salt, ground black pepper. Allergens are underlined. Shelf life and storage conditions: 90 days from the date of manufacture at a temperature not exceeding -18°C. Preparation method: thaw the cutlets at room temperature and fry them in preheated sunflower oil (butter) over low heat, turning them periodically. Do not refreeze. During the summer, it is recommended to transport in thermal bags. Net weight: bulk product
MEAT ROLL WITH OMELETTE
Ingredients: pork barrel, pork fillet, pork mince, omelette with peppers, salt, pepper.
Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer, it is recommended to transport in thermal bags. Do not refreeze.
Net weight: bulk product
KHACHAPURI WITH CHEESE
Ingredients: high-quality wheat flour, refined sunflower oil, table margarine, chicken egg, Brynza cheese, Mozzarella cheese, table salt, sugar, pressed baking yeast, water. Allergens are indicated. Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C. During the summer, it is recommended to transport in insulated bags. Preparation method: Khachapuri should be thawed in a warm place for 50-60 minutes, then placed in a preheated oven and baked for 40-45 minutes at a temperature of 180-190°C. If desired, at the end of baking, you can put butter on the edges of Khachapuri and crack an egg inside, then bake for an additional 5 minutes. Do not refreeze. Net weight: product sold by weight.
