Sweet Dough

Description

pâte brisée sucrée

Barcode: 7613269211167

Certified as:

Ingredients: Corn Flour, margarine végétale salée (Fat from Palm, Colza Oil, Water, Starch Corn, Salt, Acidifiant: Citric Acid, Emulsifiers: E 471, E 475), Water, Sugar, jaune d’oeuf Powder (d’élevage sol), Aroma Naturel from Lemon with autres Natural Flavors, écorce from Lemon ( with Sugar, Water, essence from Lemon, Acidifiant: Citric Acid, Preservativess: E 202 and Desulphated from Sodium), Salt, Preservatives: E 202, Powders à lever: E 500, E 450, Starch Corn.

Shipped from: Switzerland

Manufacturer:
Anna’s Best

Available at the following stores:

Weight:

Serving size:

Food Traces: /

Number of additives / E-numbers: 7 – e202 (Potassium sorbate, the potassium salt of sorbic acid, is commonly used preservative in food with the European food additive number E202. Generally, it is synthetic, vegan and gluten-free), e223,e330 (Citric acid is compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus Fruits, kiwi, strawberries and many other Fruits. It is commercially prepared by fermentation of molasses with the mould Aspergillus niger. Citric acid has many functions – it enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. It increases gel strength in marmalades and decreases enzymatic browning in Fruits and Fruit products. Citric acid and citrates can normally be consumed by Muslims, Vegans and Vegetarians. Citric acid does not cause allergic reactions in people who are allergic to oranges and citrus Fruits, as it is commercially made from sugar, not Fruits.), e450 (Sodium pyrophosphate or E450 (a) is food additive. It is used in the food industry as an emulsifier, pH buffering agent and thickener. This product is very alkaline and should be handled with care. Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as leavening agent in bakery products; also, it maintains the color in processed potatoes and also prevents struvite crystal in canned Seafood. The European food additive number for it is E450(i). Generally, it is vegan and gluten free. SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad),e471,e475,e500

National Nutrition Category: unknown / unknown

Nutrition Facts: