Smoked Roast Turkey 1800 g
In log products the cross-section area determines yield directly. Turkey roast has a broader section than beef or chicken, which means a slice cut at the same thickness covers more surface. In sandwich production a single slice can cover the bread, removing the need to overlap.
That makes a measurable difference in labour. Placing one slice instead of two saves noticeable time on a line turning out hundreds of sandwiches. It also removes the gaps between slices, giving a cleaner appearance in the sandwich cross-section.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A broad cross-section reduces the slices needed per sandwich, cutting labour and time.
- One slice covering the bread gives a clean, gap-free look in the sandwich cross-section.
- In log form only the cut face meets the air, extending usable life.
- Sold by the kilo in log form, with no slicing labour built into the price.
Where To Use It
- Sandwich production lines
- Hotel breakfast buffets
- Contract catering kitchens
- Restaurant and café kitchens
- Catering and banqueting
- Butcher and deli counters
Nutrition Information (per 100 g)
- Energy: 510,4 kJ / 122 kcal
- Fat: 3,7 g (of which saturates 1,6 g)
- Carbohydrate: 1,7 g (of which sugars 0 g)
- Protein: 20,4 g
- Salt: 3 g
Wholesale Ordering & Storage
For sandwich producers the width of the cross-section directly affects yield per kilo; the order plan should be built on sandwich counts and slice weight. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why does cross-section width matter?
Covering the bread with a single slice reduces labour and leaves no gaps in the cross-section. A narrower product needs two slices for the same surface.
How does it differ from beef roast?
Cross-section width and flavour. Turkey gives a broader section; beef carries more protein and a more pronounced meat taste.
How quickly should a log be used?
Once cut, the product begins to meet the air. Wrap the cut face and use the log within a reasonable period; the pack information is the reference for exact timing.
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