Chocolate and banana cake 650g x 6
Three cocoa sponge bases is layered with banana cream. The cake is covered with chocolate gel and the side is covered with chocolate sprinkles.
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), water, chocolate gel 10% (chocolate powder 43% (sugar, cocoa), glucose-fructose syrup, water, sugar, modified starch, colour: caramel, gelling agent: pectin, acidity regulator: tartaric acid, preservative: potassium sorbate, flavourings), banana filling 9.2% (sugar, banana 30%, water, modified starch, acidity regulator: citric acid, thickener: gellan gum, food colour: beta-carotene, preservative: E202), sugar, liquid whole EGG, WHEAT flour, chocolate 3,8% (cocoa mass 52%, sugar, cocoa butter, emulsifier: lecithin (sunflower), flavourings), low-fat cocoa powder, biscuit mix (emulsifiers: E475, E472b; skimmed MILK powder, raising agents: sodium diphosphate, baking soda; salt, thickener: xanthan gum, flavourings), natural flavourings (banana, Bourbon vanilla), maltodextrine, food colour: curcumin. Origin of the primary ingredient: EU. May contain traces of nuts.
Average nutritional values per 100g:
|Energy||1125kJ / 268kcal|
|of which saturated fats||9,9g|
|of which sugars||31g|
Transport and storage conditions:
At -18°C. Do not re-freeze defrosted products.
Best before at -18ºC: 365 days
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.
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Minimum order quantity: 200
Order increment: 40