SAFFRON ALLERGEN & NUTRITIONAL ANALYSIS SOFTWARE YOUR OWN ONLINE COOKBOOK THAT ALLOWS YOU TO CREATE, COPY AND SHARE NUTRITIONALLY ANALYSED RECIPES
LASAGNE INGREDIENTS
SERVES 8
ve Oil (171880) • 3 tbsp Extra Virgin Oli (601211) • 2 stick Celery Head ish (601081) • 2 large Onions Span 21) • 100g Carrots (6002 nced Beef (703140) • 1000g Red Tractor Mi 7120) e Chopped Tomatoes (06 • 800g Country Rang 80) nge Dried Thyme (1882 • 2 sprigs Country Ra e Oregano (188230) • 2 tbsp Country Rang e Lasagne (053900) • 400g Country Rang esan (357660) • 50g Reggiano Parm (354510) • 1700ml Whole Milk ole Cloves (187090) • 3 Country Range Wh d Butter (600446) • 100g Netherend Salte Plain Flour (140700) • 100g Country Range 9) Whole Nutmeg (18714 • 10g Country Range 7990) • 10g Cooking Salt (20
ABOUT SAFFRON Saffron is a web based catering management solution with wide ranging functionality that puts chefs and caterers in control. Designed specifically for any industry in which nutritional care and guidance are provided, as well as those seeking a centralised solution for nutritional and allergen information, Saffron offers recipe and menu management support, costing and full technical report functionality at the touch of a button.
TO FIND OUT HOW SAFFRON CAN BENEFIT YOUR BUSINESS, EMAIL OUR SAFFRON SPECIALIST ON SAFFRON@CREEDFOODSERVICE.CO.UK OR ASK YOUR CREED CONTACT TO ARRANGE A DEMONSTRATION MEETING. ONLINE RECIPE BOOK Create your own bespoke recipes, or gain inspiration by accessing over 300 nutritionally analysed master recipes.
ALLERGEN & NUTRITION REPORTING Real time allergen flagging and traffic light nutritional reporting on all stock items, recipes and menu cycles.
LASAGNE METHOD
and cloves into 1. Infuse the milk. Put the milk boil. a pan and bring very gently to the to infuse. hr 1 for e 2. Turn off heat and set asid ry, cele 3. For the meat sauce put the oil, . carrot and onion in a large saucepan and ry cele the l unti ther 4. Gently cook toge . ured colo onions are soft but not s. 5. Tip in all the mince and tomatoe ther 6. Using a wooden spoon, stir toge ce. min of ps and break up lum en down, stir 7. When the mince is mostly brok mer. sim in all the herbs and bring to a occasionally. 8. Cover and cook for 1 hr, stirring another 30 9. Uncover and gently simmer for and saucy. er tend is t mins-1 hr until the mea 10. Taste and season. the butter 11. To finish the béchamel, melt n, in a pan then, using a wooden spoo s. min 2 for mix in the flour and cook
From a single web page Saffron allows you to manage:
ONLINE STORE CUPBOARD • Easy access to all Creed products • Purchase pack sizes and pricing • Recipe and stock information based on actual costs
RECIPE BOOK • • • • •
Manage all your dishes Real time recipe costs Detailed nutrition and allergen tags Pictorial recipe cards Auto update of recommended selling prices
MENU ENGINEERING • • • •
Maximise profit or budgets through menu modelling Identify cost and profit by menu, dish and cover Traffic light labelling Up-to-date cost and selling prices
MENU COSTINGS
AFTERCARE
Save money by providing recipe costings and profit margin calculations based on cost price.
Ongoing support and training from our dedicated Saffron specialist, including an introductory demonstration and two half day training sessions.
12. After straining, add the milk, a little at a time to make a doughy paste then keep adding all milk gradually. 13. When all the milk is in bring to a gentle simmer, stirring constantly. until thickened. 14. Gently bubble for a few mins eg. Season with salt, pepper and nutm 4. gas fan/ 0C 15. Heat oven to 180C/16 t sauce over the 16. Spread a spoonful of the mea lasagne sheets, base of a baking dish. Cover with béchamel. and then top with a quarter of the t sauce 17. Spoon over a third of the mea . esan and scatter over a little Parm amel, meat and 18. Repeat the layers – pasta, béch a, the last Parmesan. Add a final layer of past esan. Parm ng aini rem of the béchamel and 1 hr for e bak , 19. Sit the dish on a baking tray top. on until bubbling, browned and crisp
ALLERGENS In December 2014, new Food Allergy Legislation EU1169/2011 was enforced, and operators now have a legal responsibility to provide the correct allergen information about the ingredients in the food they serve to customers.
Lasagne allergen information
One of over 300 master recipes
As a food business, operators have to supply information for every item on menus that contains any of the 14 allergens as ingredients. It’s extremely important that caterers and all staff who interact with customers have the accurate information needed to provide their customers with confidence in the food they purchase. Ensuring customers are able to make informed decisions is your responsibility, and by using Saffron you are able to collate this information in a way that is easy to communicate to both staff and customers whilst ensuring the information you provide is accurate and real time.
“We have found that Saffron is a really fantastic tool to help us comply with current legislation on food allergens, not only that, it also allows us to create and print recipes and menus to ensure that costings and ingredients remain the same each time a dish is cooked. We produce all our main courses from scratch and Saffron allows us to provide our customers with up to date allergy information and allows us to manage our food costs at the touch of a button. The software and support which we receive from Creed is fantastic, we would certainly recommend this to any catering business as it is a fantastic management tool.� Chris Rich-Bate, Assistant Catering Manager, Planters Garden Centre
NUTRITIONAL ANALYSIS Chefs and caterers now need to cater for various customers’ nutritional or dietary needs. As well as allergen intolerances or preferences, these needs may include fortified meals to combat malnutrition in the elderly, catering for dysphagia sufferers or creating healthier menu options for the calorie or nutrient conscious. *The Food Standards Agency (FSA) maintains the UK Nutrient Databank, which contains extensive information on the nutrient content of foods commonly consumed in the UK. McCance and Widdowson’s ‘The Composition of Foods (CoF)’ book series, contains Foodservice nutrient composition data based on information from Creed this databank. Recipe Traffic Lights
Saffron helps caterers and restaurants plan their menus according to nutrient content and fulfil menu labelling requirements. It also helps caterers nutritionally analyse menus. The nutritional profile Saffron creates for every ingredient is included in recipes and menus to produce traffic light labelling, GDA Analysis and benchmarks menus against recommended guidelines and nutrient standards such as those required in education catering. Stock items are nutritionally analysed either by using supplier specification sheets or by McCance and Widdowson*, this information is also automatically fed through to any recipes and menus built within Saffron to 19-Jul-2016 14:43 provide accurate nutritional analysis on each dish and menu. Rosie
Recipe: R06780
Lasagne
Nutritional Information: Information Per Portion: Each Lasagne (470g) contains
19-Jul-2016 14:43
Creed Foodservice Recipe Traffic Lights
Rosie
Recipe: R06780
24%
Lasagne
Nutritional Information: Information Per Portion:
24%
Fat
Saturates
Sugars
Salt
22g
3.3g
1.7g
59%
108%
4%
28%
Salt
Saturates
Sugars
41g
22g
3.3g
1.7g
59%
108%
4%
28%
Reference Intake:
of an adult's Reference Intake Typical values (as sold) per 100g: Energy 425kJ / 171kcal
Women
Reference Intake: Energy kJ 8400kJ
Fat 41g
of an adult's Reference Intake Typical values (as sold) per 100g: Energy 425kJ / 171kcal
Each Lasagne (470g) contains Energy 1996kJ 802kcal
Energy 1996kJ 802kcal
Fat 70g
Saturates 20g
Salt 6g
Energy kJ 8400kJ
Fat 70g
Saturates 20g
Sugars 30g
Salt 6g
40%
24%
59%
110%
11%
28%
Women
Energy 2000kcal 40%
24%
59%
110%
11%
28%
Men
2500kcal
10500kJ
95g
30g
30g
6g
32%
19%
43%
73%
28%
1800kcal
7500kJ
70g
Children
11%
Children
20g
24g
2g
45%
27%
59%
110%
14%
85%
Girls 4-6 Years
1550kcal
6500kJ
60g
20g
19g
3g
52%
31%
68%
57%
1550kcal
Boys 4-6 Years
1700kcal
7000kJ
65g
20g
19g
3g
52%
47%
29%
63%
110%
17%
57%
Men
Sugars 30g
Energy 2000kcal
110%4-6 Years 17% Girls
Boys 4-6 Years
2500kcal 32%
1800kcal 45%
1700kcal 47%
tritional u n e n g a Las analysis
COSTING Saffron also helps caterers with menu costing, budgeting and recipe planning by accurately calculating the cost of each recipe and the profit margin you can expect based on the selling price if relevant to your operation. Saffron enables caterers to create, record and maintain a detailed ‘recipe book’ with live costs based on ingredients, and supplier purchases through to the recommended selling price, profit margin and contribution.
10500kJ 30g 6g “Saffron is a95g fantastic piece of30g software,28% 19% 43% 73% 11% which we use daily in20gour group of 7500kJ 70g 24g 2g 27% 59% 110% 14% residential/nursing homes. It allows 85% 20g 19g their 3g us6500kJ to31%provide60g our residents and 68% 110% 17% 57% families with65gnot just20g all the allergen 7000kJ 19g 3g 29% 63% 17% value 57% information but the 110% nutritional of the food we provide. Right down from a full roast dinner to a cup of tea. The system is easy to use and you’ve always got Creed’s Saffron specialist at the end of the phone. No question is a silly question. Myself and the Group Catering Manager spent two half days at Creed training on the system. This suited us perfectly and they were very flexible about times/dates. After that Creed monitored our progress as we uploaded our own four week menu cycle. Overall our experience with Saffron and the Creed team has been brilliant, they are willing to help and respond very quickly.”
Lucy Coombs, Chef & Nutritional Advisor, Lilian Faithful
IF YOU’RE INTERESTED IN FINDING OUT HOW SAFFRON CAN BENEFIT YOUR BUSINESS, PLEASE EMAIL OUR SAFFRON SPECIALIST ON SAFFRON@CREEDFOODSERVICE.CO.UK OR ASK YOUR CREED CONTACT TO ARRANGE A DEMONSTRATION MEETING. Source: www.allergyuk.org/allergy-statistics/allergy-statistics
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