H!P Salted Caramel Bar 70g (12 Per Pack)
A modern-day classic; delicious creamy oat milk chocolate with sea salt and caramel.
Technical: Dark chocolate couverture produced from a mix of Fino de Aroma cocoa beans with oat powder and rice powder. Chocolate contains 41 % dry cocoa solids minimum. Source of fiber.
INGREDIENTS:
Colombian Oat Milk Chocolate (raw cane sugar, dried gluten-free OAT syrup 22.0%, cocoa mass, cocoa butter, dried rice powder 3%, emulsifier sunflower lecithin, vanilla extract), cane sugar, sea salt 0.5%, Natural Caramel flavour.
ALLERGENS:
Made on equipment that processes milk, soy, gluten, peanuts and other nuts.
MICROBIOLOGICAL ANALYSIS:
Rate | Limit | Method |
Total plate count cfu, g | <5000 | LST EN ISO 4833-1:2013 |
Coliforms cfu,g | <10 | LST ISO 4831:2006 |
Moulds cfu,g | <100 | LST ISO 21527-2:2008 |
Yeast cfu,g | <100 | LST ISO 21527-2:2008 |
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Look | Dark brown colour |
Taste | Typical of chocolate with salted caramel |
Size | Chocolate bar 70 g |
Moisture: | ≤1,0% |
Per 100g
Energy | 2251 kJ/537 kcal |
Fat | 32.6g |
of which Saturated | 18.9g |
Carbohydrates | 57.9g |
of which Sugars | 40.9g |
| Fibre | 4.8g |
Proteins | 3.7g |
Salt | 0.54 g |
| trans fats | 0 |
Store the product in a cool, dry (max.75% relative humidity) and odourless environment.
Storage temperature: 18±3°C.
PACKING:
Home Compostable polymeric film
Cardboard recyclable
LABELLING:
According to EC Regulation No.1169/2011.
COUNTRY OF ORIGIN:
EU (Lithuania)
SHELF-LIFE
18 months from manufacturer, with guaranteed 12 months
HACCP Critical Control Point Measures (see the below document).
Unit Size | Case Size | UK Pallet INFO (TBC) |
180mm H x 84mm W x 11mm D | 184mm H x 90mm W x 185 D | no packages per layer: 71 Pallet size: 1200 x 1000mm Pallet height: 1600mm no layers: 8 |