Chocolate and banana cake 650g x 6

ready baked, frozen

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
Fats 12g
of which saturated fats 9,9g
Carbohydrates 37g
of which sugars 31g
Fiber 1,4g
Protein 3,2g
Salt 0,09g

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