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Vel Pitar | Cozonac de la Buni cu nuca si cacao 600g
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Cozonac cu nuca si cacao.
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Informatii despre produs
Nutritie
| Grasimi | 15 g/100 g |
| Valoare energetica | 350 kcal/100 g |
| Glucide | 43 g/100 g |
| Fibre | 2.8 g/100 g |
| Sodiu | 0.5 g/100 g |
| Proteine | 10.4 g/100 g |
| Grasimi saturate | 3.8 g/100 g |
Nutritie
| Grasimi | 15 g/100 g |
| Valoare energetica | 350 kcal/100 g |
| Glucide | 43 g/100 g |
| Fibre | 2.8 g/100 g |
| Sodiu | 0.5 g/100 g |
| Proteine | 10.4 g/100 g |
| Grasimi saturate | 3.8 g/100 g |
Ingrediente
Faina alba de GRAU 650, apa, uleiuri vegetale(palmier, floarea-soarelui in proportii variate), zahar, galbenus de OU praf, sirop de glucoza-fructoza, drojdie, GLUTEN DIN GRAU, LAPTE praf, maia deshidratata din GRAU, sare iodata, arome, conservant(acid sorbic), emulsifiant(mono si digliceride ale acizilor grasi), agent de tratare a fainii(acid ascorbic), colorant(beta-caroten), proteine din LAPTE, zaharuri din LAPTE, acidifiant(acid citric). Umplutura cu NUCA SI cacao 35%: apa, zahar, NUCA 20%, PESMET(contine GRAU), cacao pudra 3.5%, albus de OU praf, amidon de porumb, alcool etilic de origine agricola, arome, conservant(acid sorbic).
Ingrediente
Faina alba de GRAU 650, apa, uleiuri vegetale(palmier, floarea-soarelui in proportii variate), zahar, galbenus de OU praf, sirop de glucoza-fructoza, drojdie, GLUTEN DIN GRAU, LAPTE praf, maia deshidratata din GRAU, sare iodata, arome, conservant(acid sorbic), emulsifiant(mono si digliceride ale acizilor grasi), agent de tratare a fainii(acid ascorbic), colorant(beta-caroten), proteine din LAPTE, zaharuri din LAPTE, acidifiant(acid citric). Umplutura cu NUCA SI cacao 35%: apa, zahar, NUCA 20%, PESMET(contine GRAU), cacao pudra 3.5%, albus de OU praf, amidon de porumb, alcool etilic de origine agricola, arome, conservant(acid sorbic).
Alergeni
Gluten, grau, pesmet, ou, nuca, lapte. Poate contine urme de soia si seminte de susan.
Alergeni
Gluten, grau, pesmet, ou, nuca, lapte. Poate contine urme de soia si seminte de susan.
Volum alcool
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Volum alcool
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