INGREDIENTS:
Sheep’s milk RICOTTA, sugar , sponge cake(EGGS., rice starch, brown rice flour, sugar, potato starch, dried corn sourdough, dextrose, vegetable fiber: psyllium, inulin, quinoa flour, millet flour, teff flour, LUPIN flour, and buckwheat flour, thickeners: hydroxypropyl methylcellulose; PEAS protein, E475, E470, E422, E464), royal pasta (flour from ALMONDS, sugar, glucose, almond essence, E407, E202, E330, E466), chocolate chips (sugar, cocoa butter, cocoa paste, E322), candied cherry, E330, E127,glucose-fructose syrup, E202, SULPHUR DIOXIDE, E133.
Produced in a laboratory where milk, sesame, lupine and nuts are used.
Net weight:
150 g.
To be consumed preferably:
Within 5 days from the date of production.
Mode of preservation:
In the refrigerator at 0-4°C.
