Sticky Ginger Cake
Each 80g contains
Energy
1305kJ
312kcal
312kcal
15.54%
Fat
13g
19.2%
Saturates
1.4g
6.8%
Sugars
26g
28.71%
Salt
<0.01g
0.010%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 1632kJ / 390kcal
Nutritional Information
| TYPICAL VALUES | Per 100g | Per 80g | % RI* Per 80g |
|
|---|---|---|---|---|
| Energy | 1632kJ 390kcal |
1305kJ 312kcal |
15.54% | |
| Fat | 17g | 13g | 19.2% | |
| of which Saturates | 1.7g | 1.4g | 6.8% | |
| Carbohydrate | 54g | 43g | 16.62% | |
| of which Sugars | 32g | 26g | 28.71% | |
| Fibre | 1g | 1g | 3.33% | |
| Protein | 5g | 4g | 8.16% | |
| Salt | <0.01g | <0.01g | 0.010% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Ingredient Specification
| Sticky Ginger Cake [Ginger Cake (96%): Sugar, Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), EGG, Rapeseed Oil, Stem Ginger (6%) (Ginger, Sugar, Water), Water, Black Treacle (Cane Molasses, Invert Sugar Syrup), Modified Maize Starch, MILK Protein, Raising Agents: Diphosphates, Potassium Carbonate; Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Sodium Stearoyl-2-Lactylate; WHEAT Starch, WHEAT Protein; Ground Ginger, Humectant: Glycerol; Caramel Flavouring, Colour Blend (BARLEY Malt Extract, Water, Curcumin).Ginger Syrup Topping (4%): Partially Inverted Sugar Syrup, Stem Ginger (25%) (Ginger, Sugar, Water), Water, Modified Maize Starch.] |
