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Ready-made tourist food Food Force Pilaff 300g

Ready-made tourist food Food Force Pilaff 300g

Ready meal for tourism - pilaf

Easy to take with you and easy to heat up. Ready food packaging for trips, hikes, fishermen, hunters.

SKU:MR105

Regular price €3,90 EUR
Regular price Sale price €3,90 EUR
Sale Sold out
Tax included.
  • Free delivery

Main features

  • A great solution for fishermen, hunters, long-distance travelers, national guardsmen, national guard, military, emergency situations, rogaining and adventure competitors, travel and everyday life.
  • The food is ready for consumption. Can be eaten warm or cold.
  • Cooking by steaming preserves the taste, juiciness and nutritional value.
  • Sterilized product that does not need to be stored in the refrigerator.

PREPARATION :

  • It is recommended to reheat before eating. 2 heating methods: 1) pour the food into the pot and heat for 5 minutes, stirring occasionally. 2) Immerse the unopened package completely in boiling water and heat for 4-5 minutes. Ready to use. After opening, it is recommended to use immediately or store in the refrigerator and use within 24 hours.

Ready-made tourist food Food Force Pilaff 300g : COMPOSITION

Plov 300g.

Ingredients: rice, carrot, pork (15%), onion, water, tomato paste, rapeseed oil, salt, sugar, spices, thickeners (guar gum, xanthan gum). May containcelery, cereals (gluten), eggs, fish, soy, milk, sesame, mustard.

Nutritional value per 100g: Energy value 641.87kJ/153.21kcal, fat 7.21g, incl. saturated fatty acids 1.45g, carbohydrates 16.03g, of which sugars 2.91g, proteins 5.23g, salt 1.38g.

Origin: EU. Distributor: Kommivabrik OÜ, Rävala 2, Tallinn 10145, Estonia. Valid until: printed on the package.

Instructions for use: Use after heating. 2 ways of heating: 1) pour the food into the pot and heat for 5 minutes, stirring occasionally. 2) Immerse the unopened package completely in boiling water and heat for 4-5 minutes.

Durability

  • The manufacturer tries to reduce food waste by ensuring a long shelf life.

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