Marzipanstollen

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Marzipanstollen
Urkunde 2008 Stollenprüfung Vereinigung der Backbranche (4,85 von 5 Punkten)
Pictures exemplary

Ingredients:

21% raw marzipan (almond; sugar; glucosesirup); wheat flour; 20% sultanas; 13% Butter; milk; sugar; Sukkade (Cedernfruchtschalen; glucosesirup; sugar); Butterreinfett; almond; yeast; orange peel; dextrose; Rum; Kartoffelstärke; Bittermandeln; glucosesirup; salt; pflanzliches Fett; lemon peel; spice; flavour; natürlicher Vanille-Extrakt

Notice for allergic person: Allergens according to the EU list

cereals containing glutenmilknuts

Nutritional value***:

per 100g
% GDA*
Energy:1832 kj
438 kcal
22 %
Fat:13.322.7 g
32 %
thereof saturated fatty acids:9.49.4 g
47 %
Carbohydrate:16.249.5 g
18 %
thereof Sugar:33.333.3 g
37 %
Dietary Fiber:4.14.1 g
16 %
Protein:7.87.8 g
16 %
Salt:0.320.32 g
5 %
Other:15.58

Storage:

Our Marzipanstollen will keep 4 months at 12 to 15°C (62 to 66°F) and 60 to 70 % relative humidity. A dry basement or unheated room are best suited to store the stollen. Avoid direct sunlight. Slice the Marzipanstollen in the center of the loaf then push the two leftover pieces together, tightly close the bag and the stollen will remain fresh.

*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.

***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: 22nd January 2017

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