Guideline Daily Amounts
- 10%of the reference intake
- 12%of the reference intake
- 28%of the reference intake
- 22%of the reference intake
- 4%of the reference intake
INGREDIENTS: Sugar, Milk Chocolate Covering (21%) [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], Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Glucose Syrup, Butter (Milk), Sweet Decorations (7%) [Sugar, Palm Oil, Glucose-Fructose Syrup, Whey Solids (Milk), Cocoa Butter, Dried Skimmed Milk, Dried Whole Milk, Water, Glucose Syrup, Pork Gelatine, Emulsifiers (Soya Lecithins, Mono- and Diglycerides of Fatty Acids, Lecithins, Sucrose Esters of Fatty Acids), Flavouring, Maize Starch, Cornflour, Invert Sugar Syrup, Colours (Iron Oxides and Hydroxides, Beetroot Red, Riboflavin, Paprika Extract), Thickeners (Xanthan Gum, Acacia Gum), Palm Kernel Oil, Humectant (Glycerol), Stabiliser (Xanthan Gum), Spirulina Concentrate], Pasteurised Egg, Fat Reduced Cocoa Powder, Soya Flour, Invert Sugar Syrup, Pasteurised Egg White, Humectant (Glycerol), Palm Oil, Dried Skimmed Milk, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Maize Starch, Acidity Regulator (Sodium Acetate), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Soya Lecithins), 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||1/12th of a cake (51g)|
|Energy||1715kJ / 409kcal||874kJ / 208kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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