Mayonnaise Light
The lighter Remia mayonnaise, for menus that want to offer the option without keeping a different brand for it. Used exactly as the standard is.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The lighter Remia mayonnaise, for menus that want to offer the option without keeping a different brand for it. Used exactly as the standard is.
View SpecificationsRemia mayonnaise in a squeeze bottle, for service rather than storage — portioning straight onto the plate or the bread without a spoon and without opening a tub.
View SpecificationsMustard cream, milder and thicker than Dijon. Spooned onto a plate as a condiment or stirred into a sauce where straight mustard would be too aggressive.
View SpecificationsSalad cream, the tangier and thinner relative of mayonnaise. Used in sandwiches and potato salad where mayonnaise would be too rich and a vinaigrette too sharp.
View SpecificationsClassic mayonnaise in bottles rather than jars, carried up to 946ml. The volume format, for a sandwich line or a salad section working through it by the litre.
View SpecificationsThe creamy and salted mayonnaise, seasoned further than the plain jar. For sandwiches and salads where the mayonnaise is meant to be tasted rather than to bind.
View SpecificationsGarlic mayonnaise, used as a dip for fries and grilled food as much as a sandwich spread. Saves mixing garlic through plain mayonnaise to order.
View SpecificationsYoung's mayonnaise in jars, from 200g to 500g. The weight-based format, for a kitchen that spoons it out rather than pours it.
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