Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
Ballester Hermanos Inc.Programa de Vendedores Food Service              Nivel 2        Componente Concentración           ...
101MCAMP 101
¿Qué es Campbell’s?Más de 130 años de experiencia en empresas relacionadas con losalimentos.Portafolio de marcas incluye: ...
1869 – La Fundación - Joseph Campbell, un frutero, y                                     Abraham Anderson, un fabricante d...
Why use Frozen Soups?The Benefits of Frozen Soup1. Product Consistency: Consistent flavor, consistent hold times,   and co...
Campbell’s Promise Bright, Crisp Vegetables Real stocks No added MSG Zero Grams Trans Fat   Campbell’s® frozen soups a...
The Campbell’s Advantage:            The Cold-Fill Production ProcessCampbell’s manufactures soups in Listowel, Canada usi...
Frozen Soup Product Formats• Campbell’s manufactures two basic formats of soup     Frozen Condensed Tubs                  ...
New Soup Portfolio Approach:                Rethinking Soup Starts with the PatronCampbell’s has re-grouped Frozen and Can...
Our Frozen Soup Varieties        Insignia®                   Global®               Well & Good ®                   Classic...
Most Popular Soups in Puerto Rico• Golden Broccoli Cheese• Cream of Potato and Bacon• Home-style Chicken Noodle• Asopao de...
Soups: Product Information: CondensedPack and Size: 3 trays, 4 lbs each        Yield: ½ tray : ½ gallon (64 oz) (8*8oz) (5...
Branded Concept:                           The SouperyDelivers against:contemporary, relevantmessagingEquipment: TTM2 and ...
Soup Kettles Colonial Kettles  (Unbranded) Can be placed on top of any  table Easy Cleaning  Infinite Thermostat Elect...
ENTRÉES
ENTRÉES Campbells® provides you with delicious entrées and side dishes. Created by Campbells Chefs, these entrées provid...
LASAGNA CLASSIC WITH MEAT AND RICOTTA                                       4/ 6 LB TRAYS case code 08161       ENTRÉES   ...
CHICKEN A LA KING                                            4/ 5 LB TRAYS case code 08130         ENTRÉES                ...
MEAT LOAF SLICES IN BROWN GRAVY                                           4/ 5 LB TRAYS case code 08139       ENTRÉES     ...
DELUXE MACARONI AND CHEESE                                                 4/ 4- 1/ 2 LB TRAYS case code 08103        ENTR...
HALF MOON SWEET AND SOUR CHICKEN                                      4/ 4.5 LBS. case code 09952        ENTRÉES          ...
GARDEN VEGETABLE LASAGNA                                             4/ 5- 3/ 4 LB TRAYS case code 08063     ENTRÉES      ...
HEARTY MAC & BEEF IN TOMATO SAUCE  ENTRÉES                                 4/ 4- 1/ 2 LB TRAYS case code 08224            ...
PACE® PICANTE SAUCE                                                4/ 140 oz. case code 00685      OTHER S  Pace® picante ...
SWANSON® BEEF BROTH                                                                                                       ...
Campbell's Soups 101
Upcoming SlideShare
Loading in …5
×

Campbell's Soups 101

1,297 views

Published on

Curso BU Campbell's Soups 101

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

Campbell's Soups 101

  1. 1. Ballester Hermanos Inc.Programa de Vendedores Food Service Nivel 2 Componente Concentración I. Marcas
  2. 2. 101MCAMP 101
  3. 3. ¿Qué es Campbell’s?Más de 130 años de experiencia en empresas relacionadas con losalimentos.Portafolio de marcas incluye: – Campbell’s – V8 Beverages – Swanson’s – Pace – Prego – Food ServiceMisión – “Juntos construiremos la compañía de alimentos mas extraordinaria del mundo.”Visión – “Alimentar y hacer la vida de las personas mas nutritiva, todos días en todas partesdel mundo. Ventajas de la Marca Campbell’s • Marca de mayor confianza entre consumidores y operadores. • Programas y equipos de alta calidad.
  4. 4. 1869 – La Fundación - Joseph Campbell, un frutero, y Abraham Anderson, un fabricante de hielo, se asocian para formar un negocio de enlatados de tomates, verduras y condimentos con la instalación de una primera planta en Historia Camden, New Jersey, en los Estados Unidos de Norteamérica. 1922 – Cambia de Nombre – La compañía adquiere el nombre de: "Campbell Soup Company", el cual sigue conservando en la actualidad. 1953 – Distribución en Puerto Rico - Se asigna Ballester Hermanos como distribuidor exclusivo de Campbell’s en Puerto Rico. 1959 – Latinoamérica – Campbell’s establece oficinas y planta de manufactura en México. 1965 – Food Service Division – Se crea la División de Food Service para servicio a Norte América.2012 – Hoy - Con poco más de un siglo de operaciones, la firma tienehoy más de 3000 productos en su portafolio y existen plantas deCampbells Soup Company en más de 100 lugares alrededor del mundo.
  5. 5. Why use Frozen Soups?The Benefits of Frozen Soup1. Product Consistency: Consistent flavor, consistent hold times, and consistent food cost. regardless of who is preparing the soup. Consistently performing soups patrons will love.2. Increased Menu Variety: Frozen prepared soups provide the operator the ability to menu many different varieties. The ability to menu soups with specialty ingredients or out of season vegetables.3. Consistently Meet Dietary Restrictions: Consistent and available nutrition information is available for all frozen soups.4. Control cost: The use of leftovers keeps scratch ingredient cost low, but what about the labor cost? When you include labor cost, frozen prepared is a better deal.
  6. 6. Campbell’s Promise Bright, Crisp Vegetables Real stocks No added MSG Zero Grams Trans Fat Campbell’s® frozen soups are made from nature’s finest ingredients, for the real food taste that distinguishes a great bowl of soup.
  7. 7. The Campbell’s Advantage: The Cold-Fill Production ProcessCampbell’s manufactures soups in Listowel, Canada using a proprietary cold-fill production process:The garnish is added to Campbell’s® frozen soups after liquid is mixed sothey’re not subject to extreme temperatures. The result is brighter, firmervegetables and more true-to-taste and true-to-texture ingredients. Leading Competitor
  8. 8. Frozen Soup Product Formats• Campbell’s manufactures two basic formats of soup Frozen Condensed Tubs Frozen RTS Pouch Packaging: 3 x 4 lb Split-Tray Tub Packaging: 4 x 4 lb and 8 x 8 lb Pouch Reconstitute with equal part water Ready to Cook product that does not require reconstitution Benefits: Benefits: -Good quality for affordable price -Good quality for affordable price -Split-tray tub allows operator to make the entire tub or half the tub -Ease of use, you can boil in the bag
  9. 9. New Soup Portfolio Approach: Rethinking Soup Starts with the PatronCampbell’s has re-grouped Frozen and Canned soups into 4 distinctive, patron driven soup collections
  10. 10. Our Frozen Soup Varieties Insignia® Global® Well & Good ® Classic® Rosemary Chicken & Homestyle Chicken Noodle DumplingLobster Bisque with Sherry Asopao de Pollo Old Fashioned Chicken Homestyle Sweet Pepper & Noodle Beef Cream of Potato & BaconRoasted Red Pepper with French Onion Red Ripe Tomato & Three Smoked Gouda Cream of Broccoli Cheese Cream of Mushroom Chicken Corn Chowder V8 Soups ®Smoked Salmon & Brandy Vegetable Beef Tomato Basil Bisque Chowder Golden Broccoli Cheese Mediterranean Vegetable New England Clam Chowder Vegetarian Mushroom and Bayside Crab & Cream Barley Minestrone Bisque with Cherry Rustic Beef with Mushrooms Vegetable and Cracked Peppercorns
  11. 11. Most Popular Soups in Puerto Rico• Golden Broccoli Cheese• Cream of Potato and Bacon• Home-style Chicken Noodle• Asopao de Pollo• Vegetable Beef• New England Clam Chowder• Minestrone• French Onion
  12. 12. Soups: Product Information: CondensedPack and Size: 3 trays, 4 lbs each Yield: ½ tray : ½ gallon (64 oz) (8*8oz) (5.3*12oz) 1 tray: 1 gallon (128 oz) (16*8oz) (10.6*12oz) 1 case: 3 gallons (384 oz) (48*8oz) (32*12oz) Recommended servings: 8 or 12 ounces Holding instructions: Temperature: 165 º -175º F Time: Cream soups: 4 hours, Broth soups: 6 hours
  13. 13. Branded Concept: The SouperyDelivers against:contemporary, relevantmessagingEquipment: TTM2 and DeliUnits18 Cases minimum
  14. 14. Soup Kettles Colonial Kettles (Unbranded) Can be placed on top of any table Easy Cleaning Infinite Thermostat Electrical Requirements: 1.200watts. 10 amps. 120 volts. Standard Outlet 10 Cases minimum
  15. 15. ENTRÉES
  16. 16. ENTRÉES Campbells® provides you with delicious entrées and side dishes. Created by Campbells Chefs, these entrées provide quality, consistent products that will help you expand your menu and increase your profitability. Packaged in convenient aluminum trays, Campbells® frozen entrées help you reduce food and labor costs by reducing the number of ingredients needed on hand, by providing better control over portion size and by reducing preparation and clean- up time for your staff.
  17. 17. LASAGNA CLASSIC WITH MEAT AND RICOTTA 4/ 6 LB TRAYS case code 08161 ENTRÉES An authentic, meaty tomato sauce, with velvety ricotta, Parmesan and mozzarella, makes this superior lasagna simply delicious. Tender noodles, layered with a tasty blend of ground beef and Italian sausage, complete this distinctly upscale recipe. Keep patrons coming back for more with this classic premium lasagna. Preparation & Storage Shelf Life: 21 Months Storage Temperature: 0°FPreparation: Conventional Oven, 400 degrees F: (Frozen) Tent lid, secure 2 edges. Cook for 1 hr. 50 min. Let stand 20 mins. / (Tempered) Cook 1 hr. 20 mins. Let stand 20 mins. -- Convection Oven, 325 degrees F: (Frozen) Tent lid, secure 2 edges. Cook for 1 hr. 20 mins. / (Tempered) Cook for 50 minutes covered. Let stand 20 minutes.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  18. 18. CHICKEN A LA KING 4/ 5 LB TRAYS case code 08130 ENTRÉES Diced white and dark chicken meat in a rich, natural chicken broth with mushrooms, red and green peppers and sherry. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°F Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered for 1 hr. 30 min./ (Tempered) Cook for 1 hr. Stir before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook covered for 1 hr. / (Tempered) Cook covered for 40 min. Stir before serving.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCT CAN BE TEMPERED UP TO 48 HRS. IN A40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY. FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  19. 19. MEAT LOAF SLICES IN BROWN GRAVY 4/ 5 LB TRAYS case code 08139 ENTRÉES This moist and juicy meat loaf is oven roasted to perfection in a hearty beef gravy. Pre-cut into individual servings. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°F Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.30 min. / (Tempered) Cook covered, for 1hr. Stir gravy before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook covered for 1 hr. / (Tempered) Cook covered for 45 min. Stir gravy before serving.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  20. 20. DELUXE MACARONI AND CHEESE 4/ 4- 1/ 2 LB TRAYS case code 08103 ENTRÉES Firm, elbow macaroni in a velvety smooth and creamy Cheddar cheese sauce, certain to please your patrons’ most discerning taste demands, truly a premium variety. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°FPreparation: Conventional Oven, 400 degrees F: (Frozen) Fold back corner of lid to vent, cook for 1 hr. / (Tempered) Fold back corner of lid to vent, cook for 40 mins. -- Convection Oven, 350 degrees F: (Frozen) Fold back corner of lid to vent, cook for 40 mins. / (Tempered) Fold back corner of lid to vent, cook for 20 mins.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANYUNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  21. 21. HALF MOON SWEET AND SOUR CHICKEN 4/ 4.5 LBS. case code 09952 ENTRÉES White-meat chicken pieces in a tempura- style coating. Tossed in a sweet and sour sauce loaded with pineapple chunks, sweet red and green pepper strips and carrots. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°FPreparation: Conventional Oven, 400 degrees F: (Frozen) Fold back corner of lid to vent, Cook 1 hour 20 minutes. Stir before serving. / (Tempered) Fold back corner of lid to vent, Cook 1 hour. Stir before serving. -- Convection Oven, 350 degrees F: (Frozen) Fold back corner of lid to vent, Cook 40 minutes. Stir before serving. / (Tempered) Fold back corner of lid to vent, Cook 25 minutes. Stir before serving.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  22. 22. GARDEN VEGETABLE LASAGNA 4/ 5- 3/ 4 LB TRAYS case code 08063 ENTRÉES Fresh egg noodle pasta layered with carrots, broccoli, spinach and onions in a rich blend of ricotta, mozzarella, American and Parmesan cheeses. Well-balanced taste, with a light and golden bread crumb topping. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°FPreparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.25 min. Uncover, cook 10 min. let stand20 min. / (Tempered) Cook covered, for 1 hr., Uncover, cook 10 min. Let stand 20 min. -- Convection Oven, 350 degrees F: (Frozen) Cook covered for 1 hr.5 min. Uncover, cook 10 min. Let stand 20 min. / (Tempered) Cook covered for 30 min. Uncover, cook 10 min. Let stand 20 mins.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANYUNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  23. 23. HEARTY MAC & BEEF IN TOMATO SAUCE ENTRÉES 4/ 4- 1/ 2 LB TRAYS case code 08224 Elbow macaroni, hearty beef, red and green peppers in a seasoned tomato sauce. Shelf Life: 21 MONTHS - FROZEN Storage Temperature: 0°F Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.20 min. Stir before serving. / (Tempered) Cook covered, for 50 mins. Stir before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook covered, for 40 min. / (Tempered) Cook covered, for 25 mins. Stir before serving.Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLYREFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
  24. 24. PACE® PICANTE SAUCE 4/ 140 oz. case code 00685 OTHER S Pace® picante sauce is all natural and made from fresh jalapeño year round.Mild and medium varieties are ideal as a marinade, dip, topping, or garnish. Shelf Life: 12 months/unopened-unrefrigerated. Recommend use by date on bottle. Storage Temperature: 70°F Preparation: Ready to Use - Shake, Open, and Pour.Handling Guidelines: STORE IN A COOL, DRY PLACE. REFRIGERATE AFTER OPENING. PROTECT FROM FREEZING. SWANSON® CHUNKS O CHICKEN 6/ 30 oz. case code 02465 Swanson® Chunks O Chicken is easy and convenient to use. The quality, cooked chicken meat is perfect for salads, sandwiches and casseroles. It is now also in an easy open can. Shelf Life: 2 YEARS; DATE ON CAN Storage Temperature: 70°F Preparation: Ready-to-serve. No preparation required. Handling Guidelines: STORE UNOPENED CAN AT ROOM TEMPERATURE.
  25. 25. SWANSON® BEEF BROTH 12/ 49- 1/ 2 oz. case code 02422 CHICKEN NOODLE SOUP SWANSON® CHICKEN BROTH OTHER S 12/ 50 OZ. case code 01256 12/ 49- 1/ 2 oz. case code 09772BEEF CONSOMMÉ SOUP CREAM OF MUSHROOM SOUP FRENCH ONION SOUP12/ 50 OZ. case code 01046 12/ 50 OZ. case code 01266 12/ 50 OZ. case code 01536 Campbells® condensed soups have consistent quality, versatility and full flavor. Blend two varieties together to make unique offerings. Our red and white soups are easy to prepare with pictorial directions and recipes on the label. Shelf Life: 2 YEARS; USE BY DATE ON THE TOP OF EVERY CAN Preparation: Prepare as an appetizer or part of a light meal. This soup is excellent for use on soup and salad bars, and serving lines. Handling Guidelines: PROMPTLY REFRIGERATE ANY UNUSED PORTION IN A SEPARATE CONTAINER. RECOMMEND USE BY DATE ON CAN END. STORE UNOPENED CAN AT ROOM TEMPERATURE.

×