SHOOTING STAR - SPRINKLE MIX
Ingredients:
Pink Small Matt Chocoballs:
Milk Chocolate (53%) [sugar, cocoa butter (20% min), whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring, cocoa min: 32%], sugar, stabilizer,: arabic gum, maize starch, colour – E120, E171 glazing agent: E464, carnauba wax, beeswax
Large Pearlescent Pink Chocoballs:
Milk Chocolate (53%) [sugar, cocoa butter (20% min), whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring, cocoa min: 32%], sugar, stabilizer,: arabic gum, maize starch, colour – E120, E171 glazing agent: E464, carnauba wax, beeswax
White Shimmer 100s & 1000s:
Sugar, WHEAT starch, Glucose Syrup, Colour (E171), glazing agent (shellac)
White Strands:
Sugar, Vegetable Oil (coconut), Glucose Syrup, Colours (E171), Glazing Agent (E901 with coconut oil, shellac)
Gold 4mm Pearls:
Sugar, WHEAT flour, WHEAT starch, maize starch, colours; E174, E160a, E100. Stabilisers; arabic gum, agar, glucose syrup. Glazing agent; shellac.
Gold Shimmer Stars: Sugar, potato starch, sunflower oil, rice flour. Glazing agent: shellac Colour: E101, E172, E171. Carrier: E555
White Stars:
Sugar, potato starch, sunflower oil, rice flour
Pink Metallic 6mm Pearls:
Sugar, WHEAT Flour, Starch (WHEAT / maize), colouring (E120, E174), Glucose Syrup, Stabiliser (arabic gum), Geletine (FISH), Glazing Agent (shellac)
Black Matt 100s & 1000s:
Sugar, WHEAT starch, Glucose Syrup, Vegetable oil (coconut), Glazing agent (beeswax), Colouring (E153)
Gold 100's and 1000's:
Sugar, WHEAT starch, maize starch, glucose syrup, colours; E174, Ε160α, E100. Stabiliser; arabic gum. Gelatine (bovine), glazing agent; shellac.
Pink Metallic 6mm Pearls
Sugar, WHEAT flour, WHEAT starch, maize starch, colours: E174, E163. Stabilisers: arabic gum, agar. Glucose syrup, glazing agent; shellac.
Contains WHEAT.
Made in a facility that may handle MILK, NUTS, PEANUTS and SOYA.
Weight approx 50g
Mixes may vary ever so slightly if we do not have a certain sprinkle in stock.
Best before 12 months after opening.