EP Choco 2-colour croissant
Choco croissant
Ingrediënten
WHEAT flour, BUTTER, water, sugar, WHEAT gluten, vegetable oil (sunflower), pasteurized liquid EGG, fat reduced cocoa powder 2.1%, yeast, HAZELNUT paste, vegetable fat (palm), modified starch, salt, skimmed MILK powder, emulsifier (E322), flour treatment agent (E300), thickener (E466), antioxidants (E304, E306), WHEAT fibre, acidity regulator (E501), natural flavouring.
Kan sporen van: soja, noten en sesam bevatten.
Allergenen
Nutrients
| Product | Na bereiding | |||||
|---|---|---|---|---|---|---|
| Per 100 (g) | Per portion (90 g) | RI*/GDA | Per 100 (g) | Per portion (82 g) | RI*/GDA | |
| Energy (kJ/kcal) | 1632 / 391 | 1469 / 352 | 17% | 1872 / 448 | 1535 / 367 | 18% |
| Total fat | 22 g | 19.8 g | 28% | 25 g | 20.5 g | 29% |
| saturated fat | 11 g | 9.9 g | 50% | 13 g | 10.7 g | 53% |
| Carbohydrates | 39 g | 35.1 g | 14% | 45 g | 36.9 g | 14% |
| of which sugars | 14 g | 12.6 g | 14% | 16 g | 13.1 g | 15% |
| Fibres | 2.7 g | 2.4 g | ||||
| Proteins | 7.6 g | 6.8 g | 14% | 8.7 g | 7.1 g | 14% |
| Salt | 0.71 g | 0.64 g | 11% | 0.81 g | 0.66 g | 11% |
*Reference-intake of an average adult (8400kJ/2000kcal).
Bereidingswijze
Bakken in oven
Defrost 30 minutes at room temperature. Bake 20 minutes at 170°C.
Contactgegevens
Plaza Xavier Cugat n°2, Edificio C, Planta 4 - Parc Sant Cugat Nord - Barcelona - Spanje
Customer Support:Deze specificatie komt uit de database van PS in foodservice.
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