The inspiring and tasteful magazine Issue N째 01 - 2013
R TE N I W PES RECI
Festive raclette
savoury stir fries Fillet/Steak sauces
Holiday specials Degens is a trademark of
EDITOR'S NOTE Modern combinations based on traditional recipes: that was to be the basis for our new Degens magazine. I hope you approve of the result, but I am personally delighted with it. An autumn issue always reminds me that the days are getting shorter and the weather’s getting colder. I love the feel of this time of year. In this first issue of Taste Magazine, we treat you to 16 flavourful and festive recipes! These are accompanied by tasty tips to help you make the most of your products. Our challenge was to provide inspiring, easy to prepare recipes without compromising on quality. Degens is the Intertaste brand for the traditional specialist, with over Robert Jan Doves
80 years of pioneering experience in traditional flavour-enhancing
Sales manager Fresh Benelux
products. Our marinades, herbs, spices and sauces create distinctive flavour combinations. We consider it our role to be progressive and combine the most natural ingredients with innovative and traditional quality. This is how we ensure that our products are efficient and easy to use in practice. Some of our innovations include: Dry Glaze (dry marinades resembling an oil marinade), Dry Flavour (combining flavour with a dry meat surface, thus avoiding moisture issues) and Taste Sensations (spice mixes to add flavour to ground beef and sausages, for example). With these product ranges, you can easily respond to the latest trends and market developments. Visit our homepage at www.degens.eu. Our creative specialists will be happy to help you! The team is very familiar with the butcher’s trade, has years of experience and the ambition to always go one step further. We are always looking for opportunities to innovate and improve our products to reflect current demand. In short, the Degens team will ensure that you are prepared for the future. Enjoy your reading!
Robert Jan Doves
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TASTE magazine
contents Tip Blanch your vegetables quickly to maintain their crispness and colour, preventing crosscontamination.
06
10
17
Degens and sustainability...
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11
14
CONTACT Place an order or request advice...
13
18
04 Fillet/Steak Tartare Sauces - Spicy, rich sauces which help bring the best out of your meat... 06 Savoury Stir Fries - Use your wok to create delicious meals in a flash... 08 Winter Recipes - Warming, nourishing and hearty meals...
06 14 Green, Greener... Greenest! - Degens and sustainability... 16 Christmas Specials - A true feast with festive flavoured meat! 18 Contact - Place an order or request advice... 19 Assortment
11 Cutlet Seasoning - New! 12 Perfect Raclette - Allow each product to shine...
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filet/steak sauces
Spicy, rich sauces which help bring the best out of your meat. Fine texture, great spreadability and optimal colour retention are three of our main quality standards.
Tip Want to try something special? Add some pickled anchovies to the Fillet/Steak Tartare Sauce.
Fillet/Steak Tartare Sauce Garni
—
Ingredients
Suits any taste
- Steak tartare
Our assortment of steak sauces
- 350 g/kg Degens Fillet/Steak
consists of five different flavours.
All equally refined and distinct.
Tartare Sauce Garni 7021466
A classic and delicious combination.
Something for everyone! Preparation 1. Use well chilled tartare meat, ensure it has been ground to
Product information:
2x3 mm or finer.
- Fillet/Steak Tartare Sauce Du Chef:
2. Keep the temperature at 4 °C,
Veal Tartare
—
Seasoned, orange, red emulsified
while adding the Fillet/Steak
sauce for the preparation of Steak
Tartare Sauce Garni, and mixing
Tartare ”Du Chef”. This Tartare is
until combined.
made with ground pork.
3. Present the tartare in elegant
- Fillet/Steak Tartare Sauce Extra:
bowls or cups, garnish with
Emulsified, concentrated sauce,
finely chopped gherkins or
strong colour and taste.
capers.
- Fillet/Steak Tartare Sauce Garni: The typical mild flavour based on
Serving suggestion!
tomato purée and vegetables.
Fillet/Steak Tartare Sauce can also
- Fillet/Steak Tartare Sauce Martino:
Ingredients
be used as a delicious and luxurious
Emulsified, concentrated sauce with
- lean ground veal
spread. Serve it on bread, toast or on
a spicy flavour.
- 20 g/kg Degens Premium
a slice of baguette.
- Fillet/Steak Tartare Sauce Sud:
Ground Beef/Bratwurst
Emulsified, concentrated sauce.
Seasoning 7036411
This is a spicier version than the
- 300 g/kg Degens Fresh
usual steak tartare sauce.
Tartare Sauce 7032915
Preparation
Order N°.
Description
7021474
Fillet/Steak Tartare Sauce Du Chef
7022481
Fillet/Steak Tartare Sauce Extra
7021466
Fillet/Steak Tartare Sauce Garni
7021467
Fillet/Steak Tartare Sauce Martino
7021470
Fillet/Steak Tartare Sauce Sud
1. Add the Premium Ground Beef/ Bratwurst Seasoning to the ground veal and mix lightly. 2. Add the Fresh Tartare Sauce and mix thoroughly. 3. Present the mixture on a platter or in cups, garnished with freshly chopped chives.
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Tip Blanch your
Winter Stir Fry —
vegetables quickly to keep their crispness and colour,
Ingredients - 1 kg beef strips or shredded meat
preventing cross-
- 50 g/kg Degens Dry Glaze Beef
contamination.
7039965 - 400 g frozen Brussels sprouts
Farmers' Stir Fry — Ingredients
containing mushrooms
- 200 g mangetout Preparation 1. Marinate the beef strips using the Dry Glaze Beef.
- 1 kg pork strips
2. Add all of the vegetables and
- 50 g/kg Degens Dry Glaze
- 200 g mixed stir fry vegetables
stir.
Chicken Stir Fry —
Spare Rib 7035848
- 400 g mixed soup vegetables Preparation 1. Season the pork strips using the Dry Glaze Spare Rib. 2. Add the mixed soup vegetables (blanching optional) and mix.
Product information: The Dry Glaze
Ingredients
Beef is coloured red, yet not overly
- 1 kg chicken, diced
spicy. Adds great colour to the beef.
- 20 g/kg Degens Chicken
Oriental Seasoning 7030192
- 150 g/kg Degens Honey Soy
Sauce 7044193
- 400 g oriental stir fry vegetable mix
Product information: Dry Glaze Spare Rib is a dry marinade which
Preparation
gives a natural glaze to the meat and
1. Season the chicken with the
adds a typical soy sauce flavour.
Chicken Oriental Seasoning. 2. Marinate the chicken in the Honey Soy Sauce. 3. Add the oriental stir fry vegetables and mix. Product information: The Honey Soy Sauce is dark brown, nearly black, with a thick, compact texture and a sweet honey taste.
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TASTE magazine
Allow the flavours to infuse quickly over high heat. The result is crispy, tasty meat and beautiful, colourful vegetables.
SAVOURY STIR FRIES
Warming, nourishing and hearty meals... As the evenings draw in, we look forward even more to those stews and oven dishes.
WINTER RECIPES
Potato Hotchpotch with Cod
Winter Pork Belly
—
—
Ingredients - rindless, boneless pork belly
Ingredients - 500 g fillet of cod - 25 g Degens Mash Seasoning 7035036 - 1 kg potatoes (floury) - 1 pack extra fine peas
(frozen, 300 g)
- 3 spring onions
- 30 g/kg Degens Cutlet
Rich Rutabaga Hotchpotch
—
- 1 dl milk
Ingredients
- 1 dl of the water used to cook
- 750 g potatoes
- 1 rutabaga (approx. 700 g)
the cod
- 60 g butter
- 30 g Degens Mash Seasoning
Seasoning 7045792
- 80 g/kg Degens Honey Soy
Sauce 7044193
Preparation 1. Cut the pork belly into pieces of approx. 300 grams and season with the Cutlet Seasoning. 2. Marinate in the Honey Soy Sauce for at least 12 hours. 3. Cook the belly in the oven for
7035036
approx. 75 minutes at 130 °C,
- fresh chives
add 20% moisture.
Preparation
- 250 g chestnut mushrooms
1. Peel and dice the potatoes and
- 2 tablespoons butter
Product information: Degens Cutlet
boil them in salted water for
- 1 cup sour cream (125 ml)
Seasoning is a Provençal marinade
around 20 minutes until tender.
- 100 g grated cheese
seasoning with gorgeous colour and a rich and intense flavour.
2. Boil the cod in water for around 20 minutes. 3. Heat the milk in a pan and add
Preparation 1. Peel the potatoes and the rutaba-
1dl of the cod cooking water
ga, cut them into pieces and boil
as well as the butter. Slice the
them in salted water for around
spring onions into rings. 4. Drain the potatoes and finely
20 minutes until tender. 2. Meanwhile, finely chop the chives
mash using a potato masher. Mix
and quarter the mushrooms. Heat
in the milk, cod water and but-
the butter in a pan and fry the
ter mixture. Stir in the peas and
mushrooms for about 5 minutes,
spring onions. Season the hotch-
until all the moisture has evapo-
potch using the Mash Seasoning. Finally, add the fish.
rated. 3. Drain the potatoes and rutabaga and mash finely.
Serving suggestion! Serve the hotchpotch with a mustard sauce.
4. Mix in the sour cream, cheese and chives, season to taste using the Mash Seasoning and transfer
Product information: Degens Mash
to a serving dish. Top with the
Seasoning is a popular seasoning
mushrooms and garnish with
which will enhance the flavour of
some chives.
your product. Its structure is comparable to gravy.
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Dutch Smoked Sausage
—
Ingredients - 5 kg shoulder meat S3
Pork Stew
- 3 kg cheeks
—
- 1 kg ice water - 16 g/kg colorozo salt - 15 g/kg Degens Rookworst
- 1 kg cubed pork meat
Seasoning Arnhem has an award-winning original and authentic flavour.
Seasoning Arnhem 7030272
(shoulder/other stew cuts)
- 1.5 l water
Preparation with meat grinder
- 0.5 l brown beer/ale
1. Mince all the meat using the
- 200-240 g Degens Premix
Degens Rookworst
- 1 kg belly
Ingredients
Tip
Brown Sauces 7030255
- 20 g Degens Stew Seasoning 7030288
8 mm plate. 2. Ensure the temperature never exceeds 2 °C. 3. Mince the shoulder meat using
- 1 kg onions
the 3 mm plate.
- mustard to taste
4. Add the colorozo salt, the Rookworst Seasoning Arnhem
Preparation
and the ice water and the meat,
1. Season the pork with the Stew
now mince again using the 3 mm
Seasoning and sear the meat. 2. Fry the onions until they are golden brown. 3. Put the onions, beer and 1 litre
plate. Mix until smooth. 5. Allow the mixture to rest for
Product information:
about 5 hours to allow optimal
- Black Pudding Special Seasoning
colouring.
and Liverwurst Picolmari Seasoning
of the water (keep the remaining
6. Mix once more before stuffing
represent a traditional taste.
half a litre to dissolve the Premix
into sausage casings of the pre-
- Pea Soup Melange is a great
Brown Sauces) in a pan.
ferred size.
product which allows you to add
4. Dissolve the Premix Brown Sauces
7. Dry the sausages in a smoke box
in the cold water and add to the
at approx. 30 °C until they feel
onions and beer. Bring to a boil,
dry. Then smoke for 8 hours at
stirring continuously. Add the
the same temperature.
seared meat and allow to simmer for a few minutes. 5. Finish the sauce using mustard or other seasoning, according to taste. 6. Transfer the meat and the sauce to a vacuum oven bag and cook in the oven at 80 °C for approx. 120 mins.
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Winter Specials
TASTE magazine
your own touch. The true flavour of pea soup! Order N°.
Description
7044459
Black Pudding Special Seasoning
7030086
Farmers' Seasoning
7030142
Pea Soup Melange
7016694
Beef Stew Sauce
7030180
Gravy Powder all-in
7030208
Liverwurst Picolmari Seasoning
CUTLET SEASONING
Our new Cutlet Seasoning! This seasoning is a tasty red-orange mixture of spices with a fine hint of Provenรงal herbs. This seasoning is ideal for grilling pork and chicken. Its distinct peppery flavour combined with the Provenรงal herbs gives a fantastic flavour, also to spare ribs. Easy to use by adding 25 g of product per kg of meat.
Paprika powder from Spain harvested from June to August
Turmeric is an important ingredient in most curry powders (25-50% of the weight)
Coriander harvested from July to August in Ukraine
Our cardamom is sourced in Guatemala
Oregano is often used in Italian style dishes, but is originally from Turkey
We source most of our herbs and spices from India and Indonesia. Fenugreek is one of them, origin: India.
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11
A raclette party is always great for variety! The challenge is to put each individual product in the spotlight. Together, we will meet that challenge.
—
—
Ingredients
Ingredients
- ground beef (50% beef, 50%
- lamb chops
pork)
- 25 g/kg Degens
- 55 g/kg Degens Premium
Cutlet Seasoning 7045792
Vekamix 7036481
- Batter Mix (7046561)
Preparation
1. Season the lamb chops using the
150 g/1 litre water
Cutlet Seasoning.
- Degens Breading Mix
Preparation 1. Mix the Premium Vekamix and the ground beef and transfer the meat to a sausage filler. 2. Create ground beef rolls of around 5 cm. Dissolve the Batter Mix in water. 3. Coat the ground beef rolls with
— Ingredients
the Batter Mix and then bread
- pork tenderloin
them with one of our Breading
- Degens Dry Glaze Cinnamon
Mixes. Finally, insert a skewer.
Cranberry 7037103
- dried cranberries Preparation
TIP
1. Slice the pork tenderloin open from both sides. Marinate it on both sides using the Dry Glaze Cinnamon Cranberry and sprinkle the dried cranberries
These raclette recipes are delicious with one of our Degens Sauces.
Sauce Assortment Order N°.
Description
7016691
Pineapple Curry Sauce
using toothpicks or skewers. Cut
7021420
Curry Sauce
the medallions to size between
7036720
NR Curry Sauce
7022579
Garlic Sauce España Classic
7022556
Oriental Egg Roll Sauce
7036628
NR Madras Sauce
7022574
Provençal Sauce
7034761
Cocktail Sauce
on top. 2. Roll up the meat and secure
the toothpicks or skewers.
TASTE magazine
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GREEN, GREENER... Sustainability Sustainability is an important topic in social debates. Consumers are concerned about how companies treat humans, animals and the environment. A lot of the attention goes to animal welfare. However, other aspects of sustainability are also important to the critical consumer. Degens cares about the (sustainable) future and is therefore working on improving the sustainability of production in the value chain. Supplying sustainable ingredients will allow our clients to do business while complying with their Corporate Social Responsibility.
Sustainable cloves from Madagascar Many of the ingredients in our products, such as herbs and spices, are sourced far away. Cloves are one of these. For several years, we have been sourcing our cloves from a farmers' cooperative in Madagascar. In Madagascar, cloves are cultivated on a small scale: often farmers only harvest from a single tree. Thanks to the cooperative, these farmers are more secure in terms of sales and income. This is essential, but another important factor is that the cloves are cultivated sustainably. On 1 May 2013, we therefore joined up with the cooperative to work on a sustainability project. This means that we can ensure that the cloves are cultivated with
We are proud to announce that we have been dealing with a Madagascan cooperative for our supply of cloves.
respect for people and the planet. An important part of the sustainability project is training the farmers to apply good agricultural practices. A local organisation gives the training courses. Farmers learn about the responsible use of pesticides, crop care, using water with respect for the environment and preparing the soil. Besides the training, the farmers invest in simple tools to promote sustainable production, such as better harvesting methods, planting new trees and acquiring ergonomic equipment for temporary workers. Thus, in cooperation with the producers, Degens (a trademark of Intertaste) is doing its best to improve the quality of life, working conditions, environmental protection and ultimately the quality of the product.
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TASTE magazine
GREENEST! A journey through the world of herbs and spices... A real winter recipe includes the lovely aromas of winter spices, such as cloves, bay leaves and ginger, giving dishes great flavour and a winter feel. Degens invites you on a journey through the world of herbs and spices and has highlighted some of the stars you won't want to miss this winter season.
Clove
Ginger
Cloves are amongst the most
Ginger is an important and
authentic and strongest spices.
versatile ingredient. It is used in
They are actually unripe flower
sausages and seafood dishes, but
buds. The flower buds are picked
BAY LEAF
from the clove tree just as they
Bay leaves are one of the most
in soft drinks and confectionery?
are about to bloom and then
useful European herbs and
This spice acts quite like grated
dried for a few days. Cloves are
come from the Laurus nobilis,
lemon rind, adding a fresh
used around the world in meat
an evergreen tree or bush. The
fragrance with plenty of nuances.
dishes such as roulade, ground
taste is a beautifully rounded
The taste is fairly sharp and
beef and stews.
combination of wood, flowers,
distinct.
did you know that it’s even used
eucalyptus and hints of clove. Best used in sauces, hotchpotch, marinades and stews.
TASTE magazine
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Christmas Specials A true feast with festive flavoured meat! From turkey breast to delicious meatloaf with cinnamon and cranberries.
Origin Sage is originally from the Mediterranean. Meatloaf with Cinnamon and Cranberries.
Pork Roast with Orange and Sage — Ingredients - pork fillet or mignonette - 20 g/kg Degens Roulade
Seasoning with Salt 7030268
- orange - fresh sage - bacon Preparation 1. Cut the fillet open on the side and rub in the Roulade Seasoning with Salt. Now make diagonal cuts on both sides, keeping 4 cm from the middle.
Meatloaf with Cinnamon and Cranberries — Ingredients
Fill these cuts with bacon and
Turkey Breast Napoli —
sage, leaving the sage sticking
Ingredients
out slightly.
- turkey breast fillets
2. Garnish the top with sliced
- 50 g/kg Degens Dry Glaze
orange. Present the roast in an
Napoli 7034073
aluminium oven dish.
- bacon - spring onion and mushrooms to
Serving suggestion! Our Degens
garnish
Culinary Orange Sauce 7043644 tastes wonderful with this dish.
- ground beef (50% beef or veal,
Preparation
1. Season the turkey breast fillets
50% pork)
- 50 g/kg Dry Glaze Cinnamon
Cranberry 7037103
- cinnamon sticks
with Dry Glaze Napoli and top with slices of bacon. 2. Finish by garnishing with spring
- 30 g/kg dried cranberries
onion and mushrooms. Present
in an oven dish.
(plus some extra for the garnish)
Preparation
Serving suggestion! A great
1. Season the ground beef with the
accompaniment would be a hot
Dry Glaze Cinnamon Cranberry
Degens Culinary Cherry Sauce
and add the dried cranberries.
7043638, garnished with finely
Shape into meatloaves of
crumbled soft gingerbread.
preferred size. 2. Decorate with dried cranberries and the cinnamons sticks.
TASTE magazine
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CONTACT Are you interested in one of our products? Ordering is quick and easy through your regular wholesaler. If you have any questions, please contact our Customer Service Centre by calling +31 (0) 78 676 91 00 or +32 (0) 349 009 50 or by sending an e-mail to verkoopretail@intertaste. eu. Need some advice? Just contact our representative in your region!
Regional representatives
Name
Region
Tel.
E-mail adress
Arie Ottenhof
Western Netherlands
06 215 420 86
arie.ottenhof@intertaste.eu
John Vugts
Southern Netherlands
06 215 720 16
john.vugts@intertaste.eu
Ernst Hemmer
Eastern Netherlands
06 508 891 66
ernst.hemmer@intertaste.eu
Henry Zomer
Northern Netherlands
06 215 720 19
henry.zomer@intertaste.eu
Betty Delaere
Western Flanders
0 495 279 406
betty.delaere@intertaste.eu
Maarten Heyndrickx
Eastern Flanders
0 495 279 413
maarten.heyndrickx@intertaste.eu
Yves Pavot
Wallonia
0 495 279 306
yves.pavot@intertaste.eu
Geert van der Heyden
Benelux
0 497 566 021
geert.van.der.heyden@intertaste.eu
(Field Manager)
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TASTE magazine
Assortiment Order N°.
Description
7044459
Black Pudding Special Seasonin
7030086 7045792
Weight
Order N°.
Description
1,5 kg
7033337
Dry Glaze Mustard-Dill
Weight 1 kg
Farmer's Seasoning
1 kg
7034073
Dry Glaze Napoli
1 kg
Cutlet Seasoning
1 kg
7040795
Dry Glaze Pepper
1 kg
7030142
Pea Soup Melang
0,5 kg
7038531
Dry Glaze Red Pesto
1 kg
7030208
Liverwurst Picolmari Seasoning
0,5 kg
7033338
Dry Glaze Saté
1 kg
7030180
Gravy Powder all-in
1 kg
7035848
Dry Glaze Spare Rib
1 kg
7035036
Hotchpotch Seasoning
1 kg
7037104
Dry Glaze Tomato/Basil
1 kg
7036411
Premium Ground Beef/Bratwurstmix
4 kg
7033336
Dry Glaze Tuscany
1 kg
7030192
Oriental Chicken Seasoning
7030288
Stew Seasoning with salt
1,5 kg
7021474
Filet/Steak Tartare Sauce Du Chef
7030272
Rookworst Seasoning Arnhem
3 kg
7022481
Filet/Steak Tartare Sauce Extra
5 kg
7036481
Premium Vekamix
4 kg
7022482
Filet/Steak Tartare Sauce Extra
10 kg
7030268
Roulade Seasoning with salt
5 kg
7021466
Filet/Steak Tartare Sauce Garni
10 kg
7029128
Filet/Steak Tartare Sauce Martino
10 kg
2,5 kg
7021467
Filet/Steak Tartare Sauce Martino
20 x 500 g
3 kg
7021470
Filet/Steak Tartare Sauce Su
10 kg
2,5 kg
7021468
Filet/Steak Tartare Sauce Su
16 x 800 g
1 kg 10 kg
7034761
Cocktail Sauce
7016694
Stew Sauce
7016691
Pineapple Curry Sauce
7021420
Curry Sauce
5 kg
7036720
Curry Sauce NR
3 kg
7045832
Breading Mix Schnitzel
5 kg
7022579
Garlic Sauce España Classic
5 kg
7045833
Breading Mix Cajun
5 kg
7022556
Oriental Egg Roll Sauce
5 kg
7045077
Breading Mix Cordon Bleu
5 kg
7036628
NR Madras Sauce
2,5 kg
7045072
Breading Mix Fantasy Yellow
5 kg
7022574
Provençal Sauce
5 kg
7045073
Breading Mix Fantasy White
5 kg
7032915
Fresh Tartare Sauce
5 kg
7045074
Breading Mix Gold
5 kg
7044193
Honey Soy Sauce
5 kg
7045821
Breading Mix Gouda
5 kg
7030255
Premix Brown Sauces
3 kg
7045075
Breading Mix Prague
5 kg
7045078
Breading Mix Special
5 kg
7022598
Culinary Archiduc Sauce
4 x 1 kg
7045076
Breading Mix Wiener
5 kg
7022599
Culinary Bisque/Lobster Sauce
4 x 1 kg
7045071
Breading Mix Zigeuner
5 kg
7043642
Culinary Bisque/Lobster Sauce
2,5 kg
7022600
Culinary Chinese Sauce
4 x 1 kg
7041195
Taste Sensation Asparagus tip
1 kg
7022606
Culinary Creamy Green Pepper Sauce
4 x 1 kg
7036148
Taste Sensation Baco
1 kg
7043638
Culinary Cherry Sauce
2,5 kg
7035004
Taste Sensation Campagnard
1 kg
7022604
Culinary Madeira Sauce
4 x 1 kg
7036149
Taste Sensation Mushroom
1 kg
7022605
Culinary Normandy Fish Sauce
4 x 1 kg
7036388
Taste Sensation Chorizo
1 kg
7043641
Culinary Porto Cream Sauce
2,5 kg
7034987
Taste Sensation Italian
1 kg
7043640
Culinary Porto Sauce Forest Fruits
2,5 kg
7035001
Taste Sensation Cheese
1 kg
7043644
Culinary Orange Sauce
2,5 kg
7035005
Taste Sensation Curry
1 kg
7022903
Culinary Spaghetti Sauce
4 x 1 kg
7041199
Taste Sensation Spring tip
1 kg
7022608
Culinary Vol Au Vent Sauce
4 x 1 kg
7035006
Taste Sensation Garlic
1 kg
7043639
Culinary Wild Game Sauce
2,5 kg
7041197
Taste Sensation Mustard
1 kg
7036147
Taste Sensation Spicy
1 kg
7039965
Dry Glaze Beef
1 kg
7035007
Taste Sensation Piri-piri
1 kg
7034696
Dry Glaze Bistro
1 kg
7035003
Taste Sensation Provençal
1 kg
7038739
Dry Glaze Green Herbs
1 kg
7041286
Taste Sensation Stroganoff
1 kg
7038738
Dry Glaze Indian Curry
1 kg
7036928
Taste Sensation Tomato/Basil
1 kg
7037103
Dry Glaze Cinnamon/Cranberry
1 kg
7034986
Taste Sensation Onion
1 kg
7039966
Dry Glaze Lemon Pepper
1 kg
TASTE magazine
19
www.degens.eu
Postbus 5631, Weverseinde 343, NL- 3297 ZG Puttershoek. T +31 (0)78 676 91 00 Kleine Steenweg 4, B - 9420 Erpe-Mere. T +32 (0)349 009 50 verkoop.retail@intertaste.eu