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Rimboe
Complete product specification

Honing Mosterdsaus 500 ml

EAN:8716769022215 CE

Item number:V002194

TM:NL

Honing Mosterdsaus

  • IDDSI: 3. dik vloeibaar

Description

Een licht bruin/gele zoette honing mosterdsaus met tekening van fijn gesneden tuinkruiden

Ingredients

Water, raapzaadolie, suiker, 5% mosterd: (water, MOSTERDzaad, natuurazijn, zout, suiker, specerijen), gemodificeerd maiszetmeel, natuurazijn, 2% bloemenhoning, melasse, tomatenpuree, zeezout, kruiden en specerijen, sambal( gemalen rode pepers, zout, zuurteregelaar: azijnzuur, conserveermiddel:natriumbenzoaat), sojasaus: (water, sojabonen, zout, tarwebloem), conserveermiddelen:(kaliumsorbaat, natriumbenzoaat), verdikkingsmiddelen: (xanthaangom, guargom), natuurlijk aroma, voedingszuren:(citroenzuur, melkzuur), antioxidant: E385

GMO free: Yes

Irradiated: No

Allergens

Logo With: gluten containing grain
gluten containing grain
Logo Without: crustacean and shellfish
crustacean and shellfish
Logo Without: egg
egg
Logo Without: fish
fish
Logo Without: peanuts
peanuts
Logo With: soy
soy
Logo Without: milk
milk
Logo Without: tree nuts
tree nuts
Logo Without: celery
celery
Logo With: mustard
mustard
Logo Without: sesame
sesame
Logo Without: sulphite
sulphite
Logo Without: lupine
lupine
Logo Without: molluscs
molluscs

Nutrients

Product
Per 100 (g)Per portion (15 g)RI*/GDA
Energy (kJ/kcal)1330 / 320199 / 482%
Total fat25.1 g3.8 g5%
saturated fat1.8 g0.3 g
monounsaturated fat15.6 g2.3 g
polyunsaturated fat7.4 g1.1 g
trans fat0 g0 g
Carbohydrates22.6 g3.4 g1%
of which sugars18.1 g2.7 g3%
Fibres0.7 g0.1 g
Proteins0.7 g0.1 g
vegetable protein0.7 g0.1 g
animal protein0 g0 g
Salt1.6 g0.2 g
sodium0.62 g0.09 g
added sugar15.3 g2.3 g
salt added1.1 g0.17 g

*Reference-intake of an average adult (8400kJ/2000kcal).

Preparation

Dosering

Contact details

Rimboesauzen

Einsteinpark 12 2171 TX Sassenheim

This specification comes from the database of PS in foodservice.

The manufacturer of this product is responsible for the accuracy of the data. Disclaimer

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