Heat-Treated Sliced Sucuk 500 g
In a pizza business the margin is made not on one plate but across thousands, which is why small deviations grow. With a hand-sliced ingredient the grams on each pizza vary with slice thickness and with how generous the member of staff is feeling; over a month that opens a visible gap between the costed recipe and the real one.
With a ready-sliced product the recipe can be written by count. An instruction of 'eight slices' is both a rule new staff learn quickly and a fixed cost in grams. Supervision gets easier too: a glance at the plate shows whether the recipe was followed.
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?
- Recipes can be written by count, and a slice count is a fixed cost in grams.
- It is a rule new staff learn quickly, shortening training time.
- A glance at the plate shows whether the recipe was followed, making supervision easier.
- The monthly gap between costed and actual recipe disappears.
Where To Use It
- Pizza lines
- Toastie and sandwich fillings
- Breakfast plates
- Café and snack bar kitchens
- Retail and deli counters
- Household use
Wholesale Ordering & Storage
Where recipes are written by count, the order quantity is plate count multiplied by slices per plate, which moves stock planning from estimate to calculation. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
How should the recipe be written?
By count. An instruction of 'eight slices' is a fixed cost in grams and quick for new staff to learn.
How does it make supervision easier?
A glance at the plate shows whether the recipe was followed, with no weighing or logging needed.
How is the order quantity calculated?
Estimated plate count multiplied by slices per plate. That moves stock planning from estimate to calculation.
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