Caramel cake 600g (L) x 6
Three lactose free sponge bases is layered with toffee filling and vanilla flavored whipped cream. The cake is covered with toffee and the edge is decorated with whipped cream rosettes. Lactose free. No added gluten.
Private Label possibility.
PL minimum volume 10 000 packages/year
PL minimum production batch = 5 pallets (1200 cakes).
Ingredients:
Lactose free whipped cream (water, fully hydrogenated palm fat and oils (rapeseed, sunflower, corn and SOY), sugar, stabilizers: E420, E464, E340, E412, E415; emulsifiers: E481, E471, E475; salt, flavourings), lactose free toffee filling (sugar, starch syrup (corn), water, lactose free BUTTER, thickeners: E407, E509, E452; salt, food colouring: caramel syrup, flavourings, preservative: potassium sorbate), lactose free CREAM, water, whole EGG liquid, gluten free WHEAT starch, sugar, crumb (puffed rice 46,1%, sugar, glucose syrup, caramelized sugar, sunflower oil, honey), potato starch, modified starch (corn), gelling agent: gelatin, leavening agents: diphosphates, potato flour, baking soda; thickener: xanthan gum. Origin of the primary ingredient: EU.
May contain traces of nuts.
Average nutritional values per 100g:
| Energy | 1075kJ / 256kcal |
| Fats | 15,5g |
| of which saturated fats | 12,2g |
| Carbohydrates | 26,5g |
| of which sugars | 18,8g |
| Fiber | 5,5g |
| Protein | 2,9g |
| Salt | 0,7g |
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, unpacked 12 hours.
Private Label