Latbri Mozzarella Portion (125 g)

Latbri Mozzarella Portion (125 g)

€0.75
€6.00/kg
Gluten Free
Vegan

Description

Latbri Mozzarella 220g

Ingredients

MILK, Salt, Microbial Rennet, Acidity Regulator: E330, Fat in dry matter: min. 40%

Allergy Advice

MilkContains

Nutrition Information

per 100g
Energy
898kJ
216kcal
Fat
16g
of which saturates
11g
Carbohydrate
1g
of which sugars
1g
Protein
17g
Salt
0.7g

Country

Country of OriginItaly

Provenance Statement

Country of origin: Italy Milk: EU

Storage Guidelines

Use by: see printed date. Keep refrigerated: 0°C/+4°C.

Storage & Usage

Keep Refrigerated

Storage Type

TypeChilled

Manufacturer Address

Granarolo S.p.A., Via Cadriano, 27/2 40127 Bologna, Italy.

Company Name

Midland Chilled Foods Ltd.

Company Address

Strings Lane, Willenhall, WV13 1LX, UK.

Return To

Midland Chilled Foods Ltd., Strings Lane, Willenhall, WV13 1LX, UK.

Product Number: 1062661000

Description

Latbri Mozzarella 220g

Ingredients

MILK, Salt, Microbial Rennet, Acidity Regulator: E330, Fat in dry matter: min. 40%

Allergy Advice

MilkContains

Nutrition Information

per 100g
Energy
898kJ
216kcal
Fat
16g
of which saturates
11g
Carbohydrate
1g
of which sugars
1g
Protein
17g
Salt
0.7g

Country

Country of OriginItaly

Provenance Statement

Country of origin: Italy Milk: EU

Storage Guidelines

Use by: see printed date. Keep refrigerated: 0°C/+4°C.

Storage & Usage

Keep Refrigerated

Storage Type

TypeChilled

Manufacturer Address

Granarolo S.p.A., Via Cadriano, 27/2 40127 Bologna, Italy.

Company Name

Midland Chilled Foods Ltd.

Company Address

Strings Lane, Willenhall, WV13 1LX, UK.

Return To

Midland Chilled Foods Ltd., Strings Lane, Willenhall, WV13 1LX, UK.

Product Number: 1062661000

The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.

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