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DR.SCHAR (SCHAER) SPA
Schar Maxi Sorrisi Biscuits With Cream To the Cacao 250 G
Schar Maxi Sorrisi Biscuits With Cream To the Cacao 250 G
Regular price
€4,42 EUR
Regular price
€5,20 EUR
Sale price
€4,42 EUR
Taxes included.
Shipping calculated at checkout.
Quantity
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MINSAN: 971608157
EAN: 8008698004630
DITTA: DR.SCHAR (SCHAER) SPA
Schär
Maxi Sorrisi
Description
Biscuits Gluten-free with cream to the cacao.
Product free from frumento e preservatives.
Ingredients
Cream to the cacao 39% (sugar, destrosio, lactose, grasso of cocco, cacao magro in powder 12%, grasso of palma, milk intero in powder, flavor natural; emulsionante: lecitina of soia), farina of mais, starch of mais, sugar, grasso of palma, uova, milk intero in powder, burro (milk), syrup of glucosio, starch of mais modificato, starch of rice, sale marino; agenti lievitanti: carbonato acid of ammonio, carbonato acid of sodium; flavor natural.
Free from gluten. Contains lactose. Può contenere tracce of lupino.
Features nutrizionali
Storage
Conservare in place cool e dry.
Shelf life a package integra: 12 months.
Size
Package from 250 g.
Cod. 100304
Biscuits Gluten-free with cream to the cacao.
Product free from frumento e preservatives.
Ingredients
Cream to the cacao 39% (sugar, destrosio, lactose, grasso of cocco, cacao magro in powder 12%, grasso of palma, milk intero in powder, flavor natural; emulsionante: lecitina of soia), farina of mais, starch of mais, sugar, grasso of palma, uova, milk intero in powder, burro (milk), syrup of glucosio, starch of mais modificato, starch of rice, sale marino; agenti lievitanti: carbonato acid of ammonio, carbonato acid of sodium; flavor natural.
Free from gluten. Contains lactose. Può contenere tracce of lupino.
Features nutrizionali
| Valori medi | for 100 g |
| Energy Fats - of cui acidi fats saturi Carbohydrates - of cui sugars Fiber Proteins Sale |
1988 kJ/474 kcal 19 g 13 g 70 g 34 g 3 g 4,2 g 0,45 g |
Storage
Conservare in place cool e dry.
Shelf life a package integra: 12 months.
Size
Package from 250 g.
Cod. 100304
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