Cream : Butter Cream

Ingredients: Cake Sponge: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Sugar, Reduced Fat Cocoa Powder, Rapeseed Oil, Anti Foaming Agent (E900), Dried Egg, Emulsifier Blende, Glucose Syrup, Emulsifier (E471b, E477, E471), Skimmed Milk Powder, Raising Agents (E450, E575), Dextrose Monohydrate, E500i, Whey Powder, Salt, Soya Lecithin (E322). Butter Cream: Vegetable Oil, Dextrose, Sugar, Milk Protein, Emulsifiers (E435), Polysorbate 60, Mono – and diglycerides of fatty acids (E471), Water, Soya Lecithin, Acidity Regulators (Tri Sodium Citrate E331(iii) & Phosphate E339(ii), Stabilisers (Calcium Chloride E509, Methyl Cellulose E461, Hydroxypropyl Methyl Cellulose E464), Gelling Agent (Sodium Alginate E401), Flavouring, Colour (Beta-Carotene E160a). Chocolate Pajet: Sugar 60.9%, Cocoa Mass 27.7%, Fat-Reduced Cocoa Powder 9.9%, Emulsifier 1.5% (Rapeseed Lecithin), Chocolate Vermicelli Plain: Dry Cocoa Solids 32% Minimum. Biscuits: Cream 33% [Vegetable Oil (Palm)), Corn Starch, Skimmed Milk Powder, Emulsifier (Soy Lecithin), Flavourings], Wheat Flour (Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm), Cocoa Powder (9%), Glucose Syrup, Whey Powder (Milk Product), Skimmed Milk Powder, Salt, Raising Agent (Disodium Diphusphate, Sodium Carbonates, Ammonium Carbonate), Emulsifier (Soy Lecithin), Flavourings.

Allergy Advice: For allergens please see ingredients in BOLD.

E471 (mono and diglycerides of fatty acids) are of vegetable origin.

Note : All Gateaux and Cakes are produced in a factory that uses nuts and sesame seeds.