Would you like to taste the rainbow? With Classic Kitchen Rainbow Cookie mixture you can do it anytime! Super easy and super fast to prepare!
Type / flavor:
Packing / weight:
120 g butter and 1 egg, or only 160 g butter
Stir 120 g of butter until foam-flecked, then add a small size egg, or make 160 g butter ready (without egg). Mix it with the content of the bottle. Wrap up the mixture in plastic wrap, in a roll shape, and let it rest in refrigerator for 30 minutes. Cut 1,1-5cm slices from the roll! Cover baking pan with baking paper, place the slices and bake them for 16-18 minutes at 170 degrees Celsius.
Wheat flour, sugar, sugar coated chocolate pastille (sugar, cocoa mass, cocoa butter, skimmed milk powder, emulsifier: soy lecithin, glazing agent: gum arabic, carnauba wax, beeswax, shellac, coloring: riboflavin, carmine, chlorophyll and copper complexes, carotenes, anthocyanins, titanium dioxide, iron oxide), brown sugar, baking soda, salt
The HACCP food safety system has been in practice since 2002, serving food safety and traceability obligations. IFS management system was introduced in 2007. The company has its own laboratory, which forms the basis of internal quality control.
Anuga, one of the largest trade fairs regarding the number of exhibitors and exhibition space, opens its doors at the fair grounds of Koelnmesse on 9 October.
As in all international markets, Felfoldi Ltd is also trying to compete for the mercy of foreign partners, so it’s very important to us to be present at most major exhibitions of the food industry every year.
Last Friday, our Chief Financial Officer, Réka Tóth, PhD was on Dehir’s Esti Közelkép. She was asked about the new and strict environmental regulations and the ever-changing consumer demands.