sugar, skimmed milk powder, cream powder, dextrose, milk proteins, vegetable fiber, stabilizers:
(E 410, E 466, E 412, E 407), emulsifiers: (E 471, E 473), maltodextrin, sugar, glucose syrup, egg yolk, water, aromas (milk), vanilla powder, coloring: (riboflavin, beta-carotene)
Presence due to cross contamination cannot be excluded
GLUTEN FREE
| Characteristic | Value |
|---|---|
| Total bacterial load | < 10.000 ufc/g |
| Enterobacteriaceae | < 10 ufc/g |
| Coliforms | < 10 ufc/g |
| E. Coli | < 10 ufc/g |
| Yeasts and moulds | < 500 ufc/g |
| Salmonella spp | absent/25g |
| Characteristic | Base, 100g | Bourbon vanilla, 100g |
|---|---|---|
| Energy value | 1794,30 kJ 425,70 kcal | 1182,50 kJ 279,40 kcal |
| Fat | 10,8 g | 3,8 g |
| Of which saturated | 7,1 g | 1,2 g |
| Carbohydrates | 66,7 g | 58,50 g |
| Of which sugars | 65,4 g | 51,30 g |
| Fibers | 3,2 g | 0,3 g |
| Proteins | 13,3 g | 2,5 g |
| Salt | 0,9 g | 0,1 g |
| Sodium | 340,77 mg | 9,84 mg |
BOURBON VANILLA for a well-being and relaxing feeling
Mu ice cream is produced every morning in our laboratory and is made only with fine and high quality products such as milk coming exclusively from the Piedmontese Alps’ dairies.
It is also called “American ice-cream“ and gives the palate a unique sensation of creaminess. It is lighter, softer and more delicious, very inviting for the consumer.
Elisa Sossai
Sede legale
Via Montello, 15 – Sernaglia della Battaglia (TV), ItaliaSede operativa
Viale Venezia, 75 – Lignano Sabbiadoro (UD), ItaliaC.C.I.A.A di Treviso
REA
TV-417198pec
sossai.elisa@legalmail.itP.I.
04998350260