Fondants Lemon

Description

Fondants Lemon
Pâtisseries fondantes Powder amande and with pépites Lemon.
Barcode: 000051

Certified as: Point Vert, Made in in France

Ingredients: Sugar, white _Eggs frais, Powder _amande 16.5%, beurre pâtissier, Corn Flour, pépites Lemon 7% (Sugar, Apple, pulpe from Lemon 18.1%, Dextrose, Fibers ananas, gélifiant : alginate from Sodium, Correctors Acidit : Citric Acid – citrates from Potassium, Stabilizer : phosphates from Calcium, Aroma Naturel from Lemon, Food Coloring : curcumine), Eggs frais, Glucose Syrup-Fructose, Stabilizer : glycérol, Powder from Lemon 0.9 % (équivalent à 5% from Juice from Lemon) (jus Concentrate from Lemon, Maltodextrine), Salt, Powders à lever : Carbonates from Sodium – diphosphates (Corn), Aroma Naturel from Lemon. *% exprimé sur les pépites équivalent à 1.2% sur l’ensemble du produit.

Shipped from: France – France

Manufacturer:
Bijou 87500, France

Available at the following stores: Correspondance

Weight: 660 g (30 étuis individuels)

Serving size: 22 g

Food Traces: Nuts, Soybeans / Fruits à coque,Soja

Number of additives / E-numbers: 7 – e100,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.), e332,e401,e422,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),e500

National Nutrition Category: Sugary Snacks / Biscuits and cakes

Nutrition Facts: