Guideline Daily Amounts
- 12%of the reference intake
- 12%of the reference intake
- 27%of the reference intake
- 33%of the reference intake
- 3%of the reference intake
INGREDIENTS: Sugar, Milk Chocolate (19%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Whey Powder (Milk), Milk Fat, Palm Oil, Emulsifier (Soya Lecithins), Sal Fat, Mango Kernel Fat, Shea Fat], Sweet Decorations (14%) [Sugar, Glucose Syrup, Palm Oil, Water, Wheat Starch, Stabilisers (Tragacanth, Xanthan Gum), Humectant (Glycerol), Rapeseed Oil, Whey Powder (Milk), Colours (Beetroot Red, Anthocyanins, Curcumin, Vegetable Carbon), Rice Flour, Shea Fat, Invert Sugar Syrup, Maize Starch, Acidity Regulator (Citric Acid), Palm Kernel Oil, Emulsifiers (Soya Lecithins, Mono- and Diglycerides of Fatty Acids, Sunflower Lecithins), Thickener (Acacia Gum), Coconut Oil, Glazing Agent (White and Yellow Beeswax), Maltodextrin, Dried Egg White, Flavouring, Spirulina Concentrate], Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Glucose Syrup, Butter (Milk), Pasteurised Egg, Fat Reduced Cocoa Powder, Soya Flour, Invert Sugar Syrup, Pasteurised Egg White, Humectant (Glycerol), Dried Skimmed Milk, Palm Kernel Oil, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Palm Oil, Maize Starch, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Soya Lecithins), Acidity Regulator (Sodium Acetate), Rapeseed Oil, Preservatives (Acetic Acid, Potassium Sorbate), Dried Egg White, Flavouring.
Number of uses
Preparation and Usage
Remove outer packaging before cutting. Place cake still on its board on a firm surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between slices.
|Typical Values||Per 100g||1/12 of a cake (56g)|
|Energy||1729kJ / 412kcal||968kJ / 230kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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