Glucose-Fructose Syrup

Excessive intake associated with weight gain, potential contribution to insulin resistance and metabolic disturbances

Organic Soy Lecithin [Emulsifier]

Processing with hexane solvent, potential estrogenic effects, allergen concerns for soy-sensitive individuals

Dark Chocolate Chips (sugar, cocoa mass, cocoa butter, emulsifier (soy lecithin))

High sugar content linked to excessive intake risks, soy lecithin associated with mild endocrine effects and hexane extraction concerns

Glucose Syrup

High glycemic index, excessive intake associated with weight gain and dental caries

Natural Flavouring

Potential presence of solvents, allergens, ultra-processed nature, lack of specific transparency on components

Emulsifier

May disrupt gut microbiota, potential for gastrointestinal irritation, ultra-processed

Wheat Starch

Potential allergen for individuals with wheat allergy or celiac disease due to gluten contamination risk, mild irritant potential

Palm Oil

High saturated fat content associated with cardiovascular risk at excessive intake, environmental concerns unrelated to direct health

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides energy through carbohydrate content

Cocoa butter

Provides stable fat source with low oxidation potential, contributes to texture and mouthfeel in foods

Humectant (Glycerol)

Moisture retention, texture improvement, generally recognized as safe

Water

Non-toxic, safe solvent, environmentally benign, effective diluent

Cage Free Large White Eggs

High-quality protein, rich in choline, source of vitamins A, D, B12, selenium, and lutein

Sugar

Provides energy through carbohydrate content

Butterfat

Energy source, fat-soluble vitamin carrier, improves texture and flavor in foods

Caramelised Sugar Syrup

Provides sweetness and color to foods

Palm fat

Stable cooking fat with long shelf life, provides energy and texture in foods

Fructose

Provides sweetness improving palatability, source of quick energy

Tapioca starch

Provides thickening and texture modification in food products

Raising Agents Disodium Diphosphate

Improves texture and volume in baked goods

Leavening (sodium bicarbonate)

Leavening agent in baking, pH buffering capacity

Raising Agents (Diphosphates)

Effective leavening agent improving texture and volume in baked goods

Wafer grains (wheat and rice flour, leavening agents (sodium carbonates), salt, natural vanilla flavouring)

Source of carbohydrates and energy from flours, leavening for texture, flavor enhancement

Wheat Flour

Provides carbohydrate energy, source of some protein and dietary fiber

Tartrate de potassium

Acidifying agent to preserve food stability and control pH

Wheat Flour

Provides carbohydrate energy, source of some protein and dietary fiber

Wheat Gluten

Enhances dough elasticity and texture in baking, provides protein

Raising Agents (Ammonium Bicarbonate)

Effective leavening agent for baked goods, decomposes to volatile gases leaving no residue

Whole milk powder

Source of protein, calcium, vitamins A and D, shelf-stable dairy nutrition

Fresh Chicken Eggs

High-quality protein, rich in vitamins A, D, B12, choline, antioxidants, supports muscle and brain health

Cocoa Paste

Source of antioxidants, contains flavonoids and minerals, contributes to chocolate flavor and texture

Skimmed milk powder

Source of protein, calcium, and other nutrients

Cocoa mass

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

Whole chicken EGG

High-quality protein, vitamins, minerals essential for nutrition

Butter

Source of fat-soluble vitamins (A, D, E, K), energy

Sodium carbonate

pH regulation, water softening, cleaning facilitation

Peanuts

Source of protein, healthy monounsaturated fats, fiber, vitamins (E, B3), minerals (magnesium, potassium), and antioxidants

Italian Hazelnuts

Heart-healthy fats, antioxidant properties, source of vitamin E, magnesium, dietary fiber, may improve lipid profiles

Chicken Egg White Powder

High-quality protein source, functional as a foaming and binding agent

Fresh-ground whole wheat flour

High dietary fiber, provides B vitamins, minerals (iron, magnesium), plant protein, supports digestive health, lower glycemic index than refined flour

Emulsifier: Sunflower Lecithin

Skimmed Cocoa Powder

Source of antioxidants (polyphenols), contributes flavor and color, low fat content

Raising Agents: Ammonium Carbonates

Effective leavening agent, helps produce light and porous baked goods

Chocolate chips (sugar, cocoa butter, cocoa mass, sunflower seeds powder, emulsifier (lecithins), salt, natural vanilla flavouring)

Improves food texture and stability, aids in mixing oil and water phases in foods