Caramel cake 600g (L) x 6
Three lactose free sponge bases is layered with toffee filling and vanilla flavored whipped cream. The cake is covered with toffee and the edge is decorated with whipped cream rosettes. Lactose free. No added gluten.
Private Label possibility.
PL minimum volume 10 000 packages/year
PL minimum production batch = 5 pallets (1200 cakes).
Ingredients:
Lactose-free whipped cream [water, fully hydrogenated vegetable fats and oils (palm kernel, sunflower), sugar, stabilisers: E420ii, E464, E340ii, E412, E415; emulsifiers: E481, E471, E475; salt, flavourings], whole EGG mass , lactose-free toffee filling 16% [sugar, starch syrup (wheat or corn), water, lactose-free BUTTER, lactose-free MILK powder, thickeners: pectin, E509, E452; salt, food coloring: caramel syrup, flavoring agent, preservative: potassium sorbate], sugar, WHEAT starch, water, lactose-free heavy cream (CREAM, stabilizer: carrageenan, enzyme: lactase), sprinkling (puffed rice, sugar, glucose syrup, caramelized sugar, sunflower oil, honey), cream stabilizer (sugar, maltodextrin, natural Bourbon vanilla flavouring), emulsifier (water, emulsifiers: E471, E475; carriers: E420, ethanol; natural orange flavoring), baking powder, thickeners: xanthan gum, guar gum; baking soda. Origin of the primary ingredient: EU.
May contain traces of nuts, and soy.
Average nutritional values per 100g:
| Energy | 1470kJ / 350kcal |
| Fats | 16g |
| of which saturated fats | 12g |
| Carbohydrates | 48g |
| of which sugars | 31g |
| Fiber | 0,4g |
| Protein | 3,2g |
| Salt | 0,47g |
Transport and storage conditions:
At -18°C. Do not re-freeze defrosted products.
Best before at -18ºC: 365 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, unpacked 12 hours.
Private Label