Carrs Crisp Crackers S/cream+Onion

Code: 100160
Units per Case: 10
Cases per Layer: 12
Cases per Pallet: 60
Loading...


EAN: 5000168191324
Loading...


Information
Ingredients Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin) Vegetable Oils (Sunflower, Palm) Dried Potato Starch Sour Cream and Chive Flavour (Milk) [Salt, Dried Onion, Natural Flavouring, Dextrose, Dried Whey (Milk), Maltodextrin, Potassium Chloride, Sugar, Vegetable Oils (Palm, Sunflower, Coconut, Rapeseed), Parsley, Chives, Lactose (Milk), Dried Cream (Milk)] Maltodextrin Sugar Glucose Syrup Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate, Disodium Diphosphate) Salt Emulsifier (E472e)
Allergen Text Allergen - Contains Wheat Allergen As On Pack Wheat Allergen - Contains Milk Allergen - Contains Milk Allergen - Contains Milk Allergen - Contains Milk Allergen As On Pack Milk Allergen As On Pack Milk Allergen As On Pack Milk Allergen As On Pack Milk
Allergen Advice May Contain Eggs Contains Milk May Contain Mustard May Contain Sesame May Contain Soya Contains Wheat
Additives Free From Artificial Colours Free From Artificial Flavours Free From MSG (Glutamate)
Nutrition Energy (kJ)Per 100g = 1971 Energy (kJ)Per Serving (25g) = 493 (kcal)Per 100g = 470 (kcal)Per Serving (25g) = 117 Fat Per 100g = 19.6g Fat Per Serving (25g) = 4.9g of which Saturates Per 100g = 5.0g of which Saturates Per Serving (25g) = 1.3g Carbohydrate Per 100g = 66.4g Carbohydrate Per Serving (25g) = 16.6g of which Sugars Per 100g = 6.8g of which Sugars Per Serving (25g) = 1.7g Fibre Per 100g = 2.5g Fibre Per Serving (25g) = 0.6g Protein Per 100g = 5.7g Protein Per Serving (25g) = 1.4g Salt Per 100g = 1.8g Salt Per Serving (25g) = 0.5g
Storage Store in a cool, dry place. Once opened, store in an airtight container.
Storage Type Ambient

Sign up for our newsletter

We only use your email address to add you to our mailing list for receiving our newsletters(monthly). This information is only kept in our mailing list and not for any other purposes than for contacting you with our newsletters.

Thank you for your submission! You will hear from us soon.