Milk, dark or white chocolate? You don’t have to choose, because this muffin has them all. Triple chocolate muffin, triple pleasure!
Type / flavor:
Triple chocolate
Packing / weight:
0,50l/ 417g
Add to:
1,5 dl milk, 2 eggs, 80 g melted butter
Cooking instruction:
0,5 l: Preheat oven to 170 ⁰C (Gas Mark 4). Pour the contents of the bottle into a bowl, and add 150 ml milk, 2 eggs and 80 g melted butter. Mix well, and pour the mixture into a greased or muffin-papered muffin tray. Bake the muffins for 25-30 minutes or until golden brown. Let them cool and enjoy!
Ingredients:
wheat flour, granulated sugar, brown sugar, dark chocolate 3,6% (cocoa mass, sugar, emulsifier: soy lecithin, natural vanilla flavour), milk chocolate 3,6% (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier: soy lecithin, natural vanilla flavour), white chocolate 3,6% (sugar, whole milk powder, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural vanilla flavour), baking powder (stabilizer: disodium-pyrophosphate, raising 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.
100% produced in Hungary, 
HACCP 
IFS The justly famous Quick Milk, the famous flagship of the Felföldi Confectionery Company. It is perhaps the most well-known of the company's products in Hungary. Even those who do know, it would probably not have guessed how many flavours are available in this magic dipped in milk.
It is difficult to choose your favourites from a wide range of products. These products were the biggest hits at this year's ISM.
The Felföldi Confectionery Manufacturer is once again attending the ISM. The plans for the booth are already in place, with products prepared and the team traveling to the exhibition ready to depart. But the question remains: what is the Felföldi Confectionery Manufacturer showcasing at ISM this year?
