de ideale basis voor bereiding van ijs
RECEPT: 1.000 g melk (koud) + 350 g mix
• de ideale basis voor bereiding van ijs
• de perfecte basis om smaak aan toe te voegen
Sugar; Vegetable fat: Fully hydrogenated coconut; Glucose syrup; Skimmed MILK powder; Modified starch; Emulsifier: Lactic acid esters of mono- and diglycerides of fatty acids, Mono- and diglycerides of fatty acids; MILK proteins; Thickener: Sodium carboxy methyl cellulose, Guar gum; Salt; Beef gelatin.














Filip Williotstraat 9, 2600 Berchem, Belgium
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 2033 / 484 |
| Total fat | 18.1 g |
| saturated fat | 17.9 g |
| monounsaturated fat | 0 g |
| polyunsaturated fat | 0 g |
| Carbohydrates | 77 g |
| of which sugars | 69.8 g |
| Fibres | 0.5 g |
| Proteins | 2.9 g |
| Salt | 0.4 g |