Romany Creams Classic Choc
Romany Creams Classic Choc
SOLD OUT

Romany Creams Classic Choc

Product No.:
SS-BB02
Now now: ordered - ca. 1 week Now now: ordered - ca. 1 week
Weight:
0.2 kg per box
3,45 EUR
17,25 EUR per 1kg

incl. 7% tax excl. Shipping costs

Customers who bought this product bought also the following products:

Knorrox Cubes Mutton
BB: 13.03.2025
For an easy to make traditional South African meal.
The recipe is printed on the back.
1,99 EUR
165,83 EUR per 1kg
Bakers-Salticrax Original

MHD: 11.04.2024
Slow baked salted crackers.

Allergens
Soya Wheat Gluten

Ingredients
Wheat Flour, Unhydrogenated Vegetable Oil, Wheat Gluten, Salt, Glucose, Sugar, Yeast, Acidity Regulators (E270, E330), Invert Syrup, Golden Syrup, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Malt Extract (Wheat), Emulsifiers (E322(Soya), E471), Flour Improver (Sodium Metabisulphite), Free Flow Agent (E551).

3,39 EUR
16,95 EUR per 1kg
Willards Flings

BB: 01.04.2024
So amazingly light and just melts in your mouth.
WARNING: You could accidently eat the whole packet in one sitting.

Ingredients
Maize*, Unhydrogenated Vegetable Oil (Palm Kernel Olein), Original Flavouring [Salt, Maltodextrin, Maize Flour, Flavour Enhancer (MSG (E621)), Soya Flour, Hydrolysed Vegetable Protein Soya, Sugar, Vegetable Powders (Onion, Garlic, Celery), Yeast Extract, Flavouring, Colourant (E150c), Acid (E330)], *Contains Genetically Modified Organisms

Allergens
Soya

2,79 EUR
18,60 EUR per 1kg
KOO Baked Beans in Tomato Sauce
BB: 22.04.2025
Delicious on its own, on toast at breakfast, with boeries, or as a quality ingredient in scrumptious weekday meals and curries.

Ingredients

Small White Beans (Minimum 61%), Tomato Sauce (Water, Tomatoes (Minimum 26%)) (Reconstituted From Tomato Paste), Cane Sugar, Salt (Non-iodated), Chemically Modified Maize Starch (E1401), Spices.

2,99 EUR
7,29 EUR per 1kg
Schweppes Lemon Twist

BB: 14.09.2023- discounted

1,69 EUR
5,63 EUR per 1L
This product was added to our catalog on Thursday, August 30, 2018.