Rapeseed oil

Moderate omega-6 content contributing to oxidative instability, potential residual erucic acid in unrefined forms, processing contaminants depending on extraction method

Sugar Syrup

Excessive intake associated with increased risk of obesity, type 2 diabetes, dental caries, and metabolic disorders

Palm fat

High saturated fat intake associated with increased cardiovascular risk, potential presence of processing contaminants depending on refining

Chocolate Chips

Added sugars (excessive intake linked to metabolic issues), soy lecithin (hexane extraction, potential estrogenic effects), alkalized cocoa (processing may reduce antioxidant levels), possible milk allergens

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Water

Diluent, carrier, non-toxic, environmentally safe

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

See ingredients in bold

Helps identify allergens or priority ingredients in product labeling

Also

Not an ingredient; incomplete or extraneous text.

Suitable for Coeliacs

Indicates safety for individuals with celiac disease or gluten intolerance

Palm Oil

Provides stable cooking fat due to saturated fat content, source of vitamin E and carotenoids

Tapioca Flour

Gluten-free, used as a thickener and in baking for texture

Rice Flour

Gluten-free alternative, source of carbohydrates

Raising Agents (450, Sodium Bicarbonate) (Wheat)

Leavening to improve texture and volume in baked goods

Dur Ingredients: Gluten Free Date Flour

Gluten-free alternative, source of dietary fiber, natural sweetness

Partially Inverted

Improves sweetness, moisture retention and texture in foods

Ammonium Bicarbonate

Effective leavening agent in baked goods, facilitates gas release to improve texture

stabiliser: xanthan gum

Not suitable for customers with an allergy to nuts

Improves safety by warning nut-allergic consumers