French Click - BN Vanille 285g

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BN Vanille 285g

Ingrédients : Céréales [farine de FROMENT (32%), céréales complètes (15.1%) (farine complète de FROMENT (15 %), farine complète de SEIGLE, farine complète d’ORGE)] - sucre – matières grasses végétales (palme, palmiste, colza) – amidons (BLE) – sirop de glucose - perméat de LACTOSERUM en poudre (LAIT) - poudres à lever : carbonates d'ammonium et de sodium – sel - LAIT écrémé en poudre – arôme naturel – émulsifiant : lécithines de tournesol. Peut contenir des traces de fruits à coque.

(BISC) BN Vanilla 285g
Ingredients: Cereals [WHEAT flour (32%), whole grains (15.1%) (whole grain WHEAT flour (15%), whole grain RYE flour, whole grain BARLEY flour)] – sugar – vegetable fats (palm, palm kernel, rapeseed) – starches (WHEAT) – glucose syrup – WHEY permeate powder (MILK) – raising agents: ammonium and sodium carbonates – salt – skimmed MILK powder – natural flavouring – emulsifier: sunflower lecithins. May contain traces of NUTS.

BN Vanille 285g
Since 1933, BN has been making its "Goûters Fourrés" (filled biscuits)—featuring that iconic smile—in France. Made with whole grains and 100% French wheat; no artificial colors or added preservatives; no hydrogenated fats.

More Products From: BN Biscuits

Product Ratings

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Product ingredients are provided for information purposes only. We have taken great care in preparing the ingredients and description and believe it is accurate; it may not be and is not a substitute for your reading the product packaging and label prior to use. Product ingredients are subject to change at any time. If you require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. French Click Limited is unable to accept liability for any incorrect information. Where this description contains a link to another party's website for further information on the product, please note that French Click has no control over the contents of that website or the accuracy of the provided information. Please contact us if you require more information.

Comments

1. Janis on 09/07/2024 said:

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7. M L on 16/02/2025 said:

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8. Robert Calvert on 03/04/2015 said:

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