Last updated 04.06.2018

Salted caramel cake 1800g / 16 slices

Net weight: 1800g

Light sponge base cake with nut flavoured curd with rye whipped cream. Covered with salted caramel and decorated with crispy salted granules. Deep-frozen.

 

3 units/box64 boxes/pallet

Ingredients

  • Nut flavoured RYE bread CURD (CURD, CREAM, sugar, RYE flour, RYE malt, caraway seeds), caramel filling with sea salt 17% (sugar, glucose-fructose syrup, humectant: glycerine, palm oil, skimmed MILK powder, modified starch, emulsifiers: E460, 435; sea salt, caramel syrup, preservative: potassium sorbate), whipping cream mix (BUTTERMILK, vegetable oils ( palm, rapeseed, coconut), fully hydrogenated palm oil, modified starch, stabiliser: carrageenan), sugar, WHEAT flour, whole EGG liquid, water, gelatine, cocoa butter, condensed whole MILK, glycose syrup, WHEY powder, cocoa mass, OAT flour, WHEAT malt flour, coconut fat, rapeseed oil, humectant: glycerine, dextrose, emulsifiers: SOY lecithin, mono- and diglycerides of fatty acids, E475; flavourings, raising agent: baking soda, acidity regulators: E450i, citric acid, E500ii; salt, food colours: beta carotene, E151, carmine; thickeners: pectin, E466, xanthan gum. May contain traces of nuts.

     

Nutritional value per 100g

  • Energy value
    1150kJ/274kcal
  • Fats
    11,5g
  • of which saturated fatty acids
    6,6g
  • Carbohydrates
    36,9 g
  • of which sugars
    34,8 g
  • Fibres
    0,7g
  • Proteins
    5,8 g
  • Salt
    0,4g

Transport and storage conditions

  • At  –18 °C.

    Do not refreeze defrosted products.  

Preparation instructions

  • Remove protective foil and defrost 10 hours at temperature +2…+6°C.

Best Before

  • at -18°C
    270 days
  • after defrosting +2°...+6°C
    4 days