More information
Handmade large-sized butter cakes.
Pack of 650 grams with 12 medium-sized sponge cakes.
The sponge cakes are made with natural products from Cantabria: flour, butter, milk, eggs, and sugar. They have a rectangular shape, with a toasted color on the outside and a deep yellow color on the inside. Their taste is sweet and their texture is fluffy and juicy.
In their preparation, the best tradition is maintained, combining the quality of classic recipes with the most modern technology.
The purity of the ingredients and the traditional manufacturing formula remain the same as they were in their origins since the mid-20th century.
Sponge cakes are ideal for breakfast and snacks, for both children and adults. They can be dipped in coffee or chocolate, and there are also many desserts that are made using sponge cakes.
Brand
Joselin
Ingredients:
Margarine (vegetable fat from sunflower oil): 25.0%, Sugar: 24.3%, Eggs: 20.9%, Wheat flour: 27.1%, Glucose: 1.4%, Honey: 0.1%, Raising agent: 0.9%, Preservative: 0.2%
The raw materials used do not consist of genetically modified organisms (GMO absence declaration).
Allergens:
Contains wheat flour, egg.
Product information
Name of the food business operator: Sobaos y quesadas S.L.
Food name: Sobaos
Operator/importer address: La LLera 2, Selaya, 39696, Cantabria
Importer name: Sobaos y quesadas S.L.
Measurements
Net weight: 650 g.
Nutritional information per 100 g:
Energetic value-(kcal/100 g): 439
Energetic value- (kjul/100 g): 1830
Proteins: 5.11
Carbohydrates: 44.14
Total sugars: 25.97
Fat: 26.38
Monounsaturated fat: 7.3
Saturated fat: 17.88
Polyunsaturated fat: 1.2
Insoluble dietary fiber: 2.04
Salt: 0.60
Storage and expiration conditions:
This product has a shelf life of 60 days from its manufacture. It is not necessary to refrigerate it. Keep it in a cool place and do not expose it to high temperatures, sun and light. Once opened, consume preferably within 15 days.
More information:
Joselín products are made daily, ensuring their freshness and quality at all times.
The process begins with the selection of the best raw materials in the market, followed by thorough recipe control, and a slow and extremely careful preparation. Finally, they pay close attention to the packaging and presentation of their products.
Sobaos and quesadas Joselin have a low percentage of saturated fats. Instead, they have a notable percentage of unsaturated fats that provide more benefits to the body.
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