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Pane Panini Polo Caldo 5 Pieces
Pane Panini
5 pieces
⚠
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Stores
1 store
Jumbo |
- ⚠ 05/06/2026 |
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Nutritional Value
Per 100 g| Energy | 89 kJ / 256 kcal |
| Fat | 8 g |
| Saturated fat | 0 g |
| Carbohydrates | 35.2 g |
| Sugars | 1.3 g |
| Protein | 0 g |
| Salt | 1.45 g |
Ingredients
| Ingredient | Suggested category | |
|---|---|---|
| Wheat flour | Grains, Legumes & Starches | |
| Water | Water | |
| Yeast | Leavening Agents | |
| Salt | Salt & Minerals | |
| Wheat gluten | Proteins (Isolated/Concentrated) | |
| Ascorbic acid | Preservatives & Antioxidants | |
| E920 | Proteins (Isolated/Concentrated) | |
| Chicken | Meat, Poultry & Seafood | |
| Sugar | Sweeteners | |
| Red pepper | Fruits & Vegetables | |
| Sunflower oil | Fats & Oils | |
| Tamarind | Fruits & Vegetables | |
| Spices | Herbs & Spices | |
| Shrimp powder | Meat, Poultry & Seafood | |
| Garlic powder | Herbs & Spices | |
| Lemon leaf | ||
| E211 | Preservatives & Antioxidants | |
| E260 | Acids & Regulators | |
| Refined soybean oil | Fats & Oils | |
| Free-range egg yolk | Dairy & Eggs | |
| Modified corn starch | Thickeners, Gelling & Stabilizing Agents | |
| Mustard | Herbs & Spices | |
| Vinegar | Acids & Regulators | |
| Guar gum | Thickeners, Gelling & Stabilizing Agents | |
| Xanthan gum | ||
| Beta-carotene | Colors | |
| Citric acid | Acids & Regulators | |
| Potassium sorbate | Preservatives & Antioxidants | |
| Aroma | Flavors & Concentrated Extracts | |
| Edta | Miscellaneous Ingredients | |
| Parsley | Herbs & Spices | |
| Garlic | ||
| Milk | Dairy & Eggs | |
| Curd | Cultures & Enzymes | |
| Rennet | ||
| E251 | Preservatives & Antioxidants | |
| E160b | Colors | |
| E160a |
Allergens
| Suggested Allergen | Detected Keywords |
|---|---|
|
Wheat flour Wheat gluten Gluten |
|
|
Shrimp Shrimp powder |
|
|
Free-range egg yolk Eggs |
|
|
Curd Milk Rennet |
|
|
Mustard |
|
|
Soy Refined soybean oil |
Storage
Storage temperature -18°C. After thawing, store refrigerated (1-7°C)
Use within three days. Do not refreeze.
Jumbo
Plus

Dirk

Spar

