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Caramel à l'érable 225 ml
11.50$
Description
FAQs
Avis
Notre caramel à l’érable est un pur moment de gourmandise, préparé à partir de sirop d’érable du Québec. Onctueux et riche en saveur, il marie parfaitement la douceur du caramel à l’intensité naturelle de l’érable pour un résultat irrésistible.
Sa texture lisse et veloutée le rend idéal pour napper vos crêpes, gaufres, desserts, fruits ou crèmes glacées, ou simplement pour être dégusté à la cuillère. Il s’intègre également à merveille dans vos recettes sucrées et pâtisseries maison.
Disponible uniquement en format 225 ml, il est parfait autant pour les petits plaisirs du quotidien que pour les moments gourmands à partager
Savourez la douceur authentique de l’érable du Québec, à chaque bouchée 🍁
How to defrost your meat?
The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.
