Milk, dark or white chocolate? You don’t have to choose, because this muffin has them all. Triple chocolate muffin, triple pleasure!
Type / flavor:
Packing / weight:
3 eggs, 230ml milk, 120g melted butter
Mix the eggs, milk and melted butter with the ingredients from the bottle. Fill your muffin cases or molds with the mixture and bake for 25-30 minutes at 170 degrees Celsius.
wheat flour, sugar, brown sugar, dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavour), milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, skimmed milk powder, emulsifier: soy lecithin,natural vanilla flavour), white chocolate (sugar, cocoa butter, whole milk powder, whey powder, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour), baking powder (stabilizer: disodium pyrophosphate, bulking agent: sodium bicarbonate, corn starch)
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.
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