Filled cookies with 45% hazelnut cream – Violanta, 24 × 150 g (3.6 kg)

Name: Filled cookies with 45% hazelnut cream – Violanta, 24 × 150 g (3.6 kg)
Brand: Violanta
SKU: gr-vl-33962-x24
Price: 54.45 EUR
Availability: InStock

€54,45 €15,13/kg

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Filled biscuits with 45% hazelnut cream, of which hazelnut pulp makes up 15% of the filling.

Filled biscuits with 45% hazelnut cream 1800 g

contains approx. 6 servings

Ingredients: Hazelnut cream 45% (sugar, vegetable oils (shea, rapeseed), hazelnut pulp 15%, starch, peanuts, whole milk powder, emulsifier: soy lecithin, salt, flavourings), wheat flour, vegetable oil (palm oil), sugar, margarine (palm oil, sunflower, water, emulsifier: mono- and diglycerides of fatty acids, salt), cocoa powder, glucose-fructose syrup, honey, raisin syrup, brown sugar, raising agents (baking soda, ammonium bicarbonate), flavourings

May contain traces of eggs, sesame, lupine, mustard and other nuts

Nutritional values
Energy (100 ml):	2212kJ / 529kcal
Fat (100 g):	30.6 g
- of which saturated fatty acids:	15.2 g
Protein:	4.7 g
Carbohydrates:	58.7 g
- of which sugar:	31.6 g
Salt:	0.21 g

Best before date of products >6 months

Scope of delivery: Filled biscuits with 45% hazelnut cream 24 x 150 g

Since 2003, Violanta has been baking cookies and breakfast biscuits in Trikala, in the heart of Thessaly. Its roots go back to a small neighbourhood bakery that already used family recipes in the 1970s – a baking tradition that has grown into a modern family company producing at several sites across Thessaly today, including a plant in Larissa built with particular attention to energy efficiency. The range spans classic breakfast biscuits, filled double cookies, the sugar-free Zero line, oat specialities and granola/cereals – oats being regarded at Violanta as a cornerstone of the Mediterranean diet and a valuable source of fibre. Production is certified to ISO 22000, IFS and BRC, and selected cocoa-based products carry the UTZ seal for sustainable sourcing. Today Violanta exports to more than 30 countries, combining artisanal recipes with the standards of industrial-scale food production.