Achieving the right contrast between a creamy filling and the firmer texture of the bread is vital to the success of a sandwich. Soggy bread can be a major problem for prawn sandwich processors when seafood dressings leak into the bread. Mayonnaise and sandwich dressing manufacturer Cremanaze claims to have a solution in the form of its latest product.
"Cremanaze's new prawn dressing creates a fresher more succulent taste. And for the sandwich maker, there is the benefit of creating a crispier snack since there is very little moisture to seep into the bread or roll," says the company. "The development is the result of months of research and trials to ensure that the new dressing adds to the natural taste of the shellfish, but does not become affected by its natural water content, thus ensuring the smooth, rich taste and texture of the actual dressing is maintained."
The product comes in two variants: an extra thick dressing; and a healthier alternative, with 25% reduced fat. Both dressings will be available in 10l pails through wholesale outlets or directly from the company.
The launch comes at a time when the prawn sandwich is gaining popularity as a healthy snack, which has high nutrients and a low-fat source of protein. Over 50 different types of prawn sandwich are available in UK retailers and over 60,000 are sold each week. A typical manufacturer uses in excess of 6t frozen prawns a week, says the firm.
The prawn dressing launch comes shortly after the company introduced a tomato dressing to its own-label range.