Curd cake 830g x 6
Light biscuit is layered with vanilla curd cream. The side of the cake is covered with chocolate flakes. The surface is decorated with curd cream and chocolate glaze decorations.
Private Label possibility.
PL minimum volume 10 000 packages/year
PL minimum production batch = 5 pallets (1200 cakes).
CURD 17%, whipped cream (water, fully hydrogenated palm oil, sugar, glucose, emulsifiers: E472b, SOY lechitin, E472e, E433; MILK protein, stabilisers: E464, E460i, E420i; acidity regulators: E331, E339b; salt, flavourings), sugar, water, whole EGG mass, WHEAT flour, biscuit concentrate (WHEAT strach, WHEAT flour, skimmed MILK powder, emulsifiers: E472b, E475; raising agents: E450, E500; salt, flavourings, colours: E160a, E101), chocolate (cocoa mass 52%, sugar, cocoa butter, emulsifier: sunflower lecithin, flavour), cocoa glaze (sugar, fully hydrogenated palm kernel fat, low-fat cocoa powder 16%, emulsifier: sunflower lecithin, flavouring agent: vanillin), vanilla cream powder [powdered sugar, modified starch, MILK powder ( WHEY, vegetable fat, skimmed MILK, BUTTERMILK), anti-caking agent: silicon dioxide, WHEY powder, thickener: sodium alginate, flavour: vanillin, colour: beta-carotene], white glaze (sugar, fully hydrogenated palm kernel fat, skimmed MILK powder, LACTOSE (from milk), emulsifier: sunflower lecithin, flavour: vanillin). Origin of the primary ingredient: EU. May contain traces of nuts.
Average nutritional values per 100g:
|Energy||1079kJ / 257kcal|
|of which saturated fats||8,1g|
|of which sugars||27g|
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, unpacked 12 hours.
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Minimum order quantity: 200
Order increment: 40