• Anchor Milk Powder 2.25Kg

    Anchor Full Cream Milk Powder 2.25kg

    Anchor Full Cream Milk Powder is produced from 100% grass-fed New Zealand cows and is often sold as a fortified, instant-dissolving product, ideal for family consumption.

  • Heinz Ketchup 1kg

    Heinz Ketchup 1kg

    Heinz Tomato Ketchup is a classic condiment, known for its thick, rich, and signature taste. The 1kg size is a common bulk option.

    Heinz Ketchup is a versatile condiment used in a multitude of ways:

    • Dipping Sauce: It is the classic dip for french fries, chips, chicken nuggets, tater tots, and onion rings.
    • Topping: Used as a topping for burgers, hot dogs, sausage rolls, and eggs.
    • Cooking Ingredient: It forms the base for many sauces, glazes, and recipes, such as BBQ sauce, meatloaf glaze, cocktail sauce, and chili con carne.
    • Mix-ins: Often mixed with mayonnaise or other condiments to create a custom “fry sauce” or other flavorful dressings.
  • Herman Peanut Butter 510g

    Herman Peanut Butter 510g

    Herman Peanut Butter in the convenient 510g jar offers a delicious and satisfying spread, made primarily from high-quality roasted peanuts.Available in both creamy and crunchy varieties, it is a versatile choice for a snack, breakfast, or as a cooking ingredient.

  • Pringles Chips Big

    Pringles Chips

    Pringles are an American brand of stackable potato-based “crisps” known for their unique shape, uniform stacking, and iconic tubular canister.

     Key Features

    • Unique Shape: The saddle-shape is mathematically known as a hyperbolic paraboloid, which was specifically engineered to allow the chips to stack perfectly.
    • Composition: Pringles are made from a potato-based dough (approximately 42% potato content), combined with flours (corn and rice) and wheat starch, which is why they were renamed “crisps” instead of “chips” in the US after a ruling by the FDA in 1975.
    • The “Pop”: The sound and ease of opening the can are a signature part of the Pringles snacking experience.

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