Red velvet cake 540g x 6
Soft, airy layers of deep red sponge cake, harmonized with a rich and slightly sour cream cheese-whipped cream. The cake is covered with a thick layer of dark red crumbs and crowned with delicate white glaze decorative elements.
Private Label possibility.
PL minimum volume 10 000 packages/year
PL minimum production batch = 5 pallets (1200 cakes).
Ingredients:
whipping cream (CREAM, stabilizer: carrageenan), Red Velvet cake premix 22% (sugar, WHEAT starch, WHEAT flour, MILK protein, raising agents: E450i, E500ii; acidity regulator: calcium carbonate; salt, colours: E120, beta-carotene; emulsifiers: E472a, E472b (MILK); thickener: E415; flavouring), rapeseed oil, whole EGG liquid, cream cheese (CREAM, lactic acid bacteria culture, rennet, salt, fiber, stabiliser: locust bean gum), whipping cream (sweet BUTTERMILK, vegetable oils (palm kernel, coconut, palm, rapeseed), fully hydrogenated palm kernel oil, modified starch, emulsifiers: E472b, E435, E433; flavouring, stabiliser: carrageenan; colour: beta-carotene), cream stabilizer (sugar, dextrose, modified starch, low-fat CREAM CHEESE powder, bovine gelatine, flavouring, acidity regulator: citric acid), water, sugar, white glaze (sugar, fully hydrogenated palm kernel fat, SKIMMED MILK powder, LACTOSE, emulsifier: lecithins; flavourings), emulsifier (emulsifiers: E471, E475, E432; natural orange flavouring). Origin of the primary ingredient: EU.
May contain small traces of nuts and soy.
Average nutritional values per 100g:
| Energy | 1630kJ / 388kcal |
| Fats | 27,7g |
| of which saturated fats | 12g |
| Carbohydrates | 30,5g |
| of which sugars | 19,9g |
| Fiber | 0,62g |
| Protein | 4g |
| Salt | 0,38g |
Transport and storage conditions:
At -18°C. Do not re-freeze defrosted products.
Best before at -18ºC: 270 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