Cheese & tomato coated peanuts

070784
More info? +31 (0)172 63 22 22

For the compostion (% of the ingredients), see Product specification

Coated peanuts with cheese and tomato taste (24.9 % peanuts; 2.5% cheese seasoning; 2.5% tomato seasoning)

Article number:Packing:
070784Box 6,5 kg.

Nutritional value

Energy kJ1871 kJ/100 g
Energy kcal446 kcal/100 g
Fats18,0 g/100 g
Of which saturated fatty acids4,1 g/100 g
Carbohydrates59,6 g/100 g
Of which sugars18,8 g/100 g
Protein10,0 g/100 g
Salt0,672 g/100 g

Ingredients

PEANUTS, WHEAT flour, Corn starch, Sugar, Corn semolina, Palm oil (RSPO SG), Tomato seaoning (tomato powder, salt, sugar, garlic powder, SOY sauce powder (WHEAT, SOY, dextrin, salt, koji, colour (E150c)), food acid (E330), onion powder, flavour enhancer (E635)), Cheese seasoning (cheese powder (with MILK), salt, WHEY powder, tomato powder, sugar, onion, garlic, hydrolysed vegetable protein, sweet chili pepper, yeast extract, anti caking agent (E551), cheese flavour, colour (E160c), flavour enhancer (E635)), Potato starch, Raising agent (E500), Colour (E160c), Colour (E120)

Almonds

We have the world view of the developments in the sector. And so have you.

We have the world view of the developments in the sector. And so have you.

Almonds

Almonds are harvested in August. The outside of the 'core' of this fruit is cracked; the fleece is removed by blanching the almonds shortly.

Almonds are harvested in August. The outside of the 'core' of this fruit is cracked; the fleece is removed by blanching the almonds shortly.

Nuts and Peanuts

With a storage capacity of 5,000 pallets in a number of factory warehouses gives us all the necessary in-house scope and space to ensure fast and consistent quality.

With a storage capacity of 5,000 pallets in a number of factory warehouses gives us all the necessary in-house scope and space to ensure fast and consistent quality.

Contact

  • King Nuts & Raaphorst B.V.
  • Spanjeweg 4
  • P.O. Box 1044
  • 2410 CA Bodegraven
  • Nederland
+31 (0)172 63 22 22

Organisation