WALNUT AND EGG CREAM CAKE

Nutritional information

INGREDIENTS

Walnut Muffin [pani soft walnut(70%) (sugar, WHEAT flour, WHEAT starch, ground NOZ (6%), sweetener (E420), MILK powder, pre-gelatinized modified starch, vegetable fat (refined palm oil, glucose syrup, MILK protein), OAT flakes, emulsifiers (E450 and E500), salt, flavors, thickener (E415), colorant (E150c)), pasteurized liquid egg(19%) (EGGS), edible oil(17%) (SOYBEAN, STONE NUT), nut kernels(4%) (NOZ)], credin egg cream (sugar, water, glucose syrup, pasteurized egg, modified starch (from corn), acidity regulator (E334, E516), preservative (E202), thickener (E415), salt, coloring (radish concentrate, apple blackcurrant, E160a)), Chantilly LQP [pasteurized cream 40% MG (Origin Portugal)(83%) (MILK), white sugar(17%)], egg yolks (pasteurized egg yolk, sugar, eggs, water), walnuts, large fragments (TREE NUTS).

NUTRITIONAL STATEMENT (per 100g)

Energy: 2079 KJ / 497 Kcal Fats: 31 g, of which saturated: 5,2 g Carbohydrates: 49 g, of which sugars: 31 g Fiber: 0,7 g Protein: 4,8 g Salt: 0,10 g

ALLERGENS

Contains: Gluten, Eggs, Peanuts, Soy, Milk, Nuts

It May contain traces of Sesame Seed, Sulfur Dioxide/Sulfites

PRODUCT CHARACTERISTICS

READY TO EAT
Conservation: keep at 0 to 5ºC (Cooling temperature)

Shelf life:1 day

PRODUCT SPECIFICATIONS

Portion: 1000g