Project Description

CHOCOLATE 20% WITH MILK FILLING 27%, BISCUITS WITH INTEGRAL (BEANS) WHEAT FLOUR AND ROASTED COCOA GRAIN 19% AND WITH COCOA CREAM TABLE 34%

Ingredients: sugar, vegetable palm fats (hydrogenated and non-hydrogenated in variable proportions), dairy products 12% (skimmed milk powder, whey powder, whole milk powder in variable proportions), integral (graham) wheat flour 6%, cocoa powder with reduced cocoa butter content 5.5%, wheat flour, cocoa butter, cocoa mass, starch syrup, invert sugar syrup, defatted soy flour, barley malt extract, bran for human consumption (wheat), butter (milk), coconut flour, roasted crushed cocoa beans 0.5%, hazelnut / hazelnut paste, emulsifiers soy lecithin and E476, table salt, dough raising agents: E530ii and E500ii and flavors. Milk chocolate mass contains: min 25% of total dry matter of cocoa parts. Milk chocolate mass contains vegetable fat with cocoa butter. Store at a temperature of 15 ° C-20 ° C, in a dry place.

Nutritional value 100g

Energy value 2223 kJ / 532 kcal

Fat 29g

of which saturated fatty acids 9.4g

Carbohydrates 62g

of which sugars 54g

Protein 6.6g

Salt 0.8g