Stelline n 22 - Pte alimentaires de semoule de bl dur
Stelline n 22 - Pte alimentaires de semoule de bl dur

Rummo

Stelline n 22 - Pte alimentaires de semoule de bl dur

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Resealable IMO PASTAI O DAL 1846 e nutritional values - -Durchschnittliche medios - Gemiddelde ig næringsværdi 100 g - aracao nutricional por Energie-Valor 1510 kJ Energi-Energia 356 kcal asses - Fett- 1,6g - ett - Lipidos which: saturates - - davon: gesattigte turadas-Waarvan: 0,3g||| mættede fedtsyrer - - Fibra 2,9g STELLINE NO 22 COTTURA 6 MINUTI PASTA DI SEMOLA DI GRANO DURO. Ingredienti: Semola di grano duro. Puo contenere tracce di soia e senape. Origine del grano: UE e non UE.* / DURUM WHEAT SEMOLINA PASTA. Ingredients: Durum wheat semolina. May contain traces of soy and mustard. Wheat origin: EU and non-EU. / PATES ALIMENTAIRES DE SEMOULE DE BLE DUR DE QUALITE SUPERIEURE. Ingredients: Semoule de ble dur de qualite superieure. Peut contenir des traces de soja et de moutarde. Origine du ble: UE et non-UE./TEIGWAREN AUS HARTWEIZENGRIEB. Zutaten: Hartweizengrieß. Kann Spuren von Sojabohnen und Senf enthalten. Herkunft des Weizens: EU und Nicht-EU. / PASTA ALIMENTICIA DE CALIDAD SUPERIOR. Ingredientes: Semola de trigo duro. Puede contener trazas de soja y mostaza. Origen del trigo: UE y fuera de la UE. / DEEGWAREN VAN GRIESMEEL VAN HARDE TARWE. Ingredienten: Griesmeel van harde tarwe. Kan sporen van soja en mosterd bevatten. Herkomst van tarwe: EU en niet-EU. / PASTA AF DURUMHVEDE. Tredienser: Durumhvede. Kan indeholde spor af soja og sennep. else af hvede: EU og ikke-EU. / PASTA AV DURUMVETE. user: Durumvete. Kan innehalla spar av soja och senap. sland av durumvete: EU och icke-EU./ MASSA ALIMENTICIA JLA DE TRIGO DURO. Ingredientes: Semola de trigo duro. Pode vestigios de soja e mostarda. Origem do trigo: UE e nao-UE. consumarsi preferibilmente entro il: / Best before (dd/mm/yyy):/A consommer de preference avant le:/ Mindestens haltbar bis: / Consumir preferentemente antes del/ Ten minste houdbaar tot: /Bedst før: /Bast fore: / Consumir de preferencia antes de 2/2003 #

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