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Passion fruit cake 350g x 9

ready baked, frozen

Double layer cream cake with passion fruit puree. Top surface glazed with passion fruit jelly.

Private Label possibility
PL minimum volume 30 000 packages/year
PL minimum production batch = 5 pallets


Whipping mix (BUTTERMILK, vegetable oils (palm, coconut, rapeseed); fully hydrogenated palm oil, modified corn starch, emulsifiers: E472b, E435, E433; flavouring, stabiliser: E407, colour: beta-carotene), water, creme powder (sugar, modified starch, gelatine, skimmed MILK powder, colour: E160a, thickener: E401, flavouring (MILK), acidity regulators: E450, E263, E516; salt), passionfruit jelly 8% (glucose syrup, passionfruit 35%, water, sugar, thickener: E1442 (corn), acidity regulator: E325, flavouring, preservative: E202, colour: E160a), WHEAT flour, whole EGG liquid, sugar, jelly (glucose-fructose syrup, water, sugar, gelling agents: pectine, carrageenan, xantham gum, E508; acidity regulators: citric acid, E331(iii), E341(iii), preservative: E202), passion fruit puree 1,7% (passion fruit 90%, sugar), rapeseed oil, WHEY podwer, humectant: glycerine, raising agent: baking soda, emulsifiers: E471, E475; flavourings, stabilizer: E450i, colour: beta-carotene, acidity regulator: citric acid, salt, thickener: xantham gum. May contain traces of soy and nuts.

Average nutritional values per 100g:

Energy 1247kJ / 297kcal
Fats 16g
of which saturated fats 11g
Carbohydrates 35g
of which sugars 25g
Fiber 0.71g
Protein 4g
Salt 0.2g

Transport and storage conditions:
At -18°C. Do not re-freeze defrosted products.

Best before at -18ºC: 365 days

Usage instructions:
Thaw for 10 hours at +2...+6°C. Shelflife after thawing 7 days at +2...+6°C.

Private Label

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Minimum order quantity: 440

Order increment: 88