Project Description

RB CHOCOLATE 20% WITH COCOA FILLING 27%, BISCUITS WITH INTEGRAL WHEAT FLOUR AND BAKED COCOA GRAIN 19% AND WITH COCOA CREAM TABLE 34%

Ingredients: sugar, vegetable palm fats (hydrogenated and non-hydrogenated in variable proportions), vegetable oil (sunflower), dairy products (skimmed milk powder, whey powder, whole milk powder), integral (graham) wheat flour 6%, cocoa powder with reduced cocoa butter content 5.5%, wheat flour, starch syrup, invert sugar syrup, cocoa butter, cocoa mass, defatted soy flour, butter (milk), roasted crushed cocoa beans 0.5%, barley malt extract, bran for human use (wheat), coconut flour, hazelnut / hazelnut paste, emulsifiers soy lecithin and E476, table salt, dough raising agents: E530ii and E500ii and flavorings. 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 2215 kJ / 530 kcal

Fat 28g

of which saturated fatty acids 12g

Carbohydrates 63g

of which sugars 43g

Protein 6g

Salt 0.6g