Pop Tarts Brown Sugar Cinnamon 384 g
Pop Tarts Brown Sugar Cinnamon 384 g
Pop Tarts Brown Sugar Cinnamon 384 g
    Pop Tarts Brown Sugar Cinnamon 384 g
    Pop Tarts Brown Sugar Cinnamon 384 g
    Pop Tarts Brown Sugar Cinnamon 384 g

    Pop Tarts Brown Sugar Cinnamon

    384 g
    In stock
    Tax included

    Den virkelig lækre kombination af puddersukker og kanel kommer til sin ret i hver eneste bid af glasur, fyld og gylden kage.

    enriched flour, WHEAT flour, Niacin (vitamin B3), iron, thiamin (vitamin B1), riboflavin (Vitamin B2) [E101], folic acid (vitamin B9), sugar, SOYbean oil, palm oil, TBHQ (to preserve freshness) [E319], corn syrup, dextrose, high fructose corn syrup, cracker meal / breadcrumbs (contains WHEAT), cane molasses, salt, calcium carbonate [E170], sodium carbonates / baking soda [E500], diphosphates / sodium acid pyrophosphate [E450], calcium phosphates [E341], cinnamon, WHEAT starch, gelatine, plain caramel [E150a], SOYA lecithin [E322], palmitat (vitamin A), vitamin B6
    Allergy Advice Contains
    Wheat, Soya
    Celery Free, Crustaceans Free, Egg Free, Fish free, Lupin Free, Milk free, Molluscs free, Mustard Free, Nut free, Peanut free, Sesame Free, Sulphites Free
    Due To possible risk Of fire, never leave your toasting appliance or microwave unattended, If pastry is overheated, frosting/filling canbecome extremely hot And could cause burns
    Prepare and Use
    Toaster: 1. Remove from pouch before heating. 2. Warm pastry in toaster at lowest heat setting. 3. Cool briefly before handling., Microwave: 1. Remove from pouch before heating. 2. Place pastry on microwave safe plate. 3. Heat on high for 3 seconds. 4. Cool briefly before handling.
    Country of Origin
    Dietary Information
    Suitable for vegetarians
    Nutritional Information Per 100 g
    Energy: 1757 KJ / 420 Kcal. Protein: 4 g. Carbohydrate: 70 g. -Of which Sugars: 30 g. Fat: 14 g. -Of which Saturates: 5 g. Fibre: 2 g. Salt: 0,85 g.
    New product
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    Traceability :

    Optimal use date :


    Lot number :

    GB2 18:21

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