Name: Biscotto jaffa cake
Brand: Jaffa Crvenka
SKU: 284566
Availability: InStock
Rating: 13 (1 reviews)

Glucose-fructosestroop

Metabolic syndrome, insulin resistance, obesity, liver fat accumulation, increased risk of type 2 diabetes, cardiovascular disease

Jarabe de glucosa y fructosa

Contributes to excessive caloric intake, risk factor for obesity, insulin resistance

Xarope de Glicose-Frutose

Excessive intake associated with weight gain, increased risk of insulin resistance and metabolic disorders

Syrop glukozowo-fruktozowy

Excessive intake associated with insulin resistance, obesity, metabolic disturbances

Jaja

Allergic sensitization, allergic reactions in sensitive individuals

Aromen

Potential allergen presence (sesame seeds, tree nuts), irritation or sensitization from flavor compounds, lack of full transparency

Arômes

Potential allergen contamination (nuts, mustard), possible irritant or sensitizer depending on specific compounds, lack of transparency in composition

Palmvet

High saturated fat content, potential contribution to cardiovascular disease with excessive intake, environmental concerns unrelated to health

Rijsmiddel (ammoniumcarbonaten)

Decomposes to ammonia and carbon dioxide; high intake or inhalation of ammonia is irritant

Grasa de palma sostenible certificada

High saturated fat content, cardiovascular disease risk with excessive intake, environmental concerns despite certification, potential for processing contaminants

Aromas

Potential allergen contamination (sesame, mustard), sensitization, lack of ingredient transparency

Pepitas de chocolate (25%) (açúcar, pasta de cacau, manteiga de cacau, lecitina de SOJA)

Sugar (excessive intake contributes to metabolic disorders), Soy lecithin (processed soy derivative with potential GMO, hexane residue, estrogenic effects), Potential allergen (soy)

Aromaty (zawiera seler)

Allergic sensitization due to celery allergen, potential respiratory and skin irritation in sensitive individuals

Mono-senecithine (Soy-derived Emulsifier)

Potential allergenicity due to soy origin, possible trace contamination from processing, mild irritation possible in sensitive individuals

Tapiokastärke

High glycemic index, low nutrient density, may cause blood sugar spikes

Mono- and diglycerides of fatty acids (Emulgatoren)

Ultra-processed additive, potential gut microbiome disruption (from some emulsifiers), no direct toxicity at normal levels

Almidón de Tapioca

High glycemic index, minimal nutrients, excessive consumption may affect blood sugar control

Gordura de palma

High in saturated fats, environmental concerns, potential habitat destruction

Citric Acid (Säuerungsmittel Citronensäure)

Acts as an antioxidant, preserves flavor and color, enhances absorption of minerals

Amidon de blé

Source of carbohydrate energy, generally safe for most consumers

Tarwezetmeel

Provides carbohydrate energy, commonly used as a thickener, gluten-free starch alternative in processed foods if highly purified

Almidón de trigo

Provides energy as carbohydrate, useful functional food ingredient

Amido de trigo

Source of carbohydrates, useful as a thickener and stabilizer in cooking and food manufacturing

Amido di tapioca

Gluten-free thickening agent, easily digestible carbohydrate source

Skrobia pszenna

Source of digestible carbohydrate, energy

Skrobia z tapioki

Gluten-free, useful as a thickener and binder in gluten-free cooking, easily digestible

Substancja spulchniająca (węglany sodu)

Leavening agent improving texture and volume in baked goods

Weizenmehl (Wheat Flour)

Provides carbohydrates for energy, supports bread structure and texture in baking

Weizenstärke

Provides thickening and texturizing properties in food formulations

Geliermittel Pektin

Natural gelling agent, dietary fiber source, supports digestive health

Natriumcarbonate

pH regulator, processing aid in food preparation

Farine de Blé

Provides carbohydrates and protein, used widely in food preparation

Amidon de tapioca

Gluten-free carbohydrate source, thickener, easily digestible

Carbonatos de sodio (Sodium Carbonates)

Leavening agent, improves dough rise and texture

Volkoren tarwebloem

Provides carbohydrates for energy, widely used as a staple food ingredient

Zuurteregelaar (natriumcarbonaten)

Controls pH for food stability and texture, used in baking

Zuurteregelaar (natriumcitraat)

Functions as a buffering agent, stabilizes pH, enhances preservation

Zumo de naranja a partir de concentrado

Source of vitamin C, provides natural flavor and hydration

Harina de trigo

Source of carbohydrates and dietary fiber, provides energy, commonly used in food production

Estabilizante (jarabe de sorbitol)

Provides sweetness with lower glycemic impact, retains moisture in food

Emulgentes: mono y diglicéridos

Enhance texture and stability, improve shelf life

Carbonatos de sodio (Sodium Carbonates)

Leavening agent, improves dough rise and texture

Sodium Citrates (Corrector de acidez: citratos de sodio)

Controls pH in food products, prevents crystallization, enhances flavor stability

Farinha de Trigo

Provides structure and texture in baking, source of carbohydrates

Acidificante: acido citrico

Preservation, enhances flavor, antioxidant properties

Reguladores de acidez ácido cítrico e citrato de sódio

Effective pH regulation, enhances product stability

Mąka pszenna (Wheat Flour)

Provides carbohydrates, protein, and some B vitamins

Kwas cytrynowy (Citric Acid)

Acidity regulator, flavor enhancer, preservative properties

Acidity Regulator (Sodium Citrates)

Effective pH buffering, generally recognized as safe, enhances flavor stability

Jus d'orange à base de concentré

Source of vitamin C and antioxidants, hydration, natural flavoring

Sorbitol

Provides sweetness with lower calories than sugar, stabilizes texture in food

Kakaomasse

Source of flavonoids with antioxidant properties, provides flavor and texture in chocolate products

Backtriebmittel: Ammoniumcarbonate

Effective leavening agent, provides aeration in baked goods

Pâte de cacao

Source of antioxidants (flavonoids), contributes flavor and texture in chocolate

Acidifiant acide citrique

pH regulation, flavor enhancement, preservative properties

Carbonate d'ammonium

Improves dough handling and texture, enhances bakery product volume and quality

Voedingszuur: citroenzuur

Acidulant, preservative, flavor enhancer

Kavun Aroma Vericisi

Hydrating fruit, source of vitamin C and antioxidants, supports digestive health

Manteca de Cacao (Cocoa Butter)

Rich in antioxidants, moisturizing properties, may improve skin health

Gelificante: pectina de fruta

Dietary fiber source, improves food texture and stability, generally recognized as safe

Acidulante: Ácido Cítrico

Enhances shelf life by chelating metals and preventing oxidation, improves flavor by acidification

Gasificantes (carbonatos de amonio, carbonatos de sodio)

Effective leavening agent, releases CO2 to improve texture and volume in baked goods

Ovos líquidos pasteurizados

Provides high-quality protein, essential amino acids, vitamins, and minerals, safer alternative to raw eggs due to pasteurization

Manteiga de Cacau (Cocoa Butter)

Provides stable fat source for texture and mouthfeel in food, emollient properties in topical use

Gasificantes (carbonatos de amonio, carbonatos de sodio)

Effective leavening agent, releases CO2 to improve texture and volume in baked goods

Carbonato de sódio

pH buffer, water softener, effective dirt removal enhancer

Tłuszcz palmowy (Palm Oil)

Stable saturated fat source, resistant to oxidation, supports energy provision

Węglany amonu

Efficient leavening agent, helps improve texture and volume of baked goods

Orange Juice from Concentrate (12%)

Provides natural vitamins such as vitamin C, antioxidants, natural flavor

Flüssiges Vollei (6%)

Source of high-quality protein, vitamins, and minerals

Ceuf entier liquide (6%)

Source of protein, vitamins, and emulsifying properties for food formulation

(purée de framboise, sucre, purée de mûre, eau, agent gélifiant : pectines, jus de citron concentré, 11% aromes naturels)

Provides texture and stability, source of dietary fiber, improves food structure

Huevo pasteurizado

High-quality protein, rich in essential amino acids, source of vitamins (B12, D) and minerals (selenium, choline), reduced risk of Salmonella due to pasteurization

Substancja żelująca: pektyna

Dietary fiber, supports gut health, natural gelling agent

Ingredients & minerals

Glucose-fructosestroop

Jarabe de glucosa y fructosa

Xarope de Glicose-Frutose

Syrop glukozowo-fruktozowy

Jaja

Aromen

Arômes

Palmvet

Rijsmiddel (ammoniumcarbonaten)

Grasa de palma sostenible certificada

Aromas

Pepitas de chocolate (25%) (açúcar, pasta de cacau, manteiga de cacau, lecitina de SOJA)

Aromaty (zawiera seler)

Mono-senecithine (Soy-derived Emulsifier)

Tapiokastärke

Mono- and diglycerides of fatty acids (Emulgatoren)

Almidón de Tapioca

Gordura de palma

Citric Acid (Säuerungsmittel Citronensäure)

Amidon de blé

Tarwezetmeel

Almidón de trigo

Amido de trigo

Amido di tapioca

Skrobia pszenna

Skrobia z tapioki

Substancja spulchniająca (węglany sodu)

Weizenmehl (Wheat Flour)

Weizenstärke

Geliermittel Pektin

Natriumcarbonate

Farine de Blé

Amidon de tapioca

Carbonatos de sodio (Sodium Carbonates)

Volkoren tarwebloem

Zuurteregelaar (natriumcarbonaten)

Zuurteregelaar (natriumcitraat)

Zumo de naranja a partir de concentrado

Harina de trigo

Estabilizante (jarabe de sorbitol)

Emulgentes: mono y diglicéridos

Carbonatos de sodio (Sodium Carbonates)

Sodium Citrates (Corrector de acidez: citratos de sodio)

Farinha de Trigo

Acidificante: acido citrico

Reguladores de acidez ácido cítrico e citrato de sódio

Mąka pszenna (Wheat Flour)

Kwas cytrynowy (Citric Acid)

Acidity Regulator (Sodium Citrates)

Jus d'orange à base de concentré

Sorbitol

Kakaomasse

Backtriebmittel: Ammoniumcarbonate

Pâte de cacao

Acidifiant acide citrique

Carbonate d'ammonium

Voedingszuur: citroenzuur

Kavun Aroma Vericisi

Manteca de Cacao (Cocoa Butter)

Gelificante: pectina de fruta

Acidulante: Ácido Cítrico

Gasificantes (carbonatos de amonio, carbonatos de sodio)

Ovos líquidos pasteurizados

Manteiga de Cacau (Cocoa Butter)

Gasificantes (carbonatos de amonio, carbonatos de sodio)

Carbonato de sódio

Tłuszcz palmowy (Palm Oil)

Węglany amonu

Orange Juice from Concentrate (12%)

Flüssiges Vollei (6%)

Ceuf entier liquide (6%)

(purée de framboise, sucre, purée de mûre, eau, agent gélifiant : pectines, jus de citron concentré, 11% aromes naturels)

Huevo pasteurizado

Substancja żelująca: pektyna

Product details

Packaging

Nutrition facts

Sources

Get the full picture with the Oasis app