Quittenkuchen mit Makronengitten und Hagebutten
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45% Quitte; sugar; 13% raw marzipan (almond; sugar; glucosesirup); wheat flour; water; Maisstärke; Butter; egg white; yeast; Eier; Hagebutte; Steinsalz; wheat starch; Rapsöl; Gelling agents (Agar)
grain mixing ratio:
Notice for allergic person: Allergens according to the EU list
|per 100g||per piece (179g)||% GDA* per piece (179g)|
|Fat:||6.3 g||11.3 g|
|thereof - saturated fatty acids:||1.3 g||2.4 g|
|thereof - multiple non-saturated fatty acids:||1.2 g||2.1 g|
|thereof - uncomplex non-saturated fatty acids:||3.4 g||6.2 g|
|Carbohydrate:||34.6 g||62 g|
|thereof - Sugar:||25 g||44.7 g|
|Dietary Fiber:||4.3 g||7.7 g|
|Protein:||3.7 g||6.7 g|
|Salt:||0.18 g||0.32 g|
*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.
***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.
last change: 18th March 2019