Poppystollen

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kg

Price**:

18,00 € / kg change currency

Shipping-Weight:

1300g

Shipping-Note:

We send this article worldwide.

Pictures exemplary

Ingredients:

wheat flour; Butter; sugar; 13%  Mohn; milk; sultanas; Butterreinfett; Eier; yeast; Cedernfruchtschalen; Bittermandeln; glucosesirup; dextrose; orange peel; wheat starch; Kartoffelstärke; lemon peel; salt; pflanzliches Fett; Rapsöl; spice; flavour; natürlicher Vanille-Extrakt

Notice for allergic person: Allergens according to the EU list

cereals containing gluteneggs and products thereofmilknuts

Nutritional value***:

per 100gper slice (67g)
% GDA* per slice (67g)
Energy:1710 kj
409 kcal
1140 kj
272 kcal
14 %
Fat:12.324.7 g16.5 g
24 %
thereof saturated fatty acids:12.412.4 g8.3 g
41 %
Carbohydrate:17.839.7 g26.5 g
10 %
thereof Sugar:21.921.9 g14.6 g
16 %
Dietary Fiber:4.14.1 g2.7 g
11 %
Protein:77 g4.6 g
9 %
Salt:0.240.24 g0.16 g
3 %
Other:24.26

Storage:

Our Poppystollen will keep 1 month at 6 to 8°C (45 to 49°F) and 60 to 70 % relative humidity. This is best acieved by storing in the refrigerator until consumed.
Our tip: remove Poppystollen from the refrigerator a half hour before consumption , in order to bring out the full flavor.
You can increase the shelf life by freezing, but it should be consumed within 2 to 4 days after defrosting.

*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.

**All prices include 7% taxes.Postage not included. We calculate your postage online.

***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.

last change: 29th April 2018

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