Name of the food
Petit cocoa croissant. Pastry product.
Size: 280 Millimetres x 55 Millimetres x 250 Millimetres
Clear content: 120 Grams
Conservation Store in a cool, dry place away from light.
WHEAT flour, water, vegetable fats (palm, palm kernel) in variable proportions, sugar, defatted cocoa powder (2%), dextrose, whey powder (MILK), vegetable oils (sunflower, soy) in variable proportions, EGG yolk (*) (1%), emulsifiers: E-471, E-472e and SOY lecithin, salt, MILK proteins, preservatives: E-202 and E-282, yeast, stabilizer: E-412, coloring: carotenes and flavorings. (*) Eggs from free-range hens in the henhouse. May contain traces of NUTS, MUSTARD, SESAME SEEDS and/or derived products.
Declaration of allergenskeyboard_arrow_down | |
---|---|
Egg | It contains |
Milk | It contains |
Nuts | Can contain |
Sesame seeds | Can contain |
Cereals with gluten | It contains |
Soy | It contains |
Mustard | Can contain |
Wheat | It contains |
Portion of: 15 GR |
IR/VRN | keyboard_arrow_down | ||
Energy (kJ) | Approximate | 305 kJ | - | |
Energy (Kcal) | Approximate | 73 Kcal | - | |
fat, total | Approximate | 4.4 g | - | |
Of which: fatty acids, total saturated | Approximate | 2.6 g | - | |
Carbohydrates | Approximate | 7.4 g | - | |
Of which: Sugars | Approximate | 3.2 g | - | |
Dietary fiber | Approximate | 0.4 g | - | |
Proteins | Approximate | 0.9 g | - | |
Salt | Approximate | 0.01 g | - |
Portion of: 100 GR |
IR/VRN | keyboard_arrow_down | ||
Energy (kJ) | Approximate | 2035 kJ | - | |
Energy (Kcal) | Approximate | 488 Kcal | - | |
fat, total | Approximate | 29 g | - | |
Of which: fatty acids, total saturated | Approximate | 17 g | - | |
Carbohydrates | Approximate | 49 g | - | |
Of which: Sugars | Approximate | 21 g | - | |
Dietary fiber | Approximate | 2.7 g | - | |
Proteins | Approximate | 6.3 g | - | |
Salt | Approximate | 0.65 g | - |
Image
08410087122441
Avinguda D'Alacant, 134
46702
Gandía
VALENCIA
T. (+34)961021000 / F. 961021001
Vicky Foods Products
GTIN: 8410087122441
Provider internal code: 103906
Release date to the market: April 20, 2017