spaghetti makaron semolinen bio 5 kg horeca excluded GMC Spain Recommended for dry

Recommended for dry

<1 ppm ginkgolic acid)

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Low molecular weight hyaluronic acid in the form of sodium hyaluronate is a stable form of hyaluronic acid composed of hydrophilic molecules of glucuronic acid and N-acetylglucosamine

spaghetti makaron semolinen bio 5 kg horeca excluded GMC Spain Recommended for dryINGREDIENTS Organic semolina (durum wheat semolina flour). PREPARATION Cook pasta in boiling salted water (1 l water for 100 g pasta) for 8 10 minutes, stirring occasionally. (The indicated cooking time is to be considered as a guideline). NUTRITIONAL VALUE PER 100 g Energy value 1499 kJ 354 kcal Fat 1. 3 g of which saturated fatty acids 0. 2 g Carbohydrates 72 g of which sugars 2. 3 g Dietary fiber 2. 9 g Protein 12 g Salt 0. 02 g ALLERGEN