Strawberry and chocolate cake 730g x 6

ready baked, frozen

Two cocoa sponge bases and one light sponge base, layered with strawberry curd cream and strawberry jam. Coated with strawberry jelly and decorated with whipped cream rosettes. The side of the cake is covered with chocolate chips.

Private Label possibility.

PL minimum volume 10 000 packages/year
PL minimum production batch = 5 pallets (1200 cakes).

whipped cream (water, partially hydrogenated palm oil, sugar, glucose, emulsifiers: E472b, SOY lecithin, E472e, E433; MILK protein, water, stabilizers: E464, E460i, E420i; acidity regulators: E331, E339b; salt, flavourings), CURD 19,3%,strawberry jam 10,6% (strawberries 55%, sugar, thickener: modified starch, freeze dried strawberries 3%, acidity regulator: citric acid, preservative: potassium sorbate, flavourings), water, sugar, WHEAT flour, whole EGG powder, chocolate 6% (cocoa mass 52%, sugar, cocoa butter, emulsifier: SOY lecithin, flavourings), jelly (glucose-fructose syrup, water, sugar, gelling agents: pectin, carrageenan, E415; acidity regulators: citric acid, E331, E341), gelatine, fat-reduced cocoa powder, biscuit mix (emulsifiers: E472b, E475; skimmed MILK powder, raising agents: sodium diphosphate, baking soda; salt, thickener: xanthan gum, flavourings), flavouring (strawberry), food colouring: carmine. Origin of the primary ingredient: EU.

Average nutritional values per 100g:

Energy 928kJ / 221kcal
Fats 9,5g
of which saturated fats 7,4g
Carbohydrates 29g
of which sugars 22g
Fiber 1,04g
Protein 5,2g
Salt 0,1g

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

Best before at -18ºC: 365 days

Usage instructions:
Thaw at +2...+6 °C 10 hours. After thawing keep at +2...+6 °C. After thawing keep at +2...+6 °C. Use by: in package 5 days.

Private Label

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Minimum order quantity: 200

Order increment: 40