Project Description

SRB / MNE FOAM PRODUCT WITH CHOCOLATE OVERFLOW

Ingredients: Chocolate topping 25% (sugar, cocoa mass, cocoa butter, emulsifiers: soy lecithin, E492 and E476), sugar, glucose syrup, water, sorbitol humectant, thickener: agar-agar, gelling agent: gelatin, acidity regulator: citric acid, banana aroma, foaming agent: white powder (0.1%), color E 100. Chocolate topping contains 47% of the total dry matter of cocoa parts. May contain dairy products, hazelnuts and peanuts.

Store at a temperature of 15 ° C – 20 ° C, in a dry place

Nutritional value 100g

Energy value 1520kJ / 360kcal

Fat 8g

of which saturated fatty acids 5g

Carbohydrates 70g

of which sugars 61g

Protein 2g

Salt 0 g