Vilgain Prebiotic Topping 320 g Strawberry

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Vilgain Prebiotic Topping 320 g Strawberry

Vilgain Prebiotic Topping Syrup

Strawberry, 300 g

Vilgain Prebiotic Syrup is suitable for fans of a healthy lifestyle and athletes. It contains tapioca fibre, thanks to which 44 g of fibre, cane sugar and freeze-dried strawberries are hidden in 100 g.

Vilgain Prebiotic Topping Syrup 300 g Strawberry

Topping for vegans and celiacs

Vilgain Prebiotic Syrup can be used for pancakes, pancakes, Waffles, in breakfast cereals, white yogurt, to decorate desserts, desserts and ice cream. It does not contain preservatives, colourings or flavourings. Vilgain Prebiotic Syrup can be enjoyed by vegans and celiacs as it is gluten-free.

Vilgain Prebiotic Topping Syrup 300 g Strawberry

Key Features of Vilgain Prebiotic Topping Strawberry Syrup

  • Vilgain Prebiotic Topping Syrup is suitable for fans of healthy lifestyle and athletes
  • Contains tapioca fibre, cane sugar and freeze-dried raspberry powder
  • 44 g of fibre per 100 g
  • Vilgain Prebiotic Topping Syrup can be used on pancakes, pancakes, Waffles, in breakfast cereals, white yogurt, to decorate desserts, desserts and ice cream
  • Vegans and celiacs can also enjoy it

Nutritional values per 100 g

Energy value

Energy value

922 kJ / 222 kcal
Fats

Fats

0.1 g, of which saturates 0 g
Carbohydrates

Carbohydrates

33 g, of which sugars 13,6 g
Proteins

Proteins

0.3g
Salt

Salt

0g

Ingredients

Tapioca fibre 78 %, cane sugar, freeze-dried strawberries 6 %, water, antioxidant: vitamin C, acidity regulator: citric acid.

Storage

Store in a dry and cool place.

Specifications

Flavour

Flavour type Fruit
Syrup flavour Strawberry

Features

For preparation Yoghurts, Ice creams
Features Without artificial colours and preservatives, Lactose free, Vegan
Syrup volume 300 ml
Beverage production volume 0.3 l

Energy value per 100g

Calories per 100g 222 kcal (929.47 kJ)
Code:  SPTvil064
Links: Producer's Website:
Manufacturer information

Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, [email protected]

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