Teebäckerei

oy 4 n he k 1 inoh chocolate, raisins and baked busseri, almond and sugar prints, basier lockeri, erel, salty ingredients wheat flour, bee honey, rye flour, sugar, el, almonds, ardnzini (ore peels, glucose syrup, sugar, acidifier: citric acid) raising agent: ammonium bicarbonate, chicken protein powder (acidifier: citric acid), citronate: (cedicated peels, glucose syrup, sugar, acidifier: citric acid, preservative: e220) raisins, figs, hazelnuts, couverture (cocoa mass 60%, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract), spices, hailstones, may contain traces of milk, soy and so2, optimal storage temperature 15 - 20 degrees celsius, air moisture over 50%, e 350 g nutrients per 100 g energy kj/kcal 1481/354 6.3 g of which saturated 2.3 g fat carbohydrates - of which sugars 70.0 g 39.0 g protein 4.6g 0.0 g suss, spicy, aromatic, the gingerbread manufactory nagy is salzburg's first address for exquisite honey gingerbread in a wide variety of shapes and designs, more than 40 types of gingerbread with the finest fillings and decorations guarantee the right gingerbread variety for every taste, with great attention to detail, the gingerbread is still baked according to the experiences of the parents, grandparents, great and great-great-grandparents, whereby the recipes for the special gingerbread and spice mixtures have been baked for more than 130 years in possession cler family are radilion consciousness on the one hand and creative bakery on the other hand guarantee the high quality level of nagy, do wr be au be au künslliche weichhaltemittel do without, can give the echle honeyiebkuchen at kaite or rockener lut ha#t werclen, our rib aur waice ebkuchen m e c brol aur kue guide in sine geschiossene can, advn