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CHICKEN

Total recall for Kronfågel chicken

Swedish poultry company Kronfågel announced on Friday it was recalling all of its frozen chicken products following four new reports of glass in Kronfågel frozen chicken packages.

Total recall for Kronfågel chicken

The new reports come from frozen products other than those recalled on Tuesday, according to the company.

As a result, Kronfågel has now decided to recall all frozen chicken products sold under the Kronfågel label, the company said in a statement.

The new glass finds came in Tvååker on Sweden’s west coast, Sjöbo in the south, Boden in the north, and Skoghall in central Sweden.

Two of the reports involved frozen whole chickens, while the other glass bits were found in packages of frozen drumsticks.

The company has yet to determine whether the glass found its way into Kronfågel products during production or by mistake in stores or the homes of consumers.

Thus, the company has decided to recall its entire line of frozen chicken products.

“We are extremely concerned that someone may be injured. What has happened is very unfortunate of our consumers and our customers, Kronfågel employees, our suppliers, and the entire industry,” said Lantmännen Kronfågel CEO Jan Henriksen in a statement.

He added that the company is devoting all of its resources to determining what happened.

“With our forceful recall, we now have time to get to the bottom of the problem without worrying about there being glass in more frozen chicken,” said Henriksen.

The complaints will be investigated by local police in each area, although it’s possible that each case will later be examined by each and every local police department.

“At this point, we aren’t investigating the new cases,” said Sörmland police spokesperson Lars Franzell to the TT news agency.

He added that police still do not know how the pieces of glass got into the chicken packages.

“We don’t have any concrete suspicions directed at any particular person,” he said.

Police haven’t ruled out that the people behind the new cases were inspired by the earlier reports and that it’s possible that none of the cases are connected.

So far, 12 people from different areas around the country have found glass in chicken from Kronfågel.

Sweden’s security police, Säpo, have yet to be been called into the investigation, although the possibility has been discussed among the Sörmland police.

“If we are asked to assist the Sörmland police who are now investigating the discovery of glass, we’ll make a decision,” said Säpo’s Anders Tagesson to TT.

When food companies suffer from suspected sabotage which threatens many people, it is considered a national security threat and Säpo is often called in to assist.

Other chicken producers are also concerned about how glass found in chicken products many affect consumers.

Jimmy Samuelsson, head of Guldfågel AB, doesn’t think that whoever is behind the suspected sabotage is out to damage Sweden’s poultry industry.

“It’s probably sabotage, but I don’t think it’s directed at a single company or the whole industry,” he said.

Below is a list of the Kronfågel products which have been recalled:

Kronkyckling fryst

Partyvingar (1,500 g)

Kyckling innerfilé (700 g)

Kycklingfilé, 1 kg and 2 kg

Chicky Pack, kycklingfilé

Kyckling lårfilé

Kycklingvingar

Kycklinglår

Kycklingben

Kycklingklubba

Kycklinglever

For members

FOOD & DRINK

Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden

Kanelbulle

The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/imagebank.sweden.se

Chokladboll

A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/imagebank.sweden.se

Prinsesstårta

The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.

Budapestbakelse

Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/imagebank.sweden.se

Biskvi

Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.

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