Chocolate spread - Import export

The Almond and Chocolate Spread with Montélimar Nougat is a subtle blend of our roasted almonds and Montélimar nougat. The authenticity of the nougat blends with the deliciousness of the chocolate and almonds to create a smooth, tasty pastry. With no palm oil, our spread is a real pleasure. Spread without moderation!

A unique recipe! Our Almond and Honey Spread with Montélimar Nougat is a subtle blend of our roasted almonds and Montélimar nougat. With no palm oil, our spread is a real pleasure. The authenticity of the nougat blends with the sweetness of the honey and almonds to create a smooth, tasty spread you can enjoy without moderation.

10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure hazelnuts Highly rich in Vit E – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, Ribose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure pistachio rich source of choline, Vit E and Vit B 6 – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, DRibose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production

10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure hazelnuts Highly rich in Vit E – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, Ribose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production – 10% of Collagen one of the most important macro nutrients – 10% of Ghee rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA) – 15% of pure pistachio rich source of choline, Vit E and Vit B 6 – Macadamia oil rich in Omega 7 ( Palmitoleic acid) – Low Glycemic Index – Natural sweetener combination Thaumatin, DRibose and Erythritol – prebiotic fiber 10% of Pure C 8 (Caprylic acid) from coconut keton production

Chocolate cream with hazelnut 350g glass jar x 12 / Case

Net weight 200g glass jar 12 jar per carton - Hazelnut cream 33% - Almond cream 31% - Pistachio cream 30% made with cocoa butter, coconut oi and sunflower oil

120 ML ROOM OFFICE BANBU FRAGRANCES TROPICAL

We are dealing with a variety of FMCG products and continually strive to supply high quality products to our clients. we are looking for serious customers to maintain long and good business relation with their company so we do offer at very affordable price. Ferrero Chocolate Spread in jars 350g, 400g, 600g, 750,800gr, 1kg and 5kg., We offer Ferrero products such Chocolate Cream in various. Weight : 230g,350g,400g,600g , 800g , 850g , 1Kg and others We do mix loadings in containers on behalf of our clients and as per their orders, we consolidate the orders and ship worldwide professionally with the Export documentation and compliance support.

We are looking for serious customers to maintain long and good business relation with their company so we do offer at very affortdable price. Ferrero Nutella Chocolate Spread in jars 350g, 400g, 600g, 750,800gr, 1kg and 5kg., We offer Ferrero products such Nutella Chocolate Cream in various. Weight : 230g,350g,400g,600g , 800g , 850g , 1Kg and others We supply Ferrero Nutella Chocolate; Ferrero Nutella Chocolate 150g, 350g, 400g, 650g, 750g, 800g Chocolate-hazelnut spread Nutella. Content: 750g Other available contents: 230g, 630g Fresh production German , Arabic and English text Fresh Production NOTE that we do offer the labels in different languages, English,Poland,Dutch/German, Italian, Arabic, Turkish,Russian and per request from many other languages not mentioned.

Soft cheese Chocolate cream Hazelnut spread Yogurt Our company, Ice Cream, operates as a solution partner for its customers in various sectors. The company specializes in customer-specific product design, IML (In Mould Labelling) design, and mould making, and strives to ensure maximum customer satisfaction through its professional team’s commitment to quality without any compromises. In addition to these sectors, it also provides customers with alternative solutions to support their R&D studies.

Gluten free rice pasta with vegetables, amaranth, spirulina, cocoa, banan, spinach, stevia and others. Sooperfood Amaranth groats. Breakfast cereals with puffed amaranth, Chocolate candies and spread without sugar, palm oil, gluten. Premium oils Amaranth, Chia, Black cumin. all products without sugar, gluten, palm oil

MACHINE CHARACTERISTICS: •Production line consisting of four stations: - Two automatic injectors. - One automatic dosing machine for chocolate coating. - Unit for spreading the topping on top of the coating. •A single urn keeps the injectors and the dosing machine heated, so that the product is kept at a stable temperature at which the dosing is smooth and trouble-free. •The line is no more than 5 metres long and can be operated by a single person at the start of the conveyor. •A double conveyor belt system moves the trays with the completed product to the start of the line. ADVANTAGES •High degree of automation in a small space, 5 metres. •Handled by a single operator. •Uniformity in the product.

Customizable IML PP Containers for yoghurt, chocolate spread, cheese, ice cream, confectionery etc.

BELLO creams are high-quality creams sublime and intense flavour, adequate density and versatile application. These creams are made of natural raw materials, without the addition of artificial colors, without the addition of preservatives, without the addition of trans fats. These can be use for: stuffing, translating confectionery and gastronomic products as a base for fillings, ganaches, toppings, and creams variegation of masses, creams, ice cream after aeration with 20-30% margarine for eg. layering wafers These creams are resistant to cooling and freezing - their consistency returns to its original state