• This is a GMO-free product
  • FSSC 22000 certified producer

Mayonnaise sauce 30% "Before Lent" (To Lent)

Lenten mayonnaise sauce.

Mayonnaise sauce "Before Lent" of the trademark King Smak was created for use on fasting days.

People who do not tolerate chicken yolk also prefer this mayonnaise, because egg melange is completely excluded from its composition.

 

Mayonnaise sauce 30% "Before Lent" (To Lent)

The consistency of the sauce is light, since the content of sunflower oil is minimized - 30%. 

The color is light cream, the taste is slightly sharp, sour with a smack and smell of mustard and vinegar.

Lean mayonnaise sauce will add variety to your table, perfectly complement vegetable and mushroom dishes.

Mayonnaise sauce 30% "Before Lent" (To Lent)

Size for every taste!

160 g

  • Тара
    Doy-pack
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

300 g

  • Тара
    Doy-pack (nozzled)
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

340 g

  • Тара
    Fill pack
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

415 g

  • Тара
    Twist-off glass jar
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

780 g

  • Тара
    Twist-off glass jar
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

700 g

  • Тара
    Plastic tray with handles
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

800 g

  • Тара
    Plastic bucket
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015

440 g

  • Тара
    Plastic bucket
  • Shelf life:
    120 days
  • Store at temperature
    0°C and +25°C
  • Manufactured according to
    DSTU 4487:2015