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Filler Cakes Banoffee Biscuit Cake 800g

Filler Cakes Banoffee Biscuit Cake 800g

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Food energy
329.00kcal
Protein
5.00g
Carbohydrates
45.80g
Fat
14.90g
Made in
Ukraine
Trademark
Filler Cakes
Ingredients
  • Confectionery cream (water, palm kernel oil (fully hydrogenated), sugar, milk protein, emulsifiers: E472, E322, E472e; stabilizers: E460, E466, E340; cream flavor, dye E160a), food chicken eggs, sugar, confectionery mass 13/5% (sugar, vegetable fats (palm and sunflower oils in natural and partially hydrogenated form in variable proportions, cocoa powder, whey powder, cocoa mass, emulsifier: soy lecithin (E322), Vanillin and Chocolate flavors, edible salt), gel filler "Banana" 13.2% (drinking water, sugar, glucose-fructose syrup, stabilizers: starch, E407 and E404, banana flavor, edible salt, dyes: titanium dioxide and beta carotene, preservatives : sorbic acid and lactic acid), premium wheat flour, Cold Jel pallet (glucose-fructose syrup, drinking water, sugar, dragneers (agar, pectin, E450i), dextrose, acidity regulators (citric acid, sodium citrate j), preservative potassium sorbate, flavoring "Apricot", alcohol), paste-emulsifier for beating biksvits "Ikogel" (drinking water, sugar, mono- and diglycerides of fatty acids E471), baking powder food dough (wheat flour, sodium bicarbonate E500, baking powder E450, acidity regulator - citric food E330), decor "Miror Choco" (sugar, glucose-fructose syrup, drinking water, modified corn starch E1442, cocoa powder, caramel dye E150, acidity regulator citric acid, preservative potassium sorbate, alcohol), Vanillin flavoring, table margarine (refined deodorized vegetable fats and oils, including partially hydrogenated and natural palm oil; prepared water, emulsifiers (E471, E475), edible salt, preservative potassium sorbate, flavorings ("Butter", "Baked milk"), acidity regulator citric acid, Bavrnik B-carotene), flavoring agent "Brioche", baking powder: ammonium carbonate salt Е503, baking soda Е500, table salt, sunflower oil, table vinegar, preservative sorbic acid Е202.