60190

Mango chocolate cake 300g x 9

ready baked, frozen

Dark cocoa sponge bases connected with a bit of salty crispy praline layer made of chocolate, cookie crumbs, and almond. Bases are topped with creme made of cream cheese and cream, flavored with natural mango puree. The cake is covered with mango jelly.

Private Label possibility
PL minimum volume 30 000 packages/year
PL minimum production batch = 5 pallets

 



Ingredients:
Mango puree 20% (incl. preservative: E202), CREAM (incl. stabiliser: E407), praline 11% (white chocolate 28% (whole MILK powder, sugar, cocoa butter, emulsifier: lecithin (SOY), natural vanilla flavoring), cookie (WHEAT flour, sugar, MILK fat, skimmed MILK powder, BARLEY malt flour, salt), vegetable oils (palm, sunflower, palm kernel, coconut), sugar, WHEY powder, ALMOND, MILK fat, caramel, emulsifier: lecithin (SOY), salt, flavourings), jelly (sugar, water, glucose-fructose syrup, thickener: pectin, acidity regulators: citric acid, sodium citrate; preservative: E202), CREAM CHEESE 10% (incl. acidity regulator: citric acid, salt, stabilisers: E410, E407), sugar, liquid whole EGG, water, WHEAT flour, biscuit mix 2.2% (low fat cocoa 39%, WHEAT starch, sugar, raising agents: E450, E500; rice flour, emulsifiers: E471, E475, lecithin; dextrose (incl. WHEAT), salt, natural vanilla flavouring, rapeseed oil, thickener: E415, enzyme (WHEAT), gelatin (bovine), humectant: glycerin, emulsifying mix (water, emulsifiers: E471, E475; natural orange flavouring), salt, acidity regulator: citric acid. Chocolate content: 4%. Origin of the primary ingredient: EU. May contain traces of nuts.

Average nutritional values per 100g:

Energy 1276kJ / 304kcal
Fats 16g
of which saturated fats 8,7g
Carbohydrates 35g
of which sugars 27g
Fiber 1,4g
Protein 4,8g
Salt 0,39g

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

Best before at -18ºC: 365 days

Usage instructions:
Thaw for 10 hours at +2...+6°C. Shelflife after thawing 5 days at +2...+6°C.


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Minimum order quantity: 440

Order increment: 88

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