Back

Jus-Rol Pain au Chocolat 6s 275g

£2.00 (72.7p per 100g)

Add 2 for £3

Quantity:

+

Add to Favourites

Add to a list


Product Summary

Bake-it-fresh dough. Enjoy warm from the oven!. Smells delicious and tastes even better!. Vegetarian Society approved.Chilled uncooked dough and chocolate sticks for pain au chocolat Jus-Rol™ Bake-it-Fresh Pain au Chocolat are an easy way to bake a classic French patisserie treat. Just shape and bake and enjoy warm from the oven.

Ingredients

Dough (240g): Wheat Flour, Water, Vegetable Margarine (Palm Oil, Palm Fat, Soybean Oil, Water, Emulsifiers: Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Soy Lecithin; Salt, Acidity Regulator: Lactic Acid; Colour: Beta-Carotene; Flavouring), Sugar, Wheat Gluten, Dextrose, Raising Agents: Disodium Diphosphate, Sodium Bicarbonate, Salt, Alcohol, Stabiliser: Xanthan Gum, Flavouring, Flour Treatment Agent: Ascorbic Acid, Sunflower Oil, Chocolate Sticks (35g): Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin, Flavouring

Allergy Advice: For allergens, see ingredients in bold

Nutrition

Typical values Per 100g uncooked Per Serving (approx. 46g) uncooked
Energy 1546kJ 710 kJ
Energy 369kcal 170 kcal
Protein 7.4g 3.4 g
Carbohydrate 41.0g 18.9 g
Of which
- Sugars 16.0g 7.3 g
Fat 19.0g 8.7 g
Of which
- Saturates 10.3g 4.8 g
Fibre 2.2g 1.0 g
Sodium 0.63g 0.29 g
Salt 1.6g 0.7 g

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any Waitrose branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer.

This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.