Physicochemical parameters (per 100 g of finished product):
| Energy value per 100 g | 922 KJ/ 220 kcal |
| Fat | 2,88 g |
| Carbohydrates | 30,87 g |
| Protein | 14,64 g |
| Salt | 0,08 g |
| Oligosaccharides(XOS,GOS,FOS) | 0,5% – 1% |
Preparation: add 2 eggs and 200 g of butter. Knead the dough, form small balls, flatten slightly, and place on a baking tray. Bake at 160°C for 15 minutes.
Retail packaging: 500 g doypack
– Carton with foil sachet: 500 g net
– Foil sachets: 500 g, 1000 g, 2000 g, 3000 g net
– Four-layer paper bag with polyethylene insert: 10 kg and 25 kg net
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We add value to milk.
