Products · 37 items
Wholesale Sauces for doner — Tarsmak and Fanex
The biggest category in our catalogue and the one most often added to an order. We carry two full ranges: Tarsmak and Fanex, each in squeeze bottles and in catering pails. The 900–1100 g bottles are the sauces for the counter: garlic, algerian, andalusian, cheese, dill, curry, piri piri, sweet and sour, sweet chilli, naga jolokia, sriracha, basil, remoulade, arabic mild and hot, bacon, mango-jalapeño, Carolina pepper and american.
5 and 10 kg pails are for places with higher turnover — garlic sauce 10 kg, piri piri, Danish remoulade, thousand island, Louisiana BBQ, cheese, dill, curry, American and mustard 5 kg. Sambal separately: Wendjoe Verse in a 15 kg pail and Foodsan sambal 10 kg. There is also ketchup in 15 g sachets in packs of 120, if you send out meal deals for delivery. Sauces from the same range taste the same from batch to batch, which matters more on a fixed menu than the unit price.
We quote individually — a rep prepares a quote for your place within one working day. An order placed by 16:00 goes out on your town’s next route day. The minimum order in Kraków and the surrounding area is PLN 750 net.
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37 items
Questions about sauces for doner
What is the minimum order?
In Kraków and the surrounding area the minimum order is PLN 750 net. You can mix products from different categories — they travel in one delivery, on one invoice. Outside Kraków the terms are set by your area rep, depending on the route day.
A 5 kg pail or a bottle — which works out better?
A 5 or 10 kg pail costs less per kilo and leaves less waste, but it has to be decanted into a dispenser and stored with discipline once opened. A 950 g bottle is dearer per kilo but easier for sauces that sell more slowly. Most kebab shops take pails for garlic and mild and bottles for the rest of the menu.
How long does a sauce keep once opened?
Once opened, keep sauces chilled and use it within the date on the pack — in practice, at normal turnover a 5 kg pail goes in a few days. Do not pour leftovers between packs and do not top up old sauce with fresh.