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- <lüde de sodium56.3%—
- Diplnosphate disoc Iie21.9%—
- Stabiliser10.9%—
- Mcncclycerides5.5%—
- é2.7%—
- Actde citrique2.7%—
- Wheat gluten1.4%—›
- Spice0.7%—›
- Arôrn< et s et à température ambiante0.7%—
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<lüde de sodium, diplnosphate disoc Iie), stabilisant (mcncclycerides; 'é (actde citrique), gluten de blé, épices. arôrn< Ou s et à température ambiante. Après ouvertur "ie pain d'épices se ccnserve meux peut ccntenir des traces de fruits à coque.
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Per-ingredient concern · chemical identity, not food safety
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