ABOUT SAFFRON Saffron is a web based catering management solution with wide ranging functionality that puts chefs and caterers in control. Designed specifically for any industry in which nutritional care and guidance are provided, as well as those seeking a centralised solution for nutritional and allergen information, Saffron offers recipe and menu management support, costing and full technical report functionality at the touch of a button.
TO FIND OUT HOW SAFFRON CAN BENEFIT YOUR BUSINESS, EMAIL OUR SAFFRON SPECIALIST ON SAFFRON@CREEDFOODSERVICE.CO.UK OR ASK YOUR CREED CONTACT TO ARRANGE A DEMONSTRATION MEETING. ONLINE RECIPE BOOK Create your own bespoke recipes, or gain inspiration by accessing over 300 nutritionally analysed master recipes.
ALLERGEN & NUTRITION REPORTING Real time allergen flagging and traffic light nutritional reporting on all stock items, recipes and menu cycles.
LASAGNE METHOD
and cloves into 1. Infuse the milk. Put the milk boil. a pan and bring very gently to the to infuse. hr 1 for e 2. Turn off heat and set asid ry, cele 3. For the meat sauce put the oil, . carrot and onion in a large saucepan and ry cele the l unti ther 4. Gently cook toge . ured colo onions are soft but not s. 5. Tip in all the mince and tomatoe ther 6. Using a wooden spoon, stir toge ce. min of ps and break up lum en down, stir 7. When the mince is mostly brok mer. sim in all the herbs and bring to a occasionally. 8. Cover and cook for 1 hr, stirring another 30 9. Uncover and gently simmer for and saucy. er tend is t mins-1 hr until the mea 10. Taste and season. the butter 11. To finish the béchamel, melt n, in a pan then, using a wooden spoo s. min 2 for mix in the flour and cook
From a single web page Saffron allows you to manage:
ONLINE STORE CUPBOARD • Easy access to all Creed products • Purchase pack sizes and pricing • Recipe and stock information based on actual costs
RECIPE BOOK • • • • •
Manage all your dishes Real time recipe costs Detailed nutrition and allergen tags Pictorial recipe cards Auto update of recommended selling prices
MENU ENGINEERING • • • •
Maximise profit or budgets through menu modelling Identify cost and profit by menu, dish and cover Traffic light labelling Up-to-date cost and selling prices
MENU COSTINGS
AFTERCARE
Save money by providing recipe costings and profit margin calculations based on cost price.
Ongoing support and training from our dedicated Saffron specialist, including an introductory demonstration and two half day training sessions.
12. After straining, add the milk, a little at a time to make a doughy paste then keep adding all milk gradually. 13. When all the milk is in bring to a gentle simmer, stirring constantly. until thickened. 14. Gently bubble for a few mins eg. Season with salt, pepper and nutm 4. gas fan/ 0C 15. Heat oven to 180C/16 t sauce over the 16. Spread a spoonful of the mea lasagne sheets, base of a baking dish. Cover with béchamel. and then top with a quarter of the t sauce 17. Spoon over a third of the mea . esan and scatter over a little Parm amel, meat and 18. Repeat the layers – pasta, béch a, the last Parmesan. Add a final layer of past esan. Parm ng aini rem of the béchamel and 1 hr for e bak , 19. Sit the dish on a baking tray top. on until bubbling, browned and crisp