< h2 > Panettone Rioba to the chocolate 1 kg h2 >
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< p > ll Panettone Rioba to the chocolate And a ' interpretation greedy of the classic panettone . Done with And ingredients selected , This panettone Yes distinguishes For there its soft consistency And For the ' abundance Of drops Of chocolate dark chocolate Of high quality to. There leavening natural confers to the panettone a aroma rich And complex . The Panettone Rioba to the chocolate And ideal from enjoy during the festivity to Christmas or in any moment Yes desires to indulge a Sin Of throat . Accompanied from a glass Of wine Sweet , from a cream English or simply from a cup Of coffee and and a ' experience Of taste unforgettable . p >
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< h3 > Module information nutritional / 100 g h3 >
< p > Value energetic 424 kcal Value energetic 1775 kJ Carbohydrates 47 g - Of which acids fats saturated 11 g Fats 22 g Fibers 2 g Proteins 8 . 6 g Salt 0 . 45 g - Of which sugars 21 g Carbohydrates 47 g - Of which acids fats saturated 11 g Fats 22 g Fibers 2 g Proteins 8 . 6 g Salt 0 . 45 g - Of which sugars 21 g p >
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< h3 > ingredients h3 >
< p >< span style =" white - space : pre ;"> span > Flour Of WHEAT ( contains GLUTEN ), drops Of chocolate dark chocolate 17 % ( sugar , pasta Of cocoa , butter Of cocoa , emulsifier : lecithin Of sunflower , aroma natural Of vanilla ), EGG fresh , sugar , butter ( contains MILK ), chocolate dark chocolate Of coverage 6 % ( sugar , pasta Of cocoa , butter Of cocoa , emulsifier : lecithin Of sunflower , aroma natural Of vanilla ), grain Of HAZELNUTS 4 %, MILK entire in dust rehydrated , yeast natural ( WHEAT contains GLUTEN ), yolk d ' EGG fresh , emulsifiers : mono And diglycerides of the acids fats ; syrup Of glucose , butter Of cocoa , aromas , salt . You can or contain traces Of OTHER FRUIT TO SHELL ( ALMONDS , PISTACHIOS ), SOY , MUSTARD . p >
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< p > Allergens < span style =" white - space : pre ;"> span > WHEAT ( CONTAINS GLUTEN ), EGG , MILK . You can or contain trace Of fruit dry to shell ( hazelnuts , almonds pistachios ) And soy . p >
