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- Eau tarne de DLE sucre50%—
- Coating50%—›
- Cs gre de pe50%—
- UR OEUFS buke de palme—
- GLUTEN de DLL amdon moda—
- LACTOSEUM ampa—
- 1 Aff—
- Yeast—›
- Saop de sucre inverti—
- Cream—›
- Srop de glucose srop de pocose fruclose—
- De d'oranger—
- Émuband—
- 471—
- E4720—
- 1401—
- Krsch—
- Set amion gord—
- 1407 440 1401—
- Protines de LAIT—
- Oromo naturet colorant—
- Carotenoides d'ongine nature st—
- 451—
- Germe de DLE—
- Fanine de DLE malo ncord—
- 330—
- Preservative—
- 200—
- Tracus eventuces de SESAME—
- Soya—›
- FRUITS A COQUE Ne pamam recongelor un produt décongelé Conserver entre 0°C et 4°C—
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Eau tarne de DLE sucre, decor 60% (cs gre de pe) UR OEUFS buke de palme, GLUTEN de DLL amdon moda, LACTOSEUM ampa (1 Aff) levure, saop de sucre inverti, créme de LAIT en poudre, srop de glucose srop de pocose fruclose, de d'oranger, émuband (471, E4720, 1401), krsch 0.6%, set amion gord (1407 440 1401), protines de LAIT, oromo naturet colorant (carotenoides d'ongine nature st (451) germe de DLE. fanine de DLE malo ncord (330), conservateur (200) Tracus eventuces de SESAME, SOJA et FRUITS A COQUE Ne pamam recongelor un produt décongelé Conserver entre 0°C et 4°C.
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