How to Print on Edible Icing Sheets

Edible Image Printer

Edible Image Printer

How to Print Using EPS Premium Easy Peel Edible Icing Sheets:

  • EPS Icing sheets should be stored flat in a cool, dry place between 18 and 20 degrees C.
  • It is recommended that the edible icing sheets are fed into the printer with the clear polyester strip travelling through the printer first, and it is important they are fed as flat as possible and without curved edges.
  • For best results, EPS icing sheets should be fed as single sheets manually from the top/ rear input where possible.
  • It is important to test the various print settings available for your specific printer in order to maximise your image quality. It is also important to select the correct paper type with Edible Icing sheets often producing a better image when the Envelope setting is used. This ensures the print heads/rollers are raised to accommodate a thicker input paper type.
  • Most edible images will benefit from maximised ink-jet printer resolution / dpi (dots per inch), so it is important to test which settings achieve the best results. Note that some higher quality printer settings may take longer to print than medium or lower quality settings, so if you are looking to print images quicker, then it might be advantageous to change to a slightly lower quality setting.
  • Once printed EPS Icing Sheets are easy peel, and can simply be peeled away from the clear plastic backing paper.

How to Remove Print Head for Cleaning on Canon TS5050 & TS5051 Printers

This simple video shows how to remove the print head for cleaning on the Canon Pixma TS5050 and TS5051 printers.

https://www.youtube.com/watch?v=ccDUI6cjoOU

Tips –

  • Once the print head is in position, turn off the power cable to stop the print head returning to the hidden right position.
  • To clean the print head, run it under  hot water for 3-4 minutes, rotating it so that the water runs into the top downwards and also back through the bottom with the water running back through the other way.
  • YES, the print head DOES have electronic parts, but it is perfectly safe to get these wet also, just DO NOT SUBMERGE the print head in water, or leave it in water for a long period.
  • Dry the print head with kitchen paper as much as possible prior to replacing.
  • It will take 3 or 4 new print outs to get the ink flowing again, so we advise you print a test page or nozzle check first thing after replacing the print head. This will show you that the head is fully clean again per the print pattern.

 

 

How to Prevent Icing Sheets Looking Wet When Added to a Cake

We’re often asked why icing sheets bubble or look wet when they’ve been applied to a cake. Here are a few tips from regular cake makers and users of the EPS Icing Sheets on how to avoid this happening:
The best way to avoid the wet look is to ensure the printed icing sheets / cake toppers are applied to a cake at room temperature NOT a cake straight out of the fridge. Another major cause is keeping your cake in an air tight container which can result in your cake sweating and moisture developing on top of the icing sheet / cake topper.
You should avoid putting icing sheets directly onto cakes that have come out of the fridge or the moisture comes up through the icing sheet and leaves like a “morning dew” on them!  This also applies to fresh cream – the moisture / cold comes up and has like a “grass in the morning” effect!
The icing sheets should be applied onto room temperature cakes, so no matter what the cake is covered in; buttercream, fondant, chocolate, ganache etc…  it needs to be room temperature or you will get the dew effect.
If you haven’t got any fresh cream or fresh ingredients in a cake it doesn’t need to be kept in a fridge anyway – and if you’re storing the cake in an airtight container, there must be no moisture in the container, and in a room temperature type environment. Do not leave your cake sat in the sun where it will sweat and again create moisture.
Another tip from a professional cake maker and regular user of our icing sheets is to use buttercream over the back of the icing sheets to attach them to your cake. “If you wet the fondant icing, I find if you don’t get it positioned right the first time its pretty hard to peel off, so buttercream across the back is perfect as you can slide it into place without damaging the cake topper, and also if too much water is on the cake and you get it on your hands etc,, the ink just comes off and you end up with marks on your nicely iced cake!!”
“I did a test one day on various different scenarios!  So I put the icing sheet onto a cupcake with fresh cream and put it in the fridge. As a comparison I took a cupcake out of the fridge with fresh cream on and put the icing sheet on, and the result was the same – the cold moisture just rose through the icing and formed the “dew” You can clearly see the harry potter icing ones have the dew over them and the animal rice paper toppers have just wilted!  

Here’s a photo of the printed wafer paper before it was applied and after it absorbed the moisture:

Here’s a few examples of cupcake toppers that have been applied correctly:

Which Edible Printer should I choose ?

As we approach the Christmas Gift Idea season, we receive a higher volume of calls from new customers asking which printer is best for their edible printing needs ?, or the best printer kit combination for either a partner, family member or friend..

With 20+ years combined experience of printing onto edible mediums such as icing sheets, wafer paper, chocoloate and meringue transfer sheets, the team at EPS have seen various makes and models of printers come to market.

Whilst it has been said before in this blog, I repeat that Canon printers are clearly the best due to reliability, price and the fact that only Canon printers come with the ability to easily remove and clean the print head for easy maintenance. This makes Canon the obvious choice and we helped customers here by summarising the different printers and their attributes in the table below :

A3 or A4 size ?– is a personal decision – most domestic users start with A4 and commercial bakery / confectioners tend to choose the A3 printer which prints both  A3 and A4.

Rear feed or front / bottom feed ? – The A3 printer (Canon iX6850) affords the rear feed together with the newest printer available (Canon TS5050/51) – rear feed printers were favoured in previous generations of Canon Edible printer kits which were ‘rear feeders’ due to the nature of the product passing flat through the printer rather than up / round the mechanism from the front / rear. The edible sheet / transfer sheet clearly has less bending to do with this method of feed, but that said, the Canon printers with bottom / front feed (ip7250 / MG5750 / MG5751) have been used successfully for some years now.

Credit should probably be awarded to the quality of the EPS ‘Easy Peel’ Icing sheets, especially when it comes to using the pre-cut circle sheets with the rear/bottom feed printers because despite being pre-cut, the circles adhere extremely well to the sheets which are turned through 180 degrees with these printers.

Finally, Scanner/Copier or No Scanner/Copier ? – The ip7250 A4 printer and the iX6850 A3 printer DO NOT have scanner/copiers, but the Pixma models MG5750/MG5751, MG6851 and the latest more compact model the TS5050/TS5051 DO HAVE a scanner/copier. In our opinion, scanners are handy to have, especially if there;s not a printer/scanner/copier in the house – we all have to copy/scan passports, driving licenses, utility bills at some stage for identification purposes. Also, by using the colour copy mode, a printer copier can simply copy and print a photo onto icing / edible paper to be used on a cake without the need for connecting to a laptop/computer.

Print Quality – Whilst some models offer a higher print quality than others, in our opinion, the differences in print quality on all the Canon printers available from EPS is un-noticeable. In other words, print quality is excellent on all of our Canon printers and is a far cry from the quality achieved with dot matrix printers from the 1980’s ! – need we say more on the subject of print quality !

 

How to Wash a Clogged Print Head for Canon ip7250 ix6850 MG5750 MG5751 TS5050 Printers

How to wash or rinse the print head for a Canon 5750/5751/5752/5753 and ip7250 ix6850 Pixma and the latest edible food printer, the Canon TS5050 rear feed printer.

Following the previously posted video to remove the print head on Canon printers, this video shows how to safely wash or rinse the print head in the event of a clogged print head.

Edible Print Supplies advises that users of Edible Food Printers regularly remove and wash the print heads, even if they are not clogged. This preventative maintenance will save time, effort and cost in the long run – most importantly saving time when you need to urgently print but unfortunately suffer a clogged print head !

Please call EPS on 01254 825786 if you require any printer advice for printing on Edible Icing sheets, wafer paper including coloured and flavoured wafer paper and meringue and chocolate cocoa transfer sheets.

Or contact sales@edibleprintsupplies.co.uk

We take pride in supporting all customers with technical issues

Thank you and Enjoy Edible Printing !

How to Remove Print Head for Cleaning on Canon ip7250 & ix6850 Printers

 

Screen Shot 2017-05-31 at 11.29.36

How to remove the print head for cleaning on a Canon ip7250 / 7200 series / ix6850 Pixma series printers.
Video shows removal of Cartridges and then removal and replacement of print head.
Please call EPS on 01254 825786 if you require any printer advice for printing on Edible Icing sheets, wafer paper and meringue and chocolate cocoa transfer sheets.
Or contact sales@edibleprintsupplies.co.uk
We take pride in supporting all customers with technical issues
Thank you and Enjoy Edible Printing !

 

How to Remove Print Head for Cleaning on Canon MG5750 MG5751 Printer

print head removal for canon pixma MG5750 5751 Printer

How to remove the print head for cleaning on a Canon 5750/5751/5752/5753 and 6850 Pixma series printers.
Video shows removal of Cartridges and then removal and replacement of print head.
Please call EPS on 01254 825786 if you require any printer advice for printing on Edible Icing sheets, wafer paper and meringue and chocolate cocoa transfer sheets.
Or contact sales@edibleprintsupplies.co.uk
We take pride in supporting all customers with technical issues
Thank you and Enjoy Edible Printing !

Wafer Paper or Icing Sheets – Which Should I Choose for Edible Printing?

There are essentially 2 products to choose from when edible printing, either wafer paper (sometimes known as rice paper) or icing sheets (otherwise known as frosting sheets or sugar sheets). We often get asked what’s the difference between the two and which should I choose for? Here’s a quick reference guide:

Pokemon birthday cake using icing sheets

Pokemon birthday cake using icing sheets

Wafer paper is a vegetarian product usually made from potato starches, water and oil. It closely resembles standard paper. EPS wafer paper is available in a selection of thicknesses varying from 0.3mm wafer paper to 0.65mm wafer paper (otherwise known as wafer card) or our thickest 0.7mm gloss wafer paper / card. The thicker wafer paper tends to be used for stand up cakes toppers unsurprisingly because of it’s ability to ‘stand up’ when inserted into a cupcake / cake.

Icing sheets are a thin layer of white icing pressed onto a plastic backing paper to allow feeding through a printer. The backing sheet is peeled off before applying the icing onto a cake. Some types of icing sheets require freezing or heating to remove them from the backing sheet which can be problematic. However, the EPS icing sheets have been specially developed for their ability to quickly and easily peel away from the backing paper. As icing sheets are thicker than wafer paper and closely resemble fondant icing they tend to produce a higher quality print finish than wafer paper. EPS Icing sheets are also suitable for vegetarians or vegans and are gluten free.

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Which is the best Product to Print onto? Wafer Paper or Icing Sheets?

Wafer paper is treated in exactly the same way as printing onto normal paper. Simply insert your wafer paper into the feed tray a few sheets at a time and print through your edible printer.  Wafer Paper tends to be less flexible than icing sheets, although the EPS High Gloss Wafer Card has been specifically developed from improved flexibility and it’s ability to feed easily through printers without a back feed ie the most common edible printers the Canon IP7250 and Canon MG5750. The thinner 0.35mm wafer paper has a rough and a smooth side. The best results are achieved by printing onto the smooth side. The Wafer Card is smooth on both sides.

EPS Icing sheets have been specifically engineered for edible printing. The smooth, bright wihite finish of icing means printed images are very clear and they achieve the best possible printing results. It’s really important to remember the image you’re printing from must be of high resolution. If the image is poor quality the printed result will be poor quality too – no matter what you’re printing onto!

Printed Icing Sheets

Printed Icing Sheets

How do you Apply Wafer Paper and Icing Sheets onto Cakes?

Wafer paper can be applied onto cakes really easily. Simply moisten the back of the wafer paper using a fine mist of water and apply. There’s no backing paper to remove, you just print and go. Wafer paper does have a tendency to curl if it’s applied to wet icing. If being used on buttercream always apply them at the last minute or when the buttercream has hardened. Another downside of wafer paper is it doesn’t tend to mould into fondant icing, It can also be difficult to cut when applied to the top of a cake.

EPS Icing Sheets are really easy to remove from the backing paper. You simply peel them off! Other brands of icing sheets can be difficult to remove which can cause problems. Once printed, again icing sheets are easy to apply. Simply spray your ready iced cake with a fine mist of water and press the icing sheets gently into place. Unlike wafer paper they are easy to cut through and mould into fondant icing easily.

Peter Rabbit book made with icing sheets

Peter Rabbit book made with icing sheets

How does Wafer paper taste compared to Icing Sheets?

The standard EPS Wafer paper and Wafer Card is flavourless. An advantage of it’s lack of flavour means it doesn’t affect the flavour of the cake you’re applying it to. For those preferring a sweeter taste it’s available in a Sweetened Wafer Paper which has a slight vanilla flavour.

Icing Sheets tend to have a very slight, sweet and vanilla flavour. However, as the icing is generally absorbed into the cake / cupcakes any taste is not usually noticeable.

Price of Wafer Paper vs Icing Sheets

Wafer Paper is considerably cheaper to purchase than icing sheets, with prices from £ 4.95 or less for 25 sheets. Icing sheets are as little as £13.00 per 25 sheets. Unlike wafer paper, icing sheets are also available in pre-cut options.

For more information please see our website edibleprintsupplies.co.uk or email us on sales@edibleprintsupplies.co.uk

How to achieve the best results with Sweet Artist Meringue Transfer Sheets

Sweet Artist Meringue Transfer Sheets

We’re really happy to introduce you to our Sweet Artist Meringue Transfer Sheets we’ve secretly been working behind the scenes for what feels like forever to develop our new exclusive Sweet Artist Transfer Sheet range. We think they’re fantastic and we’re sure you will too. Just follow the recipe below for best results.

The Perfect Meringue Recipe

We’ve experimented with lots of different meringue recipes for our NEW Sweet Artist Meringue Transfer Sheets and found sometimes the simplest recipes are the best……

This no hassle, easy recipe uses just 4 key ingredients and by following these simple steps results in perfectly manicured meringues.

meringue transfer sheets

Ingredients:

4 egg whites

110g (4oz) caster sugar

110g (4oz) icing sugar

1tsp vanilla extract

2 Sweet Artist Meringue Transfer Sheets

Instructions:

Preheat your oven to 110C, Gas Mark 1/4, fan oven 100C

Line two baking trays with the Sweet Artist Transfer Sheets (instead of your usual baking parchment). Place the egg whites in an electric mixer (use the whisk attachment) and whisk at full speed for a few minutes until the egg whites hold airy, stiff peaks when the whisk is lifted.

Continue whisking adding the caster sugar a tablespoon at a time, with a few seconds between each addition. Once all the caster sugar is added, stop the whisk.

Sift in one-third of the icing sugar and fold gently using a spatula, then fold in the second third and finally the last third and the vanilla extract. The mixture should be fluffy and light at the stiff peaks stage.

Pipe your meringue mixture onto the Sweet Artist Transfer Sheets (coarse side up). Place both baking trays into the oven and cook for 1 and a half hours until the meringues are crisp on the outside and will easily lift off the transfer sheets.

Meringue transfer sheets

Tips – how to avoid meringue disasters:

Don’t rush when adding the caster sugar, or it can cause the egg whites to collapse. Add the sugar 1 tablespoon at a time as instructed above.

Separate your egg whites carefully in a separate bowl as even a small amount of yolk can cause the meringues to collapse.

Ensure all of your equipment is free from moisture – again this can have fatal consequences!

Remember when piping the meringue mixture it must touch the Sweet Artist Transfer Sheets for the image to transfer.

It’s also important to ensure you cook the meringues at a low heat for at least 1 and a half hours to ensure the meringues have dried out completely. It’s a good idea to cook meringues in the evening. Turn off the oven after one and half hours cooking time and leave them in the oven overnight to dry out.

Printing onto the meringue sheets is always done as a mirror image (T-Shirt print). Print on the matt side.  Do not touch this part of the sheet as the lamination can easily be removed. Gloves are recommended.

Print on the Meringue Sheets by setting the print quality option of your printer to “High”. This will avoid excessive amounts of colour on the laminated part of the sheet.

The Meringues should separate easily from the Sweet Artist Meringue Transfer Sheets. The meringues can be lifted from the transfer sheets as soon as they’re removed from the oven or when cool.

We’d love to see your meringue creations, please email your photos to sales@edibleprintsupplies.co.uk and we’ll add them to our blog and Facebook page x

 

Which Edible Printer Should I Choose – the Canon IP7250 vs the Canon MG5750?

The most popular edible imaging printers currently on the market are the Canon IP7250 and the Canon MG5750.

canon edible-printer-kit

We’re often asked the difference between the two printers, so here’s our quick guide:

The Canon IP7250 edible printer is an entry level printer, often chosen as it represents great value for money, with inexpensive consumables and great reliability.  EPS refillable cartridges are as little as £10.95 and can be refilled with our edible ink again and again. Pre-filled cartridges for single use are only £19.95.

cartridges with border 305 135

The Canon MG5750 printer has recently replaced the MG5650 printer which has been discontinued by Canon. There are a few advantages this printer has over the IP7250. Firstly it can be used for copying and scanning unlike the Canon IP7250 and secondly it has an open feed tray. This can make feeding in icing sheets quicker if you’re a high volume printer. On the down side, as this printer has only recently become available the refillable cartridges for this printer are more expensive.

Both printers are compatible with EPS edible inks, icing sheets and wafer paper.

We hope this has helped you to decide which printer is best suited for your requirements. If you’d like any further information please contact us at sales@edibleprintsupplies.co.uk

Product Specifications

 

EPS Wafer Paper

 

We understand how important is it for you our customers, and your own customers to be assured that the products they purchase are safe to consume. That’s why all of our products are either BRC or IFS certified. Full product specifications for our Icing Sheets and Wafer Paper follows:

Product Specifications May 2015

Important information:

All EPS icing sheets and wafer papers are gluten freenut free and kosher certified.

Suitable for vegetarians and vegans.

EPS Wafer Card 0.65mm 

Microbiological values:

Total Plate Count < 1.000 cfu/g

Enterobacteriaceae < 100 cfu/g

Yeast and moulds < 100 cfu/g

Bacillus cereus < 100 cfu/g

Staphylococcus aureus < 100 cfu/g

Listeria monocytogenes < 100 cfu/g

Salmonella Absent in 25 gram

GMO Genetically Modified Organism:

GMO ingredients not present

Ingredient specification on packaging:

Ingredients: potato starch, water, maltodextrin

Claims:

Suitable for vegetarians Yes

Suitable for vegans Yes

Storage advice and shelf life:

Store below a temperature of 25°C in original packaging. Do not store in the open air. Keep far from moisture or heat sources. Relative humidity 60-75%.

If stored according to the storage conditions above, the shelf life will be 24 months.

Nutritional value (calculated):

Nutritional value Presence per 100 g

Energy 1.588,8 kJ

Energy 379,4 kcal

fat 3,0 g

of which saturates 0,4 g

mono-unsaturates 2,3 g

polyunsaturates 0,3 g

trans fat 0,0 g

cholesterol 0,0 mg

carbohydrate 88,1 g

of which sugars 0,0 g

Polyols 0,0 g

starch 88,1 g

fibre 0,0 g

protein 0,1 g

salt 0,0 g

sodium 0,0 g

alcohol * 0,0 g

organic acids * 0,0 g

salatrims * 0,0 g

* = The nutritional value may therefore deviate from the real ingredients.

Since this product is made from natural resources the composition may vary due to harvest changes. In the case of modifications the above-mentioned information will not be updated automatically.

Allergens:

Indication for the presence or absence of allergens.

(Wo = without, W = with, M = may contain, U = unknown)

1.0 Gluten Wo 8.6 Brazil nuts Wo

1.1 Wheat Wo 8.7 Pistachio nuts Wo

1.2 Rye Wo 8.8 Macadamia nuts Wo

1.3 Barley Wo 9.0 Celery Wo

1.4 Oats Wo 10.0 Mustard Wo

1.5 Spelt Wo 11.0 Sesame Wo

1.6 Kamut Wo

12.0 Sulpher dioxide and sulphites (E220 -E228) at

concentrations of more than 10mg/kg or 10 mg/l,

expressed as SO2 Wo

2.0 Crustaceans Wo 13.0 Lupin Wo

3.0 Egg Wo 14.0 Molluscs Wo

4.0 Fish Wo 20.0 Lactose Wo

5.0 Peanuts Wo 21.0 Cocoa Wo

6.0 Soy Wo 22.0 Glutamate (E620-E625) Wo

7.0 Milk Wo 23.0 Chicken meat Wo

8.0 Nuts Wo 24.0 Coriander Wo

8.1 Almonds Wo 25.0 Corn/ maize Wo

8.2 Hazelnuts Wo 26.0 Legumes Wo

8.3 Walnuts Wo 27.0 Beef Wo

8.4 Cashews Wo 28.0 Pork Wo

8.5 Pecan nuts Wo 29.0 Carrot Wo

The information in this specification is derived from the recipes and information from suppliers. Therefore, no rights may be derived from this information. If any modifications should occur, you will not be notified automatically.

Ingredients:

potato starch 

water 

olive oil ( processing aid only ) – declaration on label not necessary

Chemical values:

Arsenic max. 0,05 mg/kg

Dry Matter % 91%

Lead max.0,1 mg/kg

Mercury max. 0,01 mg/kg

Ochratoxin A max. 1,0 μg/kg

pH-value 6,8 ± 0,1

Water activity 0,4 ± 0,1

Certificates:

BRC certificate

IFS Certificate

EPS Wafer Paper 0.35mm

Microbiological values:

Total Plate Count < 1.000 cfu/g

Enterobacteriaceae < 100 cfu/g

Yeast and moulds < 100 cfu/g

Bacillus cereus < 100 cfu/g

Staphylococcus aureus < 100 cfu/g

Listeria monocytogenes < 100 cfu/g

Salmonella Absent in 25 gram

GMO Genetically Modified Organism:

GMO ingredients not present

Ingredient specification on packaging:

Ingredients: potato starch, water.

Claims:

Suitable for vegetarians Yes

Suitable for vegans Yes

Storage advice and shelf life:

Store below a temperature of 25°C in original packaging. Do not store in the open air. Keep far from moisture or heat sources. Relative humidity 60-75%.

If stored according to the storage conditions above, the shelf life will be 24 months.

Nutritional value (calculated):

Nutritional value Presence per 100 g

energy 1.588,8 kJ

Energy 379,4 kcal

fat 3,0 g

of which saturates 0,4 g

mono-unsaturates 2,3 g

polyunsaturates 0,3 g

trans fat 0,0 g

cholesterol 0,0 mg

carbohydrate 88,1 g

of which sugars 0,0 g

Polyols 0,0 g

starch 88,1 g

fibre 0,0 g

protein 0,1 g

salt 0,0 g

sodium 0,0 g

alcohol * 0,0 g

organic acids * 0,0 g

salatrims * 0,0 g

* = The nutritional value may therefore deviate from the real ingredients.

Since this product is made from natural resources the composition may vary due to harvest changes. In the case of modifications the above-mentioned information will not be updated automatically.

Allergens:

Indication for the presence or absence of allergens.

(Wo = without, W = with, M = may contain, U = unknown)

1.0 Gluten Wo 8.6 Brazil nuts Wo

1.1 Wheat Wo 8.7 Pistachio nuts Wo

1.2 Rye Wo 8.8 Macadamia nuts Wo

1.3 Barley Wo 9.0 Celery Wo

1.4 Oats Wo 10.0 Mustard Wo

1.5 Spelt Wo 11.0 Sesame Wo

1.6 Kamut Wo

12.0 Sulpher dioxide and sulphites (E220 -E228) at

concentrations of more than 10mg/kg or 10 mg/l,

expressed as SO2 Wo

2.0 Crustaceans Wo 13.0 Lupin Wo

3.0 Egg Wo 14.0 Molluscs Wo

4.0 Fish Wo 20.0 Lactose Wo

5.0 Peanuts Wo 21.0 Cocoa Wo

6.0 Soy Wo 22.0 Glutamate (E620-E625) Wo

7.0 Milk Wo 23.0 Chicken meat Wo

8.0 Nuts Wo 24.0 Coriander Wo

8.1 Almonds Wo 25.0 Corn/ maize Wo

8.2 Hazelnuts Wo 26.0 Legumes Wo

8.3 Walnuts Wo 27.0 Beef Wo

8.4 Cashews Wo 28.0 Pork Wo

8.5 Pecan nuts Wo 29.0 Carrot Wo

The information in this specification is derived from the recipes and information from suppliers. Therefore, no rights may be derived from this information. If any modifications should occur, you will not be notified automatically.

Ingredients:

potato starch 

water 

olive oil ( processing aid ) 

Chemical values:

Arsenic max. 0,05 mg/kg

Dry Matter % 91%

Lead max.0,1 mg/kg

Mercury max. 0,01 mg/kg

Ochratoxin A max. 1,0 μg/kg

pH-value 6,8 ± 0,1

Water activity 0,4 ± 0,1

Certificates:

BRC certificate

IFS Certificate

EPS Decor Ice and Decor Ice Premium Icing Sheets

Definition of product: Edible Icing Sheets for Cake Decoration

Ingredients : modified starches (E1422, E1412), maltodextrin, glycerol, sugar, water thickeners (E460i E414, E415), dextrose, food colour (E171), emulsifiers (E435, E471, E491), preservative (E202), acidity regulators (E330), artificial flavour

Nutritional value per 100 g

Nutrition facts:

 356.29

Energy (cal)

0.13

Proteins (gr)

 86.9

Carbohydrates (gr)

14

 Sugar (gr)

 0

Fats (gr)

0

 Saturated fats (gr)

0.5>

 Trans fats (gr)

2.5>

 Cholesterol (mg)

30

 Sodium (mg)              

Allergens:

Indication for the presence or absence of allergens.

(Wo = without, W = with, M = may contain, U = unknown)

1.0 Gluten Wo 8.6 Brazil nuts Wo

1.1 Wheat Wo 8.7 Pistachio nuts Wo

1.2 Rye Wo 8.8 Macadamia nuts Wo

1.3 Barley Wo 9.0 Celery Wo

1.4 Oats Wo 10.0 Mustard Wo

1.5 Spelt Wo 11.0 Sesame Wo

1.6 Kamut Wo

12.0 Sulpher dioxide and sulphites (E220 -E228) at

concentrations of more than 10mg/kg or 10 mg/l,

expressed as SO2 Wo

2.0 Crustaceans Wo 13.0 Lupin Wo

3.0 Egg Wo 14.0 Molluscs Wo

4.0 Fish Wo 20.0 Lactose Wo

5.0 Peanuts Wo 21.0 Cocoa Wo

6.0 Soy Wo 22.0 Glutamate (E620-E625) Wo

7.0 Milk Wo 23.0 Chicken meat Wo

8.0 Nuts Wo 24.0 Coriander Wo

8.1 Almonds Wo 25.0 Corn/ maize Wo

8.2 Hazelnuts Wo 26.0 Legumes Wo

8.3 Walnuts Wo 27.0 Beef Wo

8.4 Cashews Wo 28.0 Pork Wo

8.5 Pecan nuts Wo 29.0 Carrot Wo

Chemical characteristic:

8.5-10%

Moisture

Heavy metals: 

Max 0.2 mg/lit

Arsenic

Max 0.2 mg/lit

Lead

Max 0.03 mg/lit

Mercury

Max 0. 1 mg/lit

Cadmium :

Microbiology:

Salmonella

Bacillus cereus 

Staph. aureus 

Yeasts 

Moulds 

Coliforms 

Total count 

Per 25 gr

Per 1 gr

Negative

50>

50>

<100

<100

<100

<1000

Processing:

Yes

Thermic process

Storage / transport and shelf life

Store flat, in a cool, dry place away from moisture, between 18 – 20 deg C

24 months, when stored properly.