Apricot cake 310g x 9
White sponge base covered with two cheesecake layers: white layer and light orange apricot-flavoured layer. The cake is covered with orange apricot jelly.
Private Label possibility
PL minimum volume 30 000 packages/year
PL minimum production batch = 5 pallets
Ingredients:
Whipping mix (BUTTERMILK, vegetable oils (palm kernel, coconut, palm, rapeseed), fully hydrogenated palm kernel oil, modified starch (corn), emulsifiers: E472b, E435, E433; flavouring, stabilizer: carrageenan (E407), colour: beta carotene (E160a)), QUARK 21%, apricot jelly 16% (sugar, apricot puree 20%, glucose-fructose syrup, water, gelling agent: pectins (E440), acidity regulators: citric acid (E330), sodium citrates (E331); natural flavouring, preservative: potassium sorbate (E202), colour: paprika extract (E160c)), apricot flavoured creme 11% (sugar, water, skimmed MILK powder, modified starch (corn), BUTTER, acidity regulator: citric acid (E330), flavouring, salt, colours: calcium carbonate (E170), beta carotene (E160a); preservative: potassium sorbate (E202)), water, sugar, WHEAT flour, whole EGG mass, apricot puree 2% (apricot 90%, sugar, antioxidant: ascorbic acid (E300), acidity regulator: citric acid (E330)), gelatine (bovine), rapeseed oil, humectant: glycerol (E422), salt, emulsifiers: E471, E475, E432, E450(i); raising agent: baking soda (E500), acidity regulator: citric acid (E330), stabilizer: xanthan gum (E415), natural orange flavouring, colour: beta carotene (E160a), enzymes. Origin of the primary ingredient: EU. May contain traces of soybeans, nuts.
Average nutritional values per 100g:
Energy | 1058kJ / 252kcal |
Fats | 9,7g |
of which saturated fats | 7,2g |
Carbohydrates | 36g |
of which sugars | 30g |
Fiber | 0,33g |
Protein | 5,3g |
Salt | 0,07g |
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.
Private Label