Packaged Food Products / Dry Food Products / Biscuits
About the product
Description
Name of the food
Organic buckwheat cookies
Size: Centimetres x 16 Centimetres x Centimetres
Clear content: 200 Grams
Features
- Organic cookies made with buckwheat flour, highly nutritious and gluten-free. Made with organic ingredients. Contains olive and sunflower oil, and is low in saturated fat. Dairy-free and egg-free.
Conservation
Conservation Store in a cool, dry place.
Recommendation for use Cookie tradizional bat bezala.
Useful life
365días
Ingredients
Ingredients
Buckwheat flour* (46%), whole cane brown sugar*, corn starch*, vegetable oils (sunflower and olive)* (12.1%), rice maltodextrin*, emulsifier: lecithins [soy], raising agents (ammonium bicarbonate, sodium bicarbonate), sea salt, natural flavoring, antioxidants (rosemary extract*, tocopherol-rich extract), cinnamon*. *Ingredients from organic farming.
Declaration of transgenics
Yes
No
| Declaration of allergenskeyboard_arrow_down | |
|---|---|
| Soy | It contains |
| Cereals with gluten | It contains |
| Wheat | It contains |
Nutritional information
| Portion of: 100 GR . |
IR/VRN | keyboard_arrow_down | ||
| Energy (kJ) | Approximate | 1831 kJ | - | |
| Proteins | Approximate | 5.8 g | - | |
| Salt | Approximate | 1.1 g | - | |
| Energy (Kcal) | Approximate | 445 Kcal | - | |
| fat, total | Approximate | 14.3 g | - | |
| Of which: fatty acids, total saturated | Approximate | 1.5 g | - | |
| Monounsaturated fatty acids | Approximate | 11.3 g | - | |
| Polyunsaturated fatty acids | Approximate | 1.5 g | - | |
| Carbohydrates | Approximate | 72 g | - | |
| Of which: Sugars | Approximate | 19 g | - | |
| Dietary fiber | Approximate | 2.3 g | - | |
Multimedia
Santiveri Bio Buckwheat Cookies 200 g
Image
Santiveri Bio Buckwheat Cookies 200 g
Commercial information
Contact
C/ Encuny, 8
08038
Barcelona
BARCELONA
T. (+34)932986800 / F. 983882011
Provider
CASA SANTIVERI
Identifiers
GTIN: 8412170040144
Provider internal code: 55071001
Commercial brand
Santiveri
New
Release date to the market: October 17, 2018