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Morinaga rhea cheese cake mix powder 110g

Morinaga rhea cheese cake mix powder 110g
Morinaga rhea cheese cake mix powder 110g
Product SKU: 4902888544620
Availability: In Stock
Price: RM19.90
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enlightened【Product Details of Morinaga Rare Cheesecake Mix】
● Easy handmade and only 10 minutes to refrigerator
● The secret of richness and smoothness is three kinds of cheese (cream cheese · camembert cheese · emmental cheese)
● Delicious biscuit dough using Morinaga mary

 

enlightened【How to eat】
· Mix together eggs, shortening, and mix and bake in the oven on the top board.

 

enlightened【Morinaga rare cheese cake mix raw materials】
Mix · · · Sugar, cheese powder (cream cheese powder, camembert cheese powder, emmental cheese powder), vegetable oils and fats, skim milk powder, syrup, milk fat, gelatin, lemon juice powder, citric acid, casein Na, emulsifier (derived from soybean) , Fragrance
Biscuit base · · · Flour, sugar, milk, corn starch, shortening, butter oil, whole milk powder, vegetable oil and fat, margarine, glucose fructose liquid sugar, salt, protein concentrate whey powder, leavening agent, emulsifier (derived from soybean)

 

enlightened【Nutritional components】
(Per 110 g of box)
Heat quantity · · · 535 kca L
Protein · · · 12.2 g
Lipid · · · 22.0 g
Carbohydrate · · · 71.9 g
Sodium · · · 450 mg

 

enlightened【Allergic substance】
Wheat, milk, soybeans, gelatin

 

enlightened【Notes】
· Mix is ​​manufactured with common equipment with products including egg · wheat.
· Biscuit base is manufactured with common equipment including products including egg · peanuts.
· Please use up once after opening.
· Do not leave the mixture as it is when mixing the milk and milk, please immediately put it in the container spreading the biscuit base and put it in the refrigerator.
· Do not place the bag near a heat source. There is a possibility that the bag will melt and powder will leak.
· Since the completed cake is raw, please enjoy as soon as possible.
· This product sealed and wrapped the inner bag with thermal adhesion.



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